Herbed Crown Roast Of Pork

Get the full recipe at https://www.daphneoz.com/herbed-crown-roast-of-pork/

Let’s just say I’m a fan of the maximalist approach when it comes to gorgeous holiday pork preparations (most things, honestly), and this rack of pork CROWN ROAST is a prime example.

I will always look for ways to create recipes that cause your guests to audibly gasp in awe and amazement but also require the least amount of effort on your part: in this case, asking your butcher to build the crown roast for you by stitching together two rib racks, slathering it with an insanely flavorful concoction of all my favorite pork pals — horseradish, apricot jam, dijon mustard, crushed coriander, garlic, thyme, sage!!! — and then letting it roast to spectacular levels of juiciness while you make a pearled couscous with apple, raw and roasted fennel, and a sweet and tangy vinaigrette.
With your main and side complete at the same time, you, my friend, are free to get back to the important work of celebrating the season and accepting all the compliments.

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Are looking for a truly showstopping holiday Me Maybe people coming over for Christmas people stopping in and you need a way to make sure that they don’t ask any questions other than about the meal that you prepare cuz it is so gorgeous and over the top you need to

Make an herbed pork crown roast with a pearled couscous salad it is a m and a side all-in-one you know I’m a big fan of meals that make you look exceptionally good but actually require very little effort this is a primarily do a little prep and then sit and watch

Watch it in the oven moment and we love it Behold a crown roast a crown roast is basically a rack of pork ribs in our case you can do this with lamb it’ll be a little bit smaller with lamb ribs um two racks of ribs sutured together with twine which

You will get your butcher to do for you you probably will need to just call them and let you let them know that you plan to do this and they will be like you’re a miracle I’m so glad that you are making this gorgeous I think underutilized spectacular presentation

Of meat and the reason that it is exceptional is not just that it looks so elegant and um holiday worthy but also I think pork can frighten people sometimes uh you know you always want to make sure you cook it fully and in doing so it can

Dry out um and people want juiciness they want luscious memories of what they’ve eaten and cooking pork this way actually is going to guarantee you a juicy super fragrant beautiful internal meat element it’s phenomenal I’m going to roast the pork on top of a bed of vegetables so we’ll have some vegetable

Siid but I’m also going to make a pearled couscous to go along with it which is that sort of like much larger size of couscous it’s Israeli couscous pear couscous it’s like a very tender chewy beautiful ball of pasta that’s going to soak up the flavor of the fresh

Herbs and apple and fennel that I’ll put around it and behold you will have a winner on your hands first up we are going to make a gorgeous rub for our pork that is going to sit and saturate the meat with tons of flavor before it

Goes into the oven which is also going to give the meat time to come up to temperature something that is important anytime you’re cooking meat but especially larger Cuts Like This is you do need it to sit out of the fridge at least half an hour 45 minutes so that it

Comes up to room temperature this is really going to help it cook more evenly let the juices distribute more evenly so you get the juiciest most lovely possible outcome um and the we’re going to multitask during that time by having the rub sit on the meat I am using like

I did I I went for a maximalist approach to this rub all of my favorite flavors when it comes to Pork we are using horseradish we are using Jam some apricot jam obviously pork chops and applesauce something people probably have tried before or heard a lot about

Apricot is a really nice pairing here it’s sweet it caramelizes beautifully it has a kind of like earthiness to it love pairs great with the preserved Hors radish you can use fresh horseradish if you prefer that is lovely and pungent too some Dijon mustard crushed coriander garlic olive oil lots of fresh herbs

Thyme and Sage let’s do it okay uh it’s pretty much equal parts also which is again I’m a big fan of recipes that make you look really good without requiring a lot of effort I’m also a big fan of recipes that can easily be memorized because then they can very quickly

Become your own and you don’t need to think about about them too much they just flow from your fingers like Divine work that you were meant to do um fresh time pulling it from the stem and I’m just holding at the top of the sprig where the most delicate flower is up

