Crown Roast of Pork with Bacon Apple Dressing | A Show-Stopping Holiday Dish

🍖Creating a crown roast of pork requires frenching the bones and shaping the meat into a crown. The pork loin is the ideal cut for this impressive presentation.

🥓The bacon apple dressing adds a delicious savory-sweet combination to the roast. The bacon provides smokiness and saltiness, while the apples add a touch of sweetness.

🔥Cooking the roast on a Yoder YS640 smoker at 300 degrees with apple pellets imparts a delightful smoky flavor. The smoker maintains a consistent temperature, ensuring even cooking.

🧂Seasoning the roast with Oakridge Barbecues Dominator Sweet Rib Rub adds a perfect balance of sweetness and savory flavors. The rub contains notes of cinnamon and complements the other ingredients.

🎄The crown roast of pork with bacon apple dressing is a show-stopping holiday dish, perfect for special occasions and family gatherings. It's sure to impress guests with its beautiful presentation and delicious flavors.

Can I make the bacon apple dressing ahead of time?

—Yes, you can prepare the dressing ahead of time and refrigerate it until ready to use. Just remember to bring it to room temperature before stuffing the roast.

Can I cook the crown roast of pork in the oven instead of a smoker?

—Absolutely! If you don't have a smoker, you can cook the roast in a preheated oven at the same temperature of 300 degrees. Roast until the internal temperature reaches 145 degrees Fahrenheit.

What should I serve with the crown roast of pork?

—The crown roast of pork pairs well with side dishes like roasted vegetables, mashed potatoes, and cranberry sauce. You can also serve it with a gravy made from the pan drippings for added flavor.

Can I use a different type of wood pellets in the smoker?

—Yes, you can use different types of wood pellets in the smoker to add different flavors. Popular choices include hickory, cherry, and mesquite. Experiment with different wood flavors to find your favorite.

How do I carve and serve the crown roast of pork?

—To carve the crown roast of pork, use a sharp carving knife and cut between the bones to create individual chops. Serve the chops with a generous portion of the bacon apple dressing and any additional side dishes.

00:00Introduction: Chef Tom introduces the crown roast of pork and highlights its impressive presentation for special get-togethers.

07:29Preparing the pork: Chef Tom prepares the pork loin with frenched bones and scores the fat cap for added flavor.

14:01Marinating the pork: The pork loin is marinated in a smoked apple pellet and whiskey-based marinade for enhanced flavor.

15:59Preparing the stuffing: Chef Tom prepares the bacon apple dressing with caramelized onions, apples, hazelnuts, and sage.

20:02Stuffing and shaping the roast: The stuffing is added to the center of the roast, and the pork loin is shaped into a crown.

25:50Seasoning the roast: The crown roast of pork is seasoned with Oakridge Barbecues Dominator Sweet Rib Rub for added flavor.

29:39Cooking the roast: The roast is smoked at 300 degrees on a Yoder YS640 smoker with apple pellets for a delightful smoky flavor.

34:58Presentation: Chef Tom demonstrates how to carve and serve the crown roast of pork, showcasing its beautiful presentation.