Juicy Glazed Crown Roast of Pork | Holiday Dinner Made Easy

All right, folks. Listen, this is for all my true like I got it. Everybody don't eat pork. If you a pork lover, you got to have one of these, right? I find in the more and more people that I talk to, they tell me they never had the crown of [music] pork. You know what I mean? They've seen it like on pictures. You probably seen it in like a sitcom or a movie. It be on the table, but you probably never had it. I'm going to go ahead and let the cat out the bag. If you like pork chops, you f to love this. Let's get it. Okay, so look before we go over these, you know, the limited amount of ingredients over here. And look, first thing we going to do is we're going to go ahead and preheat, right? So I'mma hit [music] bake. Notice what I'm doing right here. I'm going to 400 first. That's going to be key. I'll explain all of that to you in just one second. Right. Let's build up the heat. Now, let's go ahead and prep this pork loin. All right. Now, when we look at these ingredients, there's not a whole lot to it, folks. What's going to be key is I'm going to have you guys look at this right here. This is kosher salt. You guys see me use this. I use this in almost every video. This is the kind of salt that I use. That's a coarse grind. Of course, I grind my own pepper. Okay. And then over here, we going to talk about this right here. This is apricot preserve, right? That's ancho chili powder right there. This right here. [music] And that you going to love this color that we going to get. We going to use this as a combination to go ahead when it comes to this. This is what we going to glaze it with. Now, let's go ahead and talk about this right here. Some of y'all have probably only seen these in the store and really didn't know like how would you prepare this big piece of meat, right? But I'm going to show you guys. You can see that I already started cleaning some of these up. So, you can see I had this actually cut and given to me. I left this little piece down here on the end so that I can show you exactly what I do. Right now, we already building up our uh we already building up our heat in the oven. So, now let's go ahead and get started. All right. So, now I'm just looking at looking at the the work that I did. You know what I mean? Just seeing if I can clean up any more than what I've already done. Right. Some of this is going to render down when we put it in there. some of this fat. I don't clean it, you know, completely perfect, you know. So, I'll start by turning this around so you guys can see this part right here. Right. So, this is the bone right here. Obviously, I take my knife, I push it up against the bone at the tip. Once I have it at the tip like that, then I just run it through. Seeing how I'm using a chef knife, you know, it goes ahead and just cuts it, you know, cuts it real smooth and it's thicker. Look, when I go up, you see how it cut his own? That's how we arrived at that one. And then over here, it's got like a little piece of like cartilage right here. We just cut it, get underneath it, and it'll go, [music] right? So, I discard all of that. You can see this is super clean. Anything that I have like these little pieces, I treat it like brisket. [music] We don't want anything to stick out in the side. It'll possibly burn, right? Give us them dark marks. So, I do the same thing over here. You guys not going to be able to see that, but I'm just [music] cleaning this up. Now, this is a big piece of meat, right? So, I lay it down here and I feel this right here is hard. I really don't know how deep this is before I get back to the, you know, to the actual meat underneath. So, I'm going to pick this up and just cut myself just a little bit of this like this. And let's just see where we at. Right. It's just letting me know how deep that is. I like to just shave some of this down. A lot of this is going to render, but if I can help it by just not having it so deep. Right. Let me look right here. Oh, yeah. take just, you know, a little bit of practice, you know what I mean? And it depends on the quality and the cut that you get from your butcher. Bring it like that. Oh, yeah. We doing good. All right. So, I've trimmed this. I like what I've done here. [music] Uh, these don't have to be as clean as you think. It's up to you. Again, this could be just like a brisket. You can work on this all day if you trying to get this smooth. You know, I guess if I were doing a breakfast, I mean a a dinner for a highprofile person, I'd probably clean these tips. But don't worry, what we gonna do is we gonna end up wrapping these anyway, right? So now what we want to do is it's called a crown for a reason, right? So listen, we got to get this to turn, right? So how we going to do that? I'mma lay this down. I got to show you. Now you had that fat side