Here stripping down all the leaves come off and then the top little bud pops off also time into your bowl Sage obviously a beautiful compliment with the time very holiday specific I feel like unfortunately I do feel like Sage gets left in the background too much of the

Rest of the year So Fresh So earthy definitely that that savory but still very warming scent which I think goes great with all different kinds of elements in typical holiday meals butternut squash turkey of course and our pork is going to love it so I just

Pulled the leaves off and then I’m going to just do a quick Chop on here leaving tendrils that are you know not too thin because I don’t want this to burn and Sage leaves are very delicate so I didn’t want to make the slices too tiny and risk them burning that is about

Right right there to our herbs I’m going to add some prepared horseradish start with about 2 tablespoons worth you can always go back and add more but prepared HSE radish is very strong flavor very pungent but acidic too it’s sitting in vinegar it has a little sugariness to it a little

Sweet saltiness love it but you can customize to your desired amount some apricot jam again probably even parts to your prepared horseradish you can always go back and add more I do definitely want this to have that sweet moment coming through but it’s a Savory main course moment so don’t go overboard a

Bit of mustard again equal parts so roughly 2 tablespoons of Dijon mustard and let’s get ourselves some chopped garlic I’m going to do let’s do four cloves of garlic I feel like this is a lot of meat and it can use the aromatic helping hand just release each

Clove from its skin with a quick pop and taada and then I just go in and take off any of those sort of Woody ends and then we can give this all a rough chop nothing needs to be overly small or precise in this herb mix because it is

Going to be in the oven such a long time actually leading leaving the pieces slightly larger prevents some of the burning that can happen so good news for you even less work required just doing some quick slices and I’ll run my blade through a couple more times just to

Roughly even it out go ahead and add your garlic in with the apricot mustard prepare horseradish fresh herbs pori Ander seed looks like this lovely little tiny ball bander is exceptionally citrusy I find goes great with lemon and lime and grapefruit flavors um it brings a nice amount of freshness

To round and Rich meals like this is going to be um and I would say you can definitely go for the full two tablespoons here as well if you don’t have a mortar and prestle which would obviously be my preferred way to do the crushing of the coriander seed um you

Can use a heavy bottom Skillet cast iron just rub it on a board and you’ll break these um little coriander seeds up or you can do what I’m about to do which is crush them so I put I stuck them in this little bag and then I am right back

On Chiropractic Tik Tok just crushing out all the stress and tension of your cor Ander guys no joke I’m I’m not claiming I invented this method but this is a much better method than trying to do it under our Skillet wow and what you are left with is a

Perfectly crushed Cascade of course corander smells so good oh you know it kind of has that like Earl Gray moment going on too there’s that citrusy element okay into the bowl with the rest of our um rub condiments obviously need a healthy pinch of salt you if you’re if

You’re salt wey you might be confused about the amount of salt that I’m using but you need it you absolutely must have it it’s a lot of meat and you want it to be delicious and then I’m just going to add enough olive oil to make this into

Kind of a slick paste I want to be able to rub it on the meat and have it really stick and hold I don’t want to just to pour over and run away so start with a/4 cup we’re going to add a little bit more probably but start there ooh the

Mustard the horseradish all that fresh herb and then the balance of the apricot jam to really keep it all in line sweet savory memorable holiday ready deliciousness okay do taste it oh we’re cooking a knif set this to the side for 1 minute while we prepare the vegetable offerings in this dish um

Fennel gorgeous um just go ahead and trim off the stems these stems are pretty Woody and not that great but I am going to save although you can save them and put them in Veggie stocks things like that in your freezer if you’d like um I am going

To save the fennel frons which are these kind of furry little tendrils at the end they make a gorgeous very flavorful and very architectural height giving finishing element little garnish for the finished dish so save those off to the side and then for the bulb itself we are

