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Crown roasts have a flavor all their own, deliciously rich. This holiday dinner will be beautiful, tasty, and filling, without a lot of fuss. Order the crown roast from a butcher, who will prepare the roast so the chops can easily be cut into serving portions. Figure one chop per child, one or two per adult, and there should be tasty leftovers. A 10 pound roast should serve 12-14 adults.

  • 1 crown roast of pork, 7-12 pounds
  • 1-2 tsp. salt
  • 1 Cup chicken or beef stock (1 tsp. CHICKEN or BEEF SOUP BASE dissolved in 1 Cup water)

Preheat oven to 350°. Rub the FLORIDA SEASONED PEPPER and salt on the meat. Place the roast on a rack in a shallow roasting pan. Place a small strip of foil over the tops of the bones so that they don't get too brown. If you place the stuffing in the crown, cover that with a sheet of foil, too, and figure about 22 minutes per pound. If you bake the stuffing separately in a covered dish, the roast will be done after about 18 minutes per pound. This is just a rough estimate, use a meat thermometer to test for doneness. The roast should rest for 10-15 minutes before carving, which allows ample time to prepare the gravy. Don't panic if the roast is done before everything else, as it will stay warm and juicy for quite some time. Unload the roast onto a platter, remove the stuffing into a serving bowl just before dinner is served (this will keep the stuffing warm).

Serves: 10-12.
Prep. time; 5 minutes.
Cooking time: 3 hours or more.

Florida Seasoned Pepper 2.6 oz. 1/2 cup jar
Chicken Soup Base and Seasoning 8 oz. jar
Beef Soup Base and Seasoning 8 oz. jar

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