Crown Roast of Pork is the rib sections of two pork loins placed upright and positioned together in a circle.  The circle, with the ribs spiking out, resemble the shape of a crown.  Often paper frills are put on the tops of the chopped rib bones for ‘royal’ decor.  The center of the crown is usually filled with a stuffing.

I made an apple stuffing to go in the center of my crown roast.  Eating the stuffing on the rib meat, with all the juices cooked in was delicious.  Here is a look on the inside:

There is early mention of this dish in an old newspaper from Missouri.  I suppose it has Southern roots, but it is simply just a cut of meat you can prepare however you like.  Seems fitting for an old fashion rich southern banquet dinner.

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