Grilled Crown Roast of Pork

When holiday entertaining, something magical occurs… my kitchen and oven, magically shrink!

If your holiday gatherings are anything like mine, there are loads of people congregating in the kitchen and way too much food fighting for space in the oven. So, years ago, I learned my lesson and expanded my cooking space by firing up the grill (or occasionally 2 grills!)

If your grill is large enough to hold a roasting pan, skillet or baking sheet, you too can find desperately need space just outside your back door… added bonus, it’s a built in escape route from any crazy uncle conversations “Sorry, I need to check the Crown Pork Roast on the grill…”

There is no better way to impress your guests than presenting them with a Crown Pork Roast, the ultimate, majestic and regal cut of Ontario Pork! This beautiful 7.5 lb/3.5 kg roast was ordered through my favourite butcher, sourced locally and served to a gathering of 9.

INGREDIENTS

1 Crown Roast of Pork (approx. 7.5 lb/3.5 kg)
2 Onions – cut into ½” discs
2 Tablespoons Fresh Sage – finely chopped
1 Tablespoon Fresh Thyme – finely chopped
1 Tablespoons Fresh Rosemary – finely chopped
4 Tablespoons – Olive oil
Dry rub – see below
Glaze – see below
An assortment of fresh herbs and fruit for garnish.

Dry rub

1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Ground Ginger
1 Teaspoon Mustard Powder
2 Teaspoons Paprika

Maple Dijon Glaze

9 Tablespoons Pure Maple Syrup
9 Tablespoons Apple Cider Vinegar
3 Teaspoons Dijon Mustard

PREPARATION

The night prior to cooking, mix all the dry rub ingredients together and sprinkle all over the roast, refrigerate.

60 minutes prior to cooking, place the roast on onion slices in a cast iron skillet. Mix the sage, thyme, rosemary & olive oil and brush all over the roast.

Raw crown roast of pork in a blue cast-iron pan, marinated with tin foil on the bones.

Pre-heat the grill to 350F/180C with 2 of the 4 burners on medium high.

While the grill preheats, mix the maple syrup, apple cider vinegar and Dijon mustard and set aside.

Place the skillet over the indirect cooking area of the grill and cook for 90 minutes with the lid closed (an internal temperature of 130F/55C). Then baste with the glaze. Close the lid and cook until the pork roast reaches an internal temperature of 140F/60C (basting 2 more times) – total cooking time will be approximately 2 hours – 2 ¼ hours. Remove skillet from grill and tent with foil for 20 minutes (in the hot pan, the roast will continue to 150F/65F).

Raw crown roast of pork in a blue cast-iron pan with tin foil on the bones on the barbeque. Carrots and brussels sprouts also on the grill.

Present the whole roast at the table surrounded by fresh herbs and fruit. Once the guests have all taken their photos, serve everyone an individual bone portion along with your tasty side dishes.

** I use my grills year-round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.