Pork Crown Roast - For Christmas

Pork Crown Roast - For Christmas

Ahhhhh Christmas Time. I love it, truly. This year, I went with something different. Ok. To be honest, we were supposed to have prime rib, because apparently my husband hasn't had it (WHAT). This year, we (hubby and I) decided to celebrate Christmas on Christmas Eve since we were going to my daughter's house for Christmas Dinner (uh, Posole Verde - so freaking GOOD).

So, we were supposed to host a Christmas Eve dinner, but we ended up joining another couple in our neighborhood and celebrated with them, and my friend Tami, who drove down from Anaheim for dinner.

On our mission to get prime rib from the base commissary, I stumbled upon a fantastic deal for pork crown roast. Hold on...to be fair, I am the worst procrastinator ever. Like, right now, I am supposed to be finishing my final exam. LOL. 

So, yes, I waited until a few days before Christmas to get out main dish. It was good though because I got a 5-10lb roast for, ready?, $22.  oh yea. SCORE indeed.

So, I literally look up a recipe online (because that's what I do) and go to town. 

The Recipe: Tyler Florence Ultimate Pork Crown Roast

Now, if you clicked the link, you saw what the recipe calls for. Oh yes, I tweaked that bad boy to work in my favor. Here's what I forgot to do: French the bones so that it actually looks like a crown. 

 Image courtesy of Google Search

Image courtesy of Google Search

Yea....missed that part because it was already in the shape of a crown. Whooopsy. LOL.  

I think the best part was that Apple Pecan Stuffing. Now, that was new to me. And, well, I am not a pecan fan, I know I know. I do, however, love me some pine nuts. So, I substituted the pecans for crushed and toasted pine nuts. Oh MA GERD! I also forgot to peel the apple, but I think it was actually better because it added color to the stuffing. I also used generic boxed stuffing mix because I had no time to mess around with sourdough bread, but I bet it would taste amazing. I also topped the stuffing with bacon, because BACON! I think it was the added plus. 

 

 Here is my roast stuffed with the apple pine nut stuffing and topped with bacon bits, before it went into the oven.

Here is my roast stuffed with the apple pine nut stuffing and topped with bacon bits, before it went into the oven.

A few hours later, a master piece has been created.

 I thought it was a master piece.

I thought it was a master piece.

Now, cutting this bad boy to transport it three minutes away was a task, but done with ease.

This was definitely enjoyed by everyone at our Christmas Eve gathering.  Oh what's even better, I totally used some of the left over roast , cut them into cubes and cooked them with pinto beans. YUM!

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