Holiday Menu: Crown Roast of Pork

Holiday Menu: Crown Roast of Pork

This holiday dinner menu, inspired by rustic Italian cuisine, is all about bold flavors, fresh herbs and simple preparation. Centered around a beautiful, garlic-herb crusted crown roast of pork, sides include Italian sausage and herb stuffing, potato casserole layered with Fontina cheese, oven-braised zucchini in olive oil and orange-rosemary biscotti and espresso for dessert.

For those of you that prefer a boneless pork roast or are entertaining a smaller crowd, we used the same delicious garlic and herb rub on a boneless pork sirloin roast. Get the recipe here.

appetizer

Stuffed Mushrooms Italian-Style

Stuffed mushrooms are a perfect appetizer for entertaining and this recipe, flavored with Genoa salami and a bit of crushed red pepper complements the bold flavors of the following courses nicely.
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main course

Main Course: Garlic-Herb Crusted Crown Roast of Pork

This crown roast of pork is flavored with a rub made with olive oil, garlic and fresh herbs. Tender, juicy and full of flavor, this cut of pork makes a beautiful presentation for a holiday meal.
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side dishes

Italian Sausage and Herb Stuffing

This recipe is actually a savory bread pudding that captures all the flavors of a classic green bean casserole using all fresh ingredients. It's a great choice to serve in place of bread stuffing.
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Scalloped Potatoes with Fontina, Onions and Sage

This dish is a variation on classic scalloped potatoes that adds some thinly sliced sautéed onion, fresh sage and grated Fontina cheese between the layers of potatoes.
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Oven-Braised Zucchini in Olive Oil

A simple combination of zucchini, sun-dried tomatoes, garlic and onion is oven-braised in extra-virgin olive oil to make an easy, richly flavored side dish.
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dessert

Orange Rosemary Biscotti

This is a delicious biscotti recipe, flavored with toasted pine nuts, rosemary, fresh orange zest and orange liqueur ~ great served with coffee or espresso.
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menu notes

The side dish recipes in this holiday menu are part of our standard recipe collection and generally yield between 4 and 6 servings. Quantities may need to be doubled (or in some cases tripled) in order to yield enough servings for a larger crowd.

comments & replies

This looks absolutely amazing. I am not a big pork eater, but I could see myself eating this meal. Yum.