When holiday entertaining, something magical occurs… my kitchen and oven, magically shrink!
If your holiday gatherings are anything like mine, there are loads of people congregating in the kitchen and way too much food, all fighting for space in the oven. So years ago, I learned my lesson and expanded my cooking space by firing up the grill (or occasionally 2 grills!)
If your grill is large enough to hold a roasting pan, skillet or baking sheet, you too can find desperately need space just outside your back door… added bonus, it’s a built in escape route from any crazy uncle conversations “Sorry, I need to check the Crown Pork Roast on the grill…”
For this feast, I used Ontario Pork, 4 ways and cooked 3 of them on my grill. Crown Pork Roast, roasted carrots wrapped in Prosciutto, roasted brussel sprouts with Pancetta and sour cream mashed potatoes with double smoked Bacon.
There is no better way to impress your guests than presenting them with a Crown Pork Roast, the ultimate, majestic and regal cut of Ontario Pork! This beautiful 7.5 lb/3.5 kg roast was ordered through my favourite butcher, sourced locally and served to a gathering of 9.
The night prior, the roast was coated with a dry rub of garlic, onion, salt, pepper, ginger and mustard powder. 60 minutes prior to cooking, the roast was place on onion slices in a cast iron skillet and well coated with a mixture fresh sage, thyme, rosemary and olive oil. The grill was pre-heated to 350F/180C with 2 of the 4 burners on medium high, leaving a space for the indirect cooking of the roast. It was cooked for about 90 minutes (an internal temperature of 130F/55C) and then basted with a maple syrup, apple cider vinegar and Dijon mustard glaze. It was glazed two more times before it reached 140F/60C, then removed from the grill and tented with foil for 20 minutes (in the hot pan it will continue to 150F/65F).
Present the whole roast at the table surrounded by fresh herbs and fruit. Once the guests have all taken their photos, serve everyone an individual bone portion along with your tasty side dishes.
I use my grills year round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.
Yield: Serves 9
Preparation Time: 15 minutes
Cooking Time: 2 hours
Ingredients:
- 1 Ontario pork crown roast (approx. 7.5 lb/3.5 kg)
- 2 Onions - cut into ½” discs
- 2 Tbsp (30 ml) finely chopped fresh sage
- 1 Tbsp (15 ml) finely chopped fresh thyme
- 1 Tbsp (15 ml) finely chopped fresh rosemary
- 4 Tbsp (60 ml) olive oil
- An assortment of fresh herbs and fruit for garnish
Dry Rub
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) freshly ground pepper
- 1 tsp (5 ml) ground ginger
- 1 tsp (5 ml) mustard powder
- 2 tsp (10 ml) paprika
Maple Dijon Glaze:
- 2/3 cup (158 ml) pure maple syrup
- 2/3 cup (158 ml) apple cider vinegar
- 3 tsp (15 ml) Dijon mustard
Cooking Instructions:
PREPARATION FOR THE GRILL:
- The night prior to cooking, mix all the dry rub ingredients together and sprinkle all over the roast, refrigerate.
- 60 minutes prior to cooking, place the roast on onion slices in a cast-iron skillet. Mix the sage, thyme, rosemary & olive oil and brush all over the roast.
- Preheat the grill to 350F/180C with 2 of the 4 burners on medium-high.
- While the grill preheats, mix the maple syrup, apple cider vinegar and Dijon mustard and set aside.
- Place the skillet over the indirect cooking area of the grill and cook for 90 minutes with the lid closed (an internal temperature of 130F/55C). Then baste with the glaze. Close the lid and cook until the pork roast reaches an internal temperature of 140F/60C (basting 2 more times) – total cooking time will be approximately 2 hours – 2 ¼ hours. Remove skillet from grill and tent with foil for 20 minutes (in the hot pan, the roast will continue to 160F/71F).
- Present the whole roast at the table surrounded by fresh herbs and fruit. Once the guests have all taken their photos, serve everyone an individual bone portion along with your tasty side dishes.
** I use my grills year-round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.
PREPARATION IN OVEN
- Coat fresh roast with a dry rub mixture of garlic, onion, salt, pepper, ginger and mustard powder. Leave in the refrigerator overnight.
- Pre-heated oven to 350⁰F/180⁰C.
- While the oven preheats, mix the maple syrup, apple cider vinegar and Dijon mustard, set aside.
- 30 minutes before cooking, on a baking sheet, place roast on onion slices. Mix the sage, thyme, rosemary and olive oil and brush all over the roast.
- Cook for approximately 90 minutes, then baste with maple Dijon glaze. Glaze two more times until an internal temperature of 155⁰F/68⁰C is reached.
- Remove from oven and tent with foil for 20 minutes until internal temperature reaches 160⁰F/71⁰C).
- Impress your guests when you present the whole roast at the table surrounded by fresh herbs and fruit.