The Best Way to Make A Crown Roast Of Pork | Cook’s Country
No main course is more regal than a crown roast of pork. It is a spectacle consisting of two bone-in pork loin roasts tied together in a circle with the bone tips pointed upward to create a crown shape. Morgan walks you through making your own.
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A great recipe indeed, but the commentary was on speed dial. I, personally, do not care to see someone cooking with a highly unprofessional attire. Tank tops are for the beach, not in a taped, professional, cooking video.
I like this no-nonsense, no small talk or b.s. presentation
Now THIS is a showstopping meal!
It looks so wonderfully delicious! Can you make a half crown roast for just a couple of people?
This roast looks absolutely amazing and delicious!
Almost, but not quite, as good as Morgan! 😍
I understand why they do it but it’s disconcerting to see the clips of her talking but mouth isn’t moving
Excellent tutorial..thank you! I have always relied on my butcher to make one for me. I’m encouraged to give it a try
I don't think that I've seen a demonstration done on this professional cooking program before with exposed armpits. 😬
It looks delicious! I,too, miss the homey format with Julia, Bridget, and Jack.
A chuck roast with potatoes, carrots, lots of onions. YUM!!
I wish you had done with lamb.
omg,put on a shirt in yer thumbnail. armpits and cooking dont mix…
This video feels really rushed. She almost seems panicked. Slow down, we like to watch the process!
Save yourself a ton of work and don't French the bones or tie the roast into a silly superfluous shape. Slice it into chops before serving. These goofy old presentations should go the way of aspics and molded jello dishes.
I've neve attempted but I can vouch that when the hostess brought this out for a dinner party I have remembered that evening. It's just presentation. I say brought because I can't remember the last time anyone has hosted a real formal diiner for 6 to 12, when couples arrived for drinks and people put out the good china and silver. Oh, there's Christmas and Thanksgiving, but those are family events – the dinner party was for couples from church, the synphony, or even the neighbors. I know we don't bother – instead drinks on the deck, steaks on the grill and disposable plates ('the good plastic ones')
The best way to make a crown roast of pork is actually to use frankfurters. Thank me later.
I'm thinking this would also be good Smoked at 250 for 2-3 hours unwrapped till internal reaches 125, and then at 500 until meat reaches 140. Let rest for 30 minutes and cut into portions.
I'm pretty sure I'd make any recipe that Morgan teaches me.
Wow I always wondered how butchers did the crown.Thanks for this.An important tip I would like to share is to remove the membrane on the back of the roasts,something I learned in BBQ for cooking ribs that allows seasoning to penetrate the meat while providing a pleasant eating experience.Nice work.
you are not telling me how to win, what if I do not have a butcher. What rack should I ask for? How do I get rid of the chime bone. This recipe mitght be okay for someone in a bid town, but for us is a difficaulty.
My go-to is a butterflied, boneless leg of lamb. I marinate it overnight with garlic, salt, red wine, rosemary and thyme. Next day, I barbecue it to medium rare and serve it.
3:06 Damn. He thicc. 👏
Pro tip: If you take some butcher's twine, then tie some to a table leg or any stationery pole that can handle some pulling. Take the twine and around the expose bone at base near the meat. Pull the twine taut and pull. With this large of a roast, you mat need some help. This will pull all the remaining meat and sine off the bone, making it very clean. You can also use the back of your knife. However, the twine method is easier and more accurate.
Hell of an entry in the halls of ATK! I personally love the aesthetic of this kind of butchery with a wafer-thin boning knife. It feels like art. Doing it in a tank top and overalls would just take it to another level tangential but complementary to haute cuisine.
[edit] my favorite roast for guests is a pan-seared pork tenderloin finished in the oven with a horseradish cream sauce made in the same pan
Looks fantastic! So does the crown roast.
Sheesh…how much would this pork crown cost at the store/butcher?
Goodness, please avert your eyes from me when you're serving up this level of food p*rn.
Morgan, I always learn so much from you and your recipes are really delicious! Love watching your segments!!
WOW WOW WOW !!! Oh and one more WOW
these videos these days seem really ' Rushed ' ….I prefer the older Cooks Country vids where they seem to take their time and its a bit calmer… Just saying it doesnt have to all be done in 5 minutes..
Beef tenderloin is our go to
Great recipe. Would’ve been nice to be able to see the whole screen though. Maybe don’t have the advertising bubble for the equipement being used for the whole video.
Incredible
I don't know that I've ever seen a pork roast with the bones still attached at the grocery store. And I live Iowa… Any tips for getting the butcher counter to play ball?
No pig is safe around Morgan
There is an error with the learn more link, it is showing "Oops, That Link Has Expired" along with a picture of a pitcher of milk.
Excellent, love this!
Pork looks great lamb is always a hit but I try beef with this low and slow and see how it goes. My wallet will be empty
Delicious !! but the ANNOYING products selling . 🤣
Wow! Looks absolutely delicious! 😋
Morgan save me some
(51) Looks great, but its a bit too "foo-foo" for me.
Yummy ..looks beautiful and you are so sweet .. Thanks …🙂👍🥂
Looks awesome!!