Going to you know what probably trim the bottom I did give these a quick rinse but I like to just trim away those woodier pieces trying to leave the stem intact though so everything holds together these are going to go in the oven and roast so I’m not as worried about the

Sort of dried out pieces on the outside cuz once you start removing those you are suddenly left with way less fennel if they bother you you can take them off um and certainly if I were making these for a fresh salad I would take them off but everything’s going to reduce and

Condense down and soften up in the oven anyway so I’m not that concerned um and then I’m going to do wedges probably cutting each half into 2/3 so you get roughly these 2in wedge pieces like so same thing on this side just go ahead and arrange these at

The base of your pan so if you don’t cook a lot with fennel I will say it tend be an acquired taste you know in a fresh salad it stays really crisp and does have that you know sweet but Savory kind of Licorice moment but when it Cooks when it

Roasts especially those you know outer leaves are going to soak up all the flavor of the surrounding environment which in our case will be pork roasting down its beautiful fat and deliciousness uh the fresh herb rub that we made wine you’re going to like it okay um some shallots love a roasted onion

Moment shallots are tiny little onions um that just seem to have a lot more of that sweet Note coming through um they’re very mild as they cook they really soften up and are just such a great flavor pairing um um with our pork these are actually nice sort of you know

Smaller size shallots we you could you could just slice them in half you want everything cooking roughly evenly so no enormous pieces but um you don’t need to be too precise here so let’s do four shallots cuz four shallots is what I have just stripping that skin

Away and toss them in the pan so we have all of our fennel and shallots here in the base of our roasting pan you definitely could do this on just a cookie sheet if you have that if you have a roasting rack to put inside even

Better because you kind of the what I’m sort of doing with these veg is creating a lift for our meat so that the air in the oven circulates and you get a really even beautiful golden Browning cook process um but I find that especially with juices running around it can be

Very helpful to have a high-sided pan like this just a little olive oil on top and a little sprinkle of salt obviously we have delicious salt coming through in the herb rub so you don’t need to go too salty but you want your veg to have just

A little bit of a oil glossing so that they have a little protection against the Heat in the oven scatter these around evenly and then go ahead and grab your pork and I will remove my rings for this honey rings with pockets that can capture what we’re cooking with grab

Some nice handfuls of your beautiful herb rub just make sure every nook and cranny of this pork crown roast gets lavished with horseradish apricot mustard fresh herbs so much flavor so much fun definitely lift up and get underneath as well guys you want all sides super flavorful and delicious all

Right that looks good to me lovely and full of flavor and now Nestle your pork on top of all those veg gather up anything that was was left behind waste not want not scatter that over top now that I have the rub on this pork I’m

Going to let it sit at room temperature about half an hour I let those flavors really penetrate the meat some of that salt penetrate into the meat as well if you want one extra layer to this recipe just to enhance the flavor even more take your crown roast and just salt it

The night before and leave it in the refrigerator uncovered it will just let the salt penetrate and give it that much more time to really start to season and have the surface dry out a little bit so you get even more Rich golden brown crusting as it Cooks um but if you

Forget about it or don’t bother to do it you’re still going to get tons of flavor here this half an hour sitting in the marinade basting of our herb rub um is really going to make it very nice while that’s going on I’m actually going to get crafty which we know happens rarely

In my kitchen but when it does it’s for good reason we’re going to make little booties for each of these lovely little ribs and the reason for that is because like I said this is going to be 2 hours in the oven maybe a little longer just

Cuz we have such a nice Big Rich roast here um and we don’t want our our little bones to burn so take a little square of tin foil you can definitely buy these adorable looking little chef hat things that you can stick on you know bless you if you have

Room in your kitchen for the amount of strange paraphernalia that is available to you but this works really well and that’s all there’s no special method here so you’re just going to take a square of aluminum slip it on over the rib just roll it over we’re just