with this in here like this. Then you got this side that looks like this. I'm really not sure the name of how we would call that, but what we going to do is we going to score it, right? I'm going to go ahead and just score one side right here. And what I do is I want you guys to come, you see these two bones right here, right? They transferred it right there. And then we got a little I can take my finger right here and see that this right here is like soft, right? So if I take this, look, and we just take this like that. You got to have a sharp knife, right? I just want to show you this. When I do that, look at how it bends. [music] Now you see it bends a little bit more. Now, now check this out. With this being open like that, because we gonna base this with our, you know, our [music] glaze, that's gonna all get in there and it's gonna help cook. We gonna season this and all of that. Now, big piece of meat like this, I got to let you guys know, salt and pepper do work. You know what I mean? You ain't got to uh always go out and do that, you know, put all of them flavors in there cuz sometime we drown it out. We want to be able to taste the pork cuz the pork tastes good already anyway, [music] right? So again, both of these two right here. Then right here is the sauce part. Right. I take my chef knife. I come right this way. Then I just hold we just cut him on down like that. Right. Now you don't want to cut too deep. I rather just have it deep enough where I think even if it's shallow cuz we can always cut it some more. Right. So if I bring it over here, let me just bring this down just a little bit over here. Right. If I take it I'm just showing you guys step by step. Look at how we turned it. Now you guys get the picture. Eventually, when I get down here, this is gonna start to form and be over this way. Then I'm gonna work my way down. Boom, boom, boom, boom, boom, boom, boom, boom, boom. And then we gonna come around. Now, it's something that you got to have. I had skipped earlier. I said I didn't want to talk about it. I got one of these. Now, listen. I'm not going to sew your pants or nothing like that. We not going to tailor nothing. We going to use this with this butcher twine. And this is what we use to sew these ends together to form and keep the circle going. All right. So, after I cut all of these, you guys can just see. Look. And you can look if I open this up like this and you see a butterfly the way I have it right here. This is really just a [music] deep score, right? You can see what it is. Look, just call it what it is. Call a spade a spade and a pork chop a pork chop. You see that right there, right? So, we got it. I'm just looking to see how deep I have it. Now, the telltale sign is this is 1 2 3 4 5 6 7 8 9 10 13 bone. Right. Sometime it's best to get two [music] of these. But if you guys wanted to know how it's going to work, notice, look at the bones. Look how they they kind of like perk up. And if I bring this around this way and hold these two on the end like that. Now you guys see it. Look at that. You guys tell me what you think, you know. So this is where this is going to come into play. We going to use this to work on the backside. Now when I say the backside, let me turn this like this. This wasn't quite big enough to It is, but it's not. I don't want to tear it up. I want it to look a certain type of way. Right. So, I'm going to take this and thread this going through there with my butcher's twine. And then we just going to close it up. Hence, now you guys see why they call it the crown. All right. So, I'm trying to have this position so you guys can see. Look, I thread this this way, right? I leave a little bit just to come through. You don't need this much. I'm actually wasting, [music] you know, butcher twine. But this is what I'm going to do. I'mma come here and I'mma start towards the top. Oops. Let's get this out of here. I'mma come here. Give me a nice meaty piece. And then [music] I just come through. Right now, I'mma come over here and I'mma bring this around like this. I want to bring this over. Now, I'm trying to feel like, do I want to cut this anymore? Uh, the answer to that question is if I do, I'll do it in a minute. So right now I'm going to come in through here and I'm going to bring this around. Right, we still connected and it's [music] still bringing all of everything through. Right. So I want my short end. No, we want this in. Right. We just pull this through like that. Now I can pull this out. You guys getting the gist of it. You know what I mean? So now we take this, we start bringing this in together. Let me go ahead and get this started. All right. Okay. So, we just bring this like this. Start tightening like that. Oh, boy. [music] All right. So, now that we done tying it up, I think it's called truss or something like that. But anyway, now that