Ted's Tender Tips Crown Roast Of Pork A crown roast of pork is for a large gathering. A small crown roast will weigh between 8 to 10 pounds and have approximately 16 chops. The crown roast is best served with stuffing in the middle of the crown. Preheat oven to 300°F. Put the roast in a pan with a lip of at least 2 inches deep. Do not cover the roast. season meat with your favourite spice but do not put stuffing in at this time. Put roast, upside down, in the pan with the rib bones facing the pan. Put in oven for one hour. Remove roast from oven and drain any excess grease. Put the roast in the pan 'right side up' with rib bones at the top. The average cooking time is 45 minutes per pound. Cook the roast for another hour, uncovered and then tent the roast with tin foil for another hour. Pull the roast from the oven and put your pre-cooked stuffing in the centre of the roast. Finish cooking the roast uncovered. Cook to 160°F internal temperature. The crown roast makes a great festive centrepiece. Bring this roast to the table on a large platter, decorated with grapes and apples. Bon Appetit! Phone (519) 966-1660 Fax (519) 966-1661 Email: ted@mnsi.net Ted Farron's Gourmet Butcher Shop Windsor, Ontario, Canada (Dougall & Cabana) If you encounter any problems with this web site, please contact the Webmaster