Not too many supermarkets carry the choicest cuts of pork, yet for a special occasion like Thanksgiving, it’s worth the investment.
Crown pork roast is the juiciest, most succulent cut of pork. The roast comes from the rib portion of the loin, which is considered the tenderest of sections.
“For some consumers this high-end cut and its elegant presentation is somewhat intimidating,” says Susan Riese, manager of consumer marketing and home economist with the Manitoba Pork Council in Winnipeg.
But it needn't be. Preparing a crown pork roast is simpler than roasting a turkey and takes less time as well, she adds.
“It boils down to three easy steps from roasting it uncovered for a couple of hours and basting it just as you would a turkey with some of the pan juice,” explains Riese.
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