I'm done with it, you know what I mean? I like the way, look, it's sitting up the way I wanted to. That's perfect. It got like a little bit cut. Like the lean is a little different, but the actual cuts, the scores are at an angle. But trust me, this right here, I think I did a good job on this, right? So, if you guys just follow those instructions, you'll come out great. Now listen, this is pork, big piece of meat. I always told you guys when it's a big piece of meat like this, listen, it will take some salt and it will take some pepper, right? But I'mma trying to achieve a different look. So for me, I'm going to be using my A. If you don't have the A, you know what I mean? Uh salt and pepper works good. This right here, again, this is uh kosher salt. So I'll leave that that way. But this going to give me some color. This is a low sodium product, you know what I mean? So when after I end up seasoning this seasoning this I'm still going to go ahead and add just a little bit of salt to it. Right. So I'm going to go ahead and just take care of this beginning part. I mean excuse me this middle. You know what I mean? You guys will be able to see the color. You know what I mean? As it go. Now I'm going to take this and just roll him on the side like this. It's still a delicate piece of meat. You know what I mean? So just I'm handling everything, you know, with care, right? Cuz we going to render a lot of that fat down. You guys going to love this. Now, with them tips exposed and it being in the oven, you know, we gonna have some issues with just kind of like burning. So, of course, where it should be obvious to you guys, we going to go ahead and put some foil on here. But we going in the oven right now for 20 minutes, right? I mean, yeah, 20 minutes. First 20 minutes is going to be at 400, right? So, now I just add myself a little bit of this to it. Just a little bit. If you guys need to spray it with a little bit of something on there, you can. You know what I mean? I have spray olive oil. I mean that helps too, you know. [music] You don't need nothing else. It's going to be tacky as I don't know what in just one second you guys [music] will see. Right. This is this. So, of course, I'm going to go ahead and put a little black pepper on it. All right. Now, let me go ahead and get this on my pan and let's put this in the inside of this oven. All right. So, look. I'm getting ready to put this in here. Remember, we at 400°. I'm going to set a timer [music] soon as I close this for uh 20 minutes. Right. So, we open this up. Right. I'm going to take it like this. Put it inside. In 20 minutes, we going to take it out. That's when we going to go ahead and protect those bones, you know, for for the remainder of the [music] uh cook. And we going to reduce the heat. But I'll let you know that once we come back. Okay. So, you see where it look at. Look where it looks right. 400° 20 minutes. Now, I went ahead and took my aluminum, you know, foil. Man, this part right here, you guys got to do whatever you can do to just cover these and protect, you know, your bones. You can see how they started cooking down all of that red that you saw. Look at that. Now, it just cleans them up. We going to expose them again, but we don't want to continue to cook them like that, right? So, I'm just going to take this. You got to do whatever you guys can do that's good for your side, you know, to make it good, you know, make it comfortable, you know, and easy for yourself. whatever technique you technique you use this that's what you do but it's pretty much self-explanatory I mean like how many ways can you just take foil and cover something up you know so we just continue on like this I'm not going to bore you guys you seen one that that's probably you know good enough all right so let me just finish these you know I mean oh and by the way I lowered my temperature in my oven right the first 20 minutes was 400 I lowered my temperature down to 325, folks. Okay, so look after you get all of the bone, you know, covered up with the foil, right? This is what [music] it should look like. Now, I will reiterate that I lowered the temperature inside the oven down to 325. We probably only going to go about an hour and a half more, but I'm going to set a timer for an hour. [music] You know why? Because that last 30 minutes, I'm going to go ahead and make that glaze. And we going to start basing it with the glaze and start cooking that on there as we [music] come up to temp. But you guys let me know down in the comment section below. What's the right temperature for pork? Is it 165? Is it 145? What is it? Talk to me. Then we going to check it after 1 hour just to see where we're going. Don't forget this is pork, folks. 