Looking for holiday dinner recipes? Wow them with this crown roast

When it comes to the holiday meal, everything revolves around the main course. You want sides that match, sauces that work and, of course, cocktails and beverages that compliment. But what about all that work?

With a little advance preparation, this spiced crown roast makes a dramatic presentation with little active effort. With this roast, from former Times columnist Russ Parsons, most of the hard work is done by the butcher: start with the roast rolled and tied and the chop bones already stripped clean of meat and scrap (chefs call it “frenching”).

Brine the roast first if possible; it really helps with the lean pork, adding a subtle sweetness with the sugar and spice-flavored brine. Fill the roast, toward the end of cooking, with tender root vegetables, and finish for a dramatic presentation.

Spiced crown roast is but one of our festive holiday main course ideas. Check out some of our favorite recipes here.

SPICED CROWN PORK ROAST WITH GLAZED ROOT VEGETABLES

Total time: 3 hours, 40 minutes, plus brining time | Serves 6 to 8

Note: The pork should be brined for at least two days. Failing that, season it generously with salt and pepper and follow the remainder of the recipe as written. Crown pork roasts are available by advance order at most supermarkets.

1/3 cup salt

2 teaspoons whole black peppercorns

5 whole cloves

1 teaspoon coriander seed

1 (3-inch) stick cinnamon

2 cups apple cider

1 (8-pound) crown pork roast

5 pounds mixed root vegetables (parsley root, carrots, turnips, celery root and rutabaga)

6 tablespoons butter

1 1/2 teaspoons salt

3/4 teaspoon sugar

1/3 cup dry white wine

1 tablespoon apple cider vinegar

1/2 teaspoon ground cloves

1 1/2 teaspoons grated orange zest

Generous grating of nutmeg

2 tablespoons chopped parsley

1/3 cup chopped toasted hazelnuts

1. Bring 4 cups of water, the salt, peppercorns, cloves, coriander seed and cinnamon to a rolling boil, then set it aside to steep for 10 minutes. Add the cider and cool to room temperature.

2. Place the pork roast in a large plastic bag and pour the cider mixture over the top. Seal tightly and refrigerate at least 2 days.

3. Heat the oven to 300 degrees. Place the roast upside down in a roasting pan so that it is supported by the rib bones. Roast 30 minutes, then turn the meat over and continue cooking to an internal temperature of about 140 degrees, 2 to 2 1/2 hours longer.

4. While the roast is cooking, peel the vegetables and cut them into about half-inch pieces. The shapes need not be consistent, but the sizes should be. You will have 5 to 6 cups of cut-up vegetables.

5. Melt the butter in a large skillet over medium-high heat and stir in the salt, sugar, wine, vinegar, cloves and orange zest. Stir in the vegetables, cover and cook until the vegetables begin to become tender, about 10 minutes. There should be a lot of liquid in the pan.

6. Remove the lid and increase the heat to high to evaporate the liquid. Cook until the vegetables are covered with a shiny glaze and begin to brown, about 5 minutes. Stir carefully to avoid breaking up the vegetables. Add the nutmeg, parsley and hazelnuts and adjust the seasoning for salt and vinegar.

7. When the roast is ready, spoon as much of the vegetable mixture as possible into the center of the crown roast, spoon some of the fat from the bottom of the roasting pan over the stuffing, and return the meat to the oven. Cook the roast to an internal temperature of 145 degrees, an additional 10 to 15 minutes.

8. Transfer the roast from the pan to a platter and let it rest for 10 minutes before serving. Discard all but 1 to 2 tablespoons of the rendered pork fat from the roasting pan. Place the pan on the stove over medium heat and gently stir the remaining stuffing in the pork drippings. Transfer this to a bowl and keep warm before serving alongside the roast.

Each serving: 670 calories; 62 grams protein; 23 grams carbohydrates; 6 grams fiber; 35 grams fat; 15 grams saturated fat; 167 mg. cholesterol; 1,116 mg. sodium.

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