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Crown Roast of Pork & Oyster Stuffing


There is nothing quite like a crown roast of pork—the king of roasts—to grace your holiday table with some serious grandeur. Opulent and majestic, this roast is aptly named, and the holidays are a perfect time for some splendor.

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  • 1 (10-pound) crown roast pork loin
  • 3 garlic cloves, 1 halved, 2 finely chopped
  • 1 tablespoon plus 1/4 teaspoon kosher salt
  • 1 tablespoon plus 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 large leek or 2 small leeks, halved lengthwise, rinsed, and thinly sliced crosswise
  • 1 celery rib, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh chives, chopped
  • 1/8 teaspoon nutmeg, grated
  • 1/3 cup white wine
  • 5 ounces day-old bread, about 4 slices, cut into 1/4-inch cubes
  • 14 oysters, shucked or 1 (8-ounce) can fresh oysters, oyster juices reserved
  • 1 large egg, lightly beaten


Servings 8
Preparation time 30mins
Cooking time 165mins


Step 1

Rub the pork all over with the halved garlic clove. Season all over with 1 tablespoon salt and 1 tablespoon pepper. Rub with olive oil. Cover meat with plastic wrap and refrigerate at least 2 hours or overnight. Let meat come to room temperature before cooking.

To make the stuffing, melt the butter in a large skillet over medium heat. Add the leeks and celery, and cook until soft and golden, about 5 minutes. Add the remaining 2 garlic cloves and to the skillet; cook until fragrant, 1 minute. Stir in the thyme, chives, 1/4 teaspoon salt, and nutmeg. Pour in the wine, bring to a simmer, and let evaporate for 2 minutes.

In a large bowl, stir together the bread, leek mixture, oysters, 3 tablespoons of the oyster juices, and the egg.

Preheat the oven to 450° F. Cover the tips of the pork with aluminum foil and transfer the roast to a large roasting pan. Mound the stuffing into the center of the crown. Roast 20 minutes; lower heat to 325° F, and cook until an instant-read thermometer inserted in the meat reads 135°F, about 1 hour 40 minutes (or could be longer). If the stuffing starts to burn before the meat is cooked, place a piece of foil over it. When the meat hits 135°F. remove foil from bones and continue cooking until the thermometer reads 140° F, about 12 minutes more. (This is for medium pork. If you prefer it more cooked, give it more time in the oven; medium-well would be about 150° to 155° F)

Transfer the meat to a cutting board, tent with aluminum foil, and let rest for 15 minutes. Meat will continue to cook somewhat as it rests. Transfer stuffing to a platter; slice meat and arrange over stuffing. Pour pan juices over meat if you like (and you should, they are wonderful).

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