Writing this while waiting for a concert to start… and finishing it now that the concert is over!
TODAY IS NATIONAL CEREAL DAY AND NATIONAL CROWN ROAST OF PORK DAY!
As SPAK are now on spring break, we had the opportunity to have a somewhat relaxed morning. And to kick it off we had some cereal. Honey Nut Cheerios.
The real treasure today was making this crown roast of pork. Neither of us had ever even seen one in real life until today. We picked up our meat from Von Hanson’s, a local butchery with an awesome selection and great prices. The hard part was just how long the process was to prepare one of these beasts.
The crown roast as it was given to us. The crown roast itself is a loin cut with bones in that is slitted and wrapped around itself to look like – you guessed it – a meat crown.
Herb paste made from rosemary, sage, thyme, garlic, salt, pepper, and 1/4 cup of olive oil.
Rubbed with the herb paste and sat into a pan with diced celery, onion, and garlic.
Make some pan sauce with wine and chicken stock. Bake at 450 for 20 minutes, then lower the temperature to 350 and let it go for 1.5-2 hours until it’s at least 145 inside.
Tada! Happy crowns.
This thing has made the house smell so damn good. We were able to share with a couple of SP‘s friends and they really enjoyed it as well. SP was really worried that he would overcook it, as pork is one of those meats that can turn not-so-good rather quickly. But it was juicy and just right. He was even a master carver! There are lots of leftovers, so I think we’ll be good for several days. Verdict: we would definitely do this again. Thanks, crown roast of pork day, for teaching us something!
Tomorrow is Peanut Cluster Day!