Classic "Crown" of pork loin

Votes: 3

Time: 10 hours 40 minutes
Complexity: average
Servings: 16-18

This festive pork loin crown roast will impress your guests with its presentation and exceptional flavor. You can order it from a butcher or tie several slices of pork loin together into a ring, trimming the rib tips for a striking appearance. Start preparing the roast the day before serving, marinating the loin in a herby blend of juniper, black and allspice pepper, fennel, and bay leaf. Bake it the next day, and a few minutes before it's done, brush it with a wine-apple glaze. Serve the crown on the table, surrounded by a side of stewed apples and onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crown of pork loin weighing approximately 4.5 kg. with 16-18 ribs (see Note)
2 teaspoons fennel seeds
1 teaspoon allspice peas
1 teaspoon black peppercorns
0.5 tsp juniper berries
1 small bay leaf
1/4 cup olive oil
0.5 cup granulated sugar
1 tbsp chopped fresh sage
1 tsp fresh thyme leaves, chopped
6 Granny Smith apples, peeled and cored, each cut into 8 wedges
2 large red onions, peeled and cut into 8 wedges each
110 g butter, melted
1 cup dry white wine
2 cups unfiltered apple juice without sugar (cider)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, fennel seeds, allspice, black pepper, juniper berries, bay leaf, sugar, sage, thyme, apples, red onion, butter, white wine, apple cider

Cooking the dish according to the recipe:

Place the pork on a rimmed baking sheet and sprinkle with 1 tablespoon salt and a little freshly ground black pepper.
Place the fennel, allspice, peppercorns, and juniper berries in a small skillet and toast over medium heat until the fennel begins to lightly brown, about 5 minutes.

Place the toasted spices in a blender, add the bay leaf, and blend until coarsely ground. Add the olive oil and 1 tablespoon of salt and blend until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get into all the nooks and crannies; use a spatula to scrape all the paste out of the blender. Cover the pork with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Preheat oven to 230°C.
Place the pork on a rack set in a large roasting pan and roast for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 130°F (57°C), about 1.5 more hours.
Meanwhile, combine the sugar, sage, thyme, apples, onion, and 6 tablespoons butter in a large bowl until well combined. Heat a large skillet over high heat for about 3 minutes. Add half of the apple-onion mixture and cook, stirring occasionally, until the apples and onions are golden brown but still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread in a single layer to cool. Using a spatula, scrape any remaining sugar from the skillet onto the apples and onions. Repeat with the remaining apple-onion mixture.
Return the pan to high heat and pour in the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened, about 8 minutes; you should have 1/3 cup of glaze. Stir in the remaining 2 tablespoons butter.
Once the internal temperature of the roast reaches 135°F (57°C), increase the oven temperature to 450°F (230°C) and brush half of the glaze over the entire surface of the roast. Return to the oven and bake for 5 minutes. Brush with the remaining glaze and continue baking until the internal temperature of the roast reaches 145°F (63°C), about 5 more minutes. Transfer to a serving platter and let rest for 30 minutes. Serve the roast with apples and onions.

Note

A crown roast consists of two or three slices of bone-in pork loin, which the butcher ties together to form a large ring. Order your crown roast from the butcher a couple of days in advance to give them time to cut the slices to the correct size, trim the bone ends, and tie them securely to ensure even cooking.