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Reviewed Pork Crown Roast with Royal Glaze and Gravy

Jan 3, 2012 in Food Network Community Toolbox on

I have one major suggestion. Bake the crown roast uncovered with the bone side down and the fat side up. The drippings from the fat will help keep the meat moist and provide great flavor. You can easily accomplish this feat by using a roasting pan with a V-shaped rack. With the bone side down, the crown roast will fit perfectly in the rack. The f...

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