Protecting each from the Heat and I like to leave you know half an inch or so from the meat just to make sure we’re not getting in the way of Maximum flavor all right I’ll get these last two wrapped up just like at the nail salon you’re

Getting your gels removed and it will look like this now that it’s sat about half an hour I am just going to drizzle a little bit more olive oil on top of our roast just to really I mean give it that protection from the heat give it a little extra fat it

Doesn’t need much obviously there’s a beautiful fat cap up here that’s going to help Auto based as this rast um I know I know you’re worried about the salt but don’t be worried about the salt you need it you need it I promise you the amount of salt you might be used

To eating either in prepared processed foods or at restaurants is infinitely more salt than you are currently using at home so salt enough salt is critical this is going to go into a 425° oven for half an hour and then we’re going to adjust the

Temp a little bit add a little splash of wine and keep the roasting going always remember to bend with your legs it weighs like you know solid 15 lbs see you in a half an hour so the pork has been in the oven about half an

Hour we’re going to lower the temp now to 375 just adding a little splash of wine along the corners maybe a/4 cup or so take the moment to give your pan a rotation lower our temp down to 375 and that’s going to keep cooking probably 2

Hours maybe 2 and 1 half maybe three depending on the size of your roast your oven Etc we’re looking for a perfect like 140 142 as it rests after the pork is done cooking the temperature will continue to rise finishing at that 145 juicy perfectly cooked perfect pork um

And we’re going to make a beautiful little couscous salad to go alongside so that when this is all done you will have roasted vegetables a beautiful starchy side and perfectly cooked meat delightful okay look at this crown roast it is phenomenally beautiful is she gorgeous she’s gorgeous I’m going to

Remove our crown roast to a plate just to finish resting cuz I want to put the vegetables back in the oven and let them really caramelize down so very carefully move it to your serving platter and Marvel once again now you can go back and remove the protective little booties

From each of the ribs revealing still beautifully caramelized and golden brown finishes smells insane so meaty that coriander pop happening through lots of garlic delicious okay in the pan itself we have some of the rendered juices from your pork this is really going to depend on a

How much wine you add I added a little bit with a generous hand um but it’s also going to depend on how much liquid just comes out of your pork so you may want to just spoon some of this off I am going to do that after just giving these

Veg a quick toss in it so that they really have an opportunity to sit on the hot surface of the pan and get nice and caramelized back in the oven while I make a pearled couscous salad to go along with our pork which gives the pork

Time to rest and low and behold half an hour from now we will have a full meal ready to go okay gorgeous going into our oven just until rich and golden brown and let’s move on to the couscous these are our lovely couscous grains this is a pearled couscous and Israeli couscous

Middle Eastern couscous looks like this sort of little round discs of pasta I’m going to use about a cup the first step in making a great couscous is to toast it so I’m going to grab a little Skillet and give about a cup of these grains a nice little

Warming toast four to 5 minutes over a medium flame before I boil them and that creates a really nutty rich flavor you can also find whole wheat uh couscous like this that does also bring lots of nutty flavor if you like that to the skillet so over a medium flame I’m going

To add about a cup of our couscous grains in and I’ll just come in here and toss them every once in a while they will develop a lovely little Amber kind of golden brown Hue and then I will pop them into a pot of salted boiling water

To get that nice tender chew that we know and love from couscous so once your couscous are lovely and golden brown like so you’re going to add them to a pot of salted boiling water wo that’s going to get nice and happy I do like to

Just give a little stir right here at the beginning beyond that I don’t worry too much you’ll check on them around that 8 Minute Mark cuz we want these lovely and tender um they should not be mushy or falling apart a little bit Al Dent is good because they will they’re

Warm and I’m going to drop them into a gorgeous vinegret so as they sort of finish that Plumping process they will drink up some of that vinegret flavor which will make you very happy okay boil boil so we’re going to make a couscous salad with lots of fresh herbs I’m going

To have some mint and parsley going in a nice little sweet note from some apple more fennel bringing it back I love the combination of of a cooked fennel and raw fennel both H coming together in the salad um and for the vinegret it’s going to be really simple we’re going to add

Some white wine vinegar you can use apple cider vinegar too and your ratio is going to be roughly to my taste cuz I like it nice and tart and acidic one part vinegar to about two parts oil but before we start to emulsify with the oil

Mix I’m going to add a little maple syrup in just to highlight and accentuate the sweetness from the apples a bit of Dijon mustard and and a pinch of salt nice about a teaspoon of salt and then for the sort of aromatics going into this vret I want two cloves of

Garlic sometimes I find that too much garlic in a salad dressing actually is very distracting um unless of course you are making my grandmother’s eggless Caesar salad in which case that amount of heavy garlic is perfection um but for this vinegret I think two clothes will

Be plenty and I am going to also add a little bit of Shallot so you get that oniony alium family twice I just give the garlic a quick mince but you can also choose to cream it if you’d like to just by adding a bit of salt and then

Using the salt to kind of massage those chopped garlic pieces into a lovely smooth paste it doesn’t have to be perfect we’re not making a smooth sauce here but it does help the garlic flavor kind of permeate every bite which we love into our Bowl now

Shallot just I think one small to medium shallot is plenty here and I am going to put a little mince on this guy again the point is to have flavors of the shallot and the garlic coming through in every bite so we want to make sure it distributes evenly in the

Vinegret I’m just going to finish mincing up these shallots and then quickly pop over and check on our couscous but you can see I’m putting a really nice fine mince on here into our V vret our couscous are all done quickly drain them off and then ring them over

To be put together with our vinegret you can see the grains are lovely and tender soft but still with plenty of gorgeous chew on them and actually while I’m up and about I’m going to grab our veg that I think are beautifully caramelized at this point based on what I’m smelling in the

Environment oh wow much better we got some gorgeous golden brown caramelization that lovely brown color yum I’ll let this cool for one sec while I finish up our vinegret where I need olive oil so you kind of want to just start to slowly drizzle your oil in so that it

Emulsifies into the vinegar and shallot and starts to form this lovely suspended thicken vinegret the maple syrup helps with that too putting a damp dish towel under your bowl is really going to help make sure that it does not escape from you much better and I don’t mind if they’re sort

Of little rivulets of acid running around in with the oil I don’t need it totally MiFi but just about there oh oh that’s lovely that is delicious and now while the couscous is still nice and warm I’m going to add it quickly into the vinegret so it can soak up all that

Delicious flavor and it’ll keep your couscous grains from sticking together cuz they’re now being coated in this acid and fat combo okay set that to the side we’re going to work on our veg now so we’ve got our fresh fennel and our apple and we are going to use those

Fronds again we are going to use the dreaded mandolin which I will say is is the only piece of kitchen equipment I actively avoid but it does yield gorgeous um even slices of your veg and that is what we’re after but you’re just going to work really slowly really

Carefully and definitely feel free to use a knife if you prefer and now here’s the thing no one needs to be a hero when it comes to a mandolin stop when you’ve got a solid half2 in left so you’re not getting anywhere close to your fingers and then you are left with these

Beautifully cut little tendrils of fresh crunchy sweet crisp frenel I’m telling you your girl does not even like Licorice and it’s delicious okay in with our couscous same thing with our Apple I am just going to slice myself those two and then for the sort of

Thinner sides I do just find it easier to thin slice with a knife honestly you could do the whole thing with a knife these into the bowl a look at this yum especially if you’re going to let this salad sit at all go ahead and make sure you toss those apples with

The vinegret pretty quickly so that they don’t have a chance to Brown and just as an FYI mandolins do come with guards that make this experience infinitely more enjoyable so don’t lose yours huzzah we are done with the mandolin we survived um and you can definitely just

