INGREDIENTS

  • 1 6-10 lb Copperwood Pork crown roast, tied
  • 1/2 cup pesto
  • 1/2 cup olive oil
  • 1tbsp paprika
  • 1 tbsp coriander
  • 1tbsp fresh cracked black pepper
  • 1 tbsp salt

Roasted Vegetables

  • 2 ears sweet corn
  • 1 zucchini
  • 1 bell pepper
  • 1 onion

METHOD

  • Remove crown roast from packaging
  • With a filet knife rub the rib tips and remove any excess meat and fat left on the bone
  • Season generously with the salt pepper paprika and coriander
  • After dry seasoning has been applied rub generously with half of the pesto
  • Use half of the olive oil to baste the roast
  • Let sit and marinate for at least 2 hours

Roasted vegetable prep

  • Cut corn into manageable pieces
  • Cube Zucchini
  • Large dice onion and bell pepper
  • Place veggies in a mixing bowl
  • Apply all seasoning used on crown roast to the vegetables
  • Toss gently until seasoning is evenly distributed

Roasting

  • Preheat oven to 350 degrees F
  • On a greased baking sheet place marinated crown roast
  • Surround roast with seasoned vegetables
  • Place in oven for approximately 1 hour, test vegetables for readiness and remove if cooked
  • Place roast back in oven and bake an additional hour or until internal temperature at its thickest point reaches 160 deg F
  • Remove from oven place on platter and garnish with roasted vegetables