Well, as you can see I did it. Yep, I can't believe it either. I cooked it in my roaster and it seems to cook more evenly than our oven does.
Wow, what an incredible beautiful cut of meat. It is so tender & moist too. I love how you can put the stuffing down in the middle of the crown. I must say, I think it is a crown fit for a woman! You have different temps that you cook it on throughout the process and put little booties on it too. hehe Very delicious and worth the wait to make it. Plus, it is a gorgeous centerpiece as well.
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- 1 large
- crown roast
- tin foil to cover tops
- 3 - 4 Tbsp
- olive oil or coconut oil
- thyme, dried leaves
- basil, dried leaves
- 2 Tbsp
- minced garlic
- salt and pepper
- 4 Tbsp
- orange juice (i used orange/carrot)
- use your desired amounts of the other herbs and spices
- mandarin oranges
- mixed italian greens or herbs
2Next, place in roaster, pour your orange juice over the top and then cover. Roast at 450 degrees for 1/2 an hour and then drop temp. to 250 degrees for 2 hours. Next, I checked the internal temp. which should reach at least 165 degrees inside. It was at 125 so I turned the temp back up to 350 for an hour and it reached internal temp and was ready. I turned it off and let it sit for about 30 minutes. I plated and garnished with oranges and cranberries on a bed of greens. I added my stuffing at this time as well. You can add it into the center of the crown roast while it is cooking if you like.
~~~~~~for cooking a pork roast calculate weight of roast by cooking about 23-30 minutes per pound.