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Crown Roast of Pork with Vegetable Paella
5 from 2 votes

Crown Roast of Pork with Vegetable Paella

Sunday dinner or holiday celebrations are kicked up another notch with this beautiful crown roast of pork with paella recipe.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Resting Time
20 mins
Total Time
4 hrs 20 mins
Servings: 8 Servings
Calories: 835 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Paella:
  • ¼ teaspoon saffron threads
  • ½ cup water very hot
  • 2 tablespoons olive oil
  • 1 red bell pepper diced
  • 1 onion diced, medium
  • 3 garlic minced, cloves
  • 1 ½ cups arborio rice
  • 3 cups chicken broth
  • 1 ½ cups swiss chard chopped
  • ¾ cup diced tomatoes drained
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ cup peas fresh or frozen
Pork Crown Roast:
