Crown Roast

Gooba

I am going to attempt this,but try as I might,I cannot find my printout with the recipe.I have tried to search the archives but there is a problem and it would not let me search.Could I please get a link to the recipe or the recipe?

YB

Gooba,[p]A Crown roast is made out of a bone in pork loin.My meat cutter at Winn-Dixie takes a 8 or 9 pound loin,cuts one inch slits in between each bone and then rolls it in a circle and ties it with butchers twine.I stuff it with one pound of sausage with sage,paint it with yellow mustard and sprinkle the roast with salt and pepper.[p]Cooking[p]I place the roast on a rack over a drip pan and cook at 350 degrees until internal temp reaches 150 degrees. I take it off,let it rest for 15 minutes and then, at Eggtoberfest 2001, I talked Run&Jerk and Nature Boy into cutting it up! If you go to the October 26, 2001 archive, there's a link there with this recipe & a picture (url link below).[p]Larry[p][p]

[ul][li]Crown Roast[/ul]

Painter

Gooba, I think this is what you are after. Hope it takes.
Painter

[ul][li]YB's crown roast[/ul]

Gooba

Painter,
Guys,that is exactly what I am looking for.Thanks for the quick response.

Puj

YB,[p].... and it was mighty tasty![p]Puj

YB

Puj,
Thanks...It's about time I cooked another one.
Larry

The Naked Whiz

Gooba,
You might also ask your butcher to clean the bones off that stick up out of the roast. I believe this is called "frenching"? Maybe not. I've always liked the sight of those bones sticking up for some reason.[p]TNW