145 is the thickest part. We don't want it to be dry. That's why some people don't like to have uh pork chops cuz they say same thing with chicken. And they say it's dry, but when it's done properly, it's right. And if you don't believe me, you guys can check the FDA recommendations. 145 for the white meat pork. Okay, so now is the time, you know, cuz I just checked it in the inside, right? I was looking at it. We right around like I think I saw 117, 118. [music] I just said, you know what? Now would be a good time for me to go ahead and start making my glaze, right? So, let me go ahead and get a little fire under here. And I had to slow myself down cuz if you guys look right here, you see that right there? I already put my honey in the inside. All right. So, what we going to do is just build up a little heat. All right. And only reason we going to have a little heat cuz we want to go make sure that our brown sugar melts. So, we drop that in there. I'm going to go ahead and add my butter and we'll let this just start to work down. All right. So, you can see all of this is melted. Now, I'm going to come with the apricot preserve. Now, this can really be peach preserve. It's whatever you want. You know what I mean? But right now, I'm on this and right. Right. I thought I would never ever say this, but this is like the front runner, folks. Now, we going to add the ancho chili. Right. We only need a teaspoon. Now, this right here, I kind of like want to just keep up [music] with it. I want to see how much I have. You know what I mean? I hit it like this. That's enough. Now, let's go ahead and get this incorporated in there. This right here is going to give it that little deep flavor to it. Give it like a spicy little overtone. And when I say spicy, I probably shouldn't say that cuz I don't want you guys to think that this going to do anything. You know, it don't register at all. Now, if you wanted to make it spicy, we can add some red pepper flake into it. You know, maybe about a half a teaspoon for about this amount amount. Now, I'm going to go ahead and temp see where I'm at cuz remember, we only want to go to 145, folks. Okay. So, I feel like it's going to only take about 30 more minutes, right? So, what I'm going to do is let's move this over here a little closer. And I'm going to start basting this. You know, just putting this on here. Look at the color. Actually, I'mma bring that a little bit closer. But, as you can see, look at this right here. Now, tell me that don't look like some glaze to y'all. You know what I mean? So, we just put it on here like that. I'm going to go all in between there, but I'm going to let gravity start helping it, you know, fall down the middle. Right. Then, when I'm done, I'm going to take off all of the tips. Hey, so look. If you didn't happen to see my hands, bring the camera up so they can see my face. You know what I mean? Hey, I don't want you guys to think this is AI. But look at that again. It's only going to get better and better cuz we going to baste it. We already did that. Now we going to put it in the inside. Then we going to let it go for about five or six minutes. We going to keep up [music] with the temp using the meat thermometer right as it creeps up. Then we going to take it out. We going to base it some more. And then we going to get it right. Hey, I just had to do that so I can prove that this ain't no [music] AI. Now you want to just go ahead and start pulling these off. Right. So, all right. So, look now you guys get a chance to see. Only thing really miss it is I like to have this with some uh dressing on the side. You can actually stuff it in the top over here. It depends on your presentation. [music] You guys let me know. Let me push this over there to you guys so you can see and tell me you don't want to do something like this for the, you know, this upcoming Christmas. Now that you guys seen it, you can see the glaze high sets when you put it back inside of there. Remember, we were looking for 145. That's what we achieved. Now, some of you guys are going to be feeling like a, you know what I mean? Cuz I'm not going to cut this. This actually belongs to somebody. They behind the camera and they've been talking about just how good this look. [music] They can't wait to take it. You know what I mean? I probably got to make them another one, you know, for the holiday also. But I think this is going to be their dinner for the night. Now, with that being said, listen, talk to me down in the comment section below. Tell me how would you dress this up, [music] what kind of blaze you would use, or will this be the first time you've ever done this? Now, with that being said, if you new, check this out. I want you to guys to go ahead and hit that like, smash that subscribe button, and tell everybody out there's a channel out here that's simplifying these recipes and taking a mystery out of cooking. And some of y'all thinking he should have probably smoked that. Anyway, I'm out. Peace.