This pork is best cooked to an internal temperature of 145 degrees (rising to 155 after the rest). This is somewhat lower than the current USDA standard of 160 degrees, but well above the minimum for ...

Remove roast from refrigerator 2 hours before roasting to come to room temperature; wrap aluminum foil around exposed bone ends. Combine sage, rosemary, oregano, garlic, salt and pepper in a small ...

Place pork crown roast on a rack in a large baking pan. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over surface. For stuffing, heat a large skillet over medium-high heat. Add olive oil, swirling ...

The Meat Church BBQ team prepares delicious and inexpensive holiday stuffed pork crown roast.

Patsy’s Italian Restaurant in midtown Manhattan first welcomed guests in 1944. To this day, the family-owned restaurant churns out Italian classics that will melt in your mouth. But if you can’t make ...

Note 1: The glazed vegetables are used here as a stuffing, but they can also be prepared separately. Note 2: The pork should be brined for at least two days. Failing that, season it generously with ...

This timeless stuffed pork loin recipe offers ingredient flexibility with seasonal suggestions for herbs, meat, and vegetables. David McCann is a food writer, recipe developer, cooking teacher, actor, ...

Preheat oven to 350°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper and place on a wire rack set on a rimmed baking sheet. Transfer to the oven and roast ...

You could serve ham and turkey again, but didn't you just do that in November? This week, we'll give you some main course recipes that will make your Christmas dinner delicious, special and ...

Looking for a showstopper for your holiday table? Look to crown roast of pork. A retro entree, for sure, but it’s definitely no ghost of Christmas past. Crown roast of pork is elegant, exquisite ...

Despite its regal appearance, a crown roast is incredibly simple to make. Most of the hard work is done by the butcher -- you should start with the roast rolled and tied and the chop bones already ...