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Pork Crown Roast and Balsamic Potatoes

  • 6 hours
  • 4 Servings
  • oven
  • moderate
Pork

A dish worthy of royalty. This mouthwatering bourbon apple pecan glazed pork crown roast is paired perfectly with roasted balsamic potatoes and will have even the Queen of England begging to join you for dinner.

Ingredients

  • Crown Roast and Balsamic Potatoes

    • 1 Snake River Farms Crown Roast Buy Now +
    • Pork Dry Rub
    • 3-4 pounds fingerling potatoes
    • 2 large red onions
    • 4 Tbsp butter
    • 1.5 cups balsamic vinegar
    • 8 cloves garlic, smashed
    • 2 Tbsp Rosemary
    • Salt and Pepper to taste
    • 2 tsp cayenne pepper (optional)
  • Bourbon Apple Pecan Glaze

    • 2 Cups Bourbon
    • 1/4 cup brown sugar
    • 1 tsp dijon mustard
    • 1/4 cup pure maple syrup
    • 1-3 small apples, Chopped
    • 1 apple juice frozen concentrate (12 oz)
    • 1 cup pecans, chopped

Directions

Crown Roast and Balsamic Potatoes

  • Get the Crown Roast out about 2 hours before you plan to start roasting it. Season liberally with your favorite pork rub and place it in a wire rack in a roasting pan.

    1
    Done
    2 hours
  • Pre-Heat the oven to 250 degrees.

    2
    Done
    10 minutes
  • Place the roast, rack and roasting pan in the oven and expect a cook time of about 3 hours – but this can vary by up to an hour in either direction, so start checking the meat temperature after 2.

    3
    Done
    3 hours
  • Slice the onions thinly and combine with the potatoes, which should be cut in half lengthwise.¬†Hold onto this mixture until the roast reaches about 120 degrees internally.

    4
    Done
    5 minutes
  • Remove the roast from the oven. Pour a half cup of the bourbon apple pecan mixture inside and around the crown area of the roast.

    5
    Done
    1 minute
  • Add the potato and onion mixture in the roast pan and combine with the balsalmic vinegar.

    6
    Done
    2 minutes
  • Once tossed together, add the rosemary, salt, pepper and cayenne pepper (if you are not morally opposed to spicing things correctly). Place the roast and potatoes back in the oven.

     

    7
    Done
    2 minutes
  • At this point you can foil the exposed bones if you wish, which will prevent blackening them. This is only a presentation issue and you can ignore it if you feel the need.

    8
    Done
    1 minute
  • When the roast reaches 135 degrees, remove it from the oven.¬†Turn the oven up to 400 degrees and place the potatoes back inside for another 30 minutes of cook time.

    9
    Done
    30 miuntes
  • Wrap the roast in aluminum foil.

    10
    Done
    1 minute
  • Remove the potatoes from the oven and wrap the roasting pan in foil. Turn oven on broil and insert the roast.

    11
    Done
    5 minutes
  • Cook for about 5-8 minutes or until the outside begins to form a crust. Remove and serve immediately with the potatoes inside and around the crown formation.

    12
    Done
    8 minutes

Bourbon Apple Pecan Glaze

  • Add two cups of bourbon to a sauce pan and cook on medium high. Stir in chopped apples and let cook until the liquid is reduced by half.

    1
    Done
    5 minutes
  • Add the apple juice concentrate, brown sugar, mustard, maple syrup and continue to simmer until the sauce begins to thicken.

    2
    Done
    5 minutes
  • Add chopped pecans and stir, allowing to cook for another 1-2 minutes. Then Remove from heat and store.

    3
    Done
    2 minutes