Crown Roast of Pork and Sides

While the focal point of this dinner is the stately crown roast of pork, we also show you how to prepare a few complimentary sides for a complete Christmas dinner!

Don’t worry about the meat coming out dry, we’ve got a few foolproof tricks to ensure its perfectly moist and soft:

Cooking on the bone

Tenderizing the meat in a brine

Cooking for longer at lower heat

Letting the meat rest for 15-20 minutes before serving

You’ll find detailed instructions for all of these steps in the preparation method below. As always, we prepared this entire meal in Zepter Masterpiece Cookware. Thanks to surgical grade 316-L stainless steel, from which all of our cookware is constructed, advanced URA non-stick technology and innovative design, Zepter Masterpiece Cookware ensures maximum nutrient and flavor retention, with no need for additional oil, water or fats.

Tip: Order your crown roast (a cut that comes from the loin) from your local butcher a few days in advance to ensure availability!

INGREDIENTS (8 servings)

1 pork crown (about 7 ½ lbs)

For the brine

½ cup honey

2 tbsp. sea salt (to tenderize the meat)

5-6 cloves of garlic

10 peppercorns

A few sprigs of rosemary

A few sprigs of sage

For the marinade

2 tsp. grainy mustard

2-3 cloves garlic

1 tsp. finely chopped sage

1 tsp. finely chopped rosemary

Pepper

To garnish

1 bunch fresh sage

½ lb. kumquats

For the sour cherry sauce

½ a lb. pitted sour cherries

2 oz. whiskey

2 tbsp. honey

1 sprig rosemary

For the brussels sprouts

2.2 lbs. brussels sprouts

¼ cup thinly sliced pancetta

1 red onion

½ cup blue cheese

1 pomegranate

¼ cup cashews

Pepper

Olive oil

For the caramelized carrots

2.2 lbs. carrots

2 tsp. honey

2 oz. whiskey

2 tbsp. balsamic vinegar

Pinch of cinnamon

Pepper

Olive oil

PREPARATION

Mix the ingredients for the brine and cook in a Zepter Masterpiece Z-1620-SC saucepot for 5-10 minutes, or until the honey dissolves

Remove the saucepot from the heat, leave to cool, then strain and add 34 oz of cold water

Place the pork into a Zepter Masterpiece Z-2030 pot and pour over the brine. Let sit at room temperature for an hour or two

Remove the pork crown from the brine and dry well, then coat in the marinade

At this point, create the “crown” shape by rolling the meat into itself until you have a circular shape. Once you have the shape, tie with a string to secure

Wrap the tips of the bones in aluminum foil to avoid burning and bake at 340°F for 3 to 3 and a half hours

Using a meat thermometer, check on the roast from time to time. Once it reaches a temperature of 340°F, turn up the heat to 340°F and bake for a few more minutes to achieve a crust

Remove the roast from the oven, cover with aluminum foil and let rest for 30 minutes

Place on Zepter Black & White porcelain serving plate, garnish with sage and kumquats and serve

For the sour cherry sauce

Pour the sour cherries, whiskey and honey into a Zepter Masterpiece Z-1620-SC saucepot and cook at low heat 195°F for 10 minutes, or until the sauce starts to achieve a syrupy consistency

During the last few minutes of cooking, add finely chopped rosemary

Serve in Zepter Black & White porcelain gravy boat

For the brussels sprouts

Add thinly sliced pancetta to a Zepter Masterpiece Z-V3025Z grill pan and cook until slightly crisped (the pancetta will continue to crisp as it dries)

Remove and lay out on a paper towel to soak up excess fat

Add cleaned and washed brussels sprouts and sliced onion to the same grill pan where you previously cooked the pancetta

Cover and cook at 195°F for 10 minutes

Serve in Zepter Black & White porcelain serving bowl and season with olive oil, pepper, pomegranate seeds, cashews and the pancetta

For the caramelized carrots

Peel and roughly chop the carrots

Add them to a Zepter Masterpiece Z-V3025Z grill pan and cook at 195°F for 30 minutes, covered

Once the carrots have softened, uncover the grill pan and add the honey, whiskey and balsamic vinegar. Turn the temperature up to 250°F and cook for a few more minutes, or until the liquid in the pan evaporates