Although a standing beef rib roast is the traditional choice for a holiday dinner, its counterpart, a crown roast of pork, is just as spectacular. Rubbed with herbs, slowly roasted till mahogany brown, and served with roasted garlic and gravy, crown roast is the king of our festive table this year.
Crown Roast of Pork
This stately cut comes from the loin of the pig. The butcher ties two center-cut rib sections (typically 7 to 9 ribs each)
into a circle, ribs facing outward, to form a "crown." Traditionally, the center is filled with stuffing; however, the stuffing
can take ages to cook that way, and you risk overcooking the meat.
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