With its skyward-reaching ribs, a regal crown roast makes a stunning centerpiece.

Especially at the holidays – Christmas, New Year’s, Feast of the Epiphany, maybe even Easter, if we dare think ahead to spring – this dish is a sight to behold.

Charred sticks of bone jutting from a wreath of fork-tender meat make this main seem medieval – as well as fit for a king and queen. There’s just something about a crown roast that makes it look like it belongs in the center of a long table in the dining room of a drafty castle filled with tapestries and enormous fireplaces.

Those pork ribs look impressive, if not a little imposing, coiled into a crown. But for some home cooks, this dramatic dish seems terribly intimidating.

There’s no reason for that.

The presentation is solely for appearance. If you can roast a chicken or turkey or leg of lamb, you can prepare a majestic crown roast of pork.

Season it simply with salt and pepper, then tuck it into the oven. Fill its inner circle with stuffing or fresh herbs or apples, celery, shallots, garlic or other aromatics. Dress it with gravy or a string of fresh cranberries. Set it on a bed of greens or herbs, and place vegetables – roasted potatoes or sweet potatoes, fennel, crimini mushrooms – around the rim.

Any way you make it, a crown roast of pork is a stately showstopper.

The Dec. 30 Spokesman-Review Food section offers a simple salt-and-pepper recipe for crown roast of pork. If you’re looking for something a little less basic, here are some more ideas to dress up your regal roast.

• Crown Roast of Pork with Rosemary by Williams-Sonoma
• Crown Roast of Pork with Apple, Cranberry and Pecan Stuffing by Williams-Sonoma
• Crown Roast by Martha Stewart
• Crown Roast of Pork with Chestnut-Rye Stuffing from Martha Stewart

 

 

---

---