Crown Roast with Bacon Jam
Chef David Quick | Reinhart Knoxville
- 13 lbs center-cut pork loin
- 1 C char-crusted hickory and molasses seasoning rub
- ¼ C extra virgin olive oil
** You will need two pieces of butchers’ twine for this as well.*
- 2 oz cherrywood-smoked bacon, sliced and diced
- 4 oz small yellow onion, diced
- 2 C extra fine granulated cane sugar
- ½ oz 5% cider vinegar
- 1 C sweet and spicy barbecue sauce
- 1 Tbsp maple bacon seasoning
- Preheat oven to 500 F. Pull rack out and allow to come up in temperature. Clean the pork rack, using a small boning knife until bones are pretty and cleaned. Next, rub with olive oil and coat with char-crust seasoning. Then take the end of the pork rack and turn them back into each other, forming a circle. Tie the bones together quickly with butchers’ twine so they stay together.
- Take the other piece of butchers’ twine and tie center mass around the meat. Place on roasting pan and cover bones with aluminum foil. Put in 500 F oven for 30 minutes, then quickly turn the temperature down to 300 F, even cracking the oven to let some of the heat escape. Cook on this temperature for one hour.
- Looking for an internal temperature of 148 degrees, you want to check the pork at this time. If necessary, continue to cook, but check periodically. When 148 F has been achieved, place bacon jam on it and cover lightly, allowing to rest for 30 minutes. Cut into individual chops and serve.
- In pan, cook down bacon. When close to being fully cooked, add onion for a minute and sauté until translucent. Add remaining ingredients and stir to combine. Reduce this mixture down until thickened.