Use a knife if you don’t own a mandolin or you don’t feel like today is the day you need to risk life and limb for a delicious meal next up now that they’ve cooled ever so slightly I’m going to grab our roasted veg and you definitely have the option to just serve these

Alongside your beautiful roast but I think it’s going to be kind of amazing to chop them up and add them in with our salad so go ahead and grab little bundles of your Gorge I mean just come on look at how so you saw how fresh and

Crisp the raw fenel could be now look at what happens when you let let that baby roast in the oven like we did absolute pull apart Perfection with that golden brown sweetness all around it very soft and Luscious truly delectable and just go ahead and give it a rough chop nothing

Too crazy here it’s all going to get married in with the salad and don’t forget you also have gorgeous roasted shallot so we’ll just Echo a lot of the raw ingredients we have in the Sal salad coming through in our lovely chopped blend into our blend here let’s just

Grab a few more we can save a few larger pieces for serving alongside the meat maybe I’m going to focus on the roasted shallots cuz they are just so sweet all those caramelized oniony goodness and fennel happening okay and finally it is time to add hair handfuls

Of beautiful fresh parsley I’m not even going to bother chopping it I love the effect of just like beautiful torn leaves of parsley I feel like it really adds to that I’m pretending to be lettuce effect um plus so much great flavor I feel like adding this beautiful

Boost of herbs just enhances salad so nicely and I’m just plucking out any sort of tougher stems I would say I’m going for a full cup of parsley here really packing it in for you guys guys plus the mint which I am going to give a

Quick chop to because I find that mint just tastes it it has such a beautiful distinct flavor but if it comes in too strong it can kind of be overpowering and I find these little tendrils just balance beautifully and into our salad let’s toss it up and see what we’re working With look at this combination you’re not joking and wait there’s one more thing we need after it’s fully tossed and gorgeously combined my mouth is watering it’s a great day okay oh I don’t even know what I want to focus on first Apple parsley o get your little fennel in

Here my mouth is so awake right now with all this insane flavor texture combo it’s beyond one more thing a scattering of slivered almonds on top just to really dose up that crunch appeal I don’t need anything else this this this is your side for everything I

Have this kale salad that I’m obsessed with that I make every holiday cuz it just takes a little time you to like prepare the kale and toast pine nuts and pick out pomegranate seeds and make this gorgeous like apple cider vinegar Maple vinegrette this might replace

It and when all is said and done look at your gorgeous gorgeous girl ready for your holiday Extravaganza I cannot wait to have this on my Christmas table this salad I can’t stop eating it we haven’t even tried the pork yet let’s get into it we’re going to cut in to our gorgeous

Ribs let’s start over here just using your knife to saw between these bones getting everybody a truly generous portion of ultra juicy perfectly cooked pork I’m going to let you have a moment right here with the steam coming off and it’s so juicy oh my gosh could you die I

Could die I could die it’s so good all right so to Plate let’s you know it’s the holidays let’s do two slices cuz why not and then go ahead and grab yourself a happy little mountain of this perfect salad oh my gosh there like so okay but wait there’s more get some of

Your beautiful reserved fresh fennel frons not to go crazy just a little scattering over your meat and your salad the final step is to get a little tiny drizzle of olive oil over the whole thing and a little tiny pinch of flaky salt and my friends they’re could not possibly be

Anything more Sumptuous and exciting and flavor explosion and combination of textures to put down on your holiday table this year oh my gosh but we can’t just admire her we have to eat it you already saw me go nuts over the salad so I guess I’m I’m going to go pork first

Here you know oh my gosh this is so juicy I can’t stand it ah yum it is so tender it is so rich it is so scented with that wonderful herb blend that we put on top that little hint of mustard coming through tiny tiny Touch of Sweetness from the apricot

The juiciest pork that I have ever ever made let me get the perfect bite lots of little tender Pearls of couscous all our fresh herbs Apple fennel the juiciest pork Merry Christmas I hope you have the most beautiful holiday and you better make this meal because you’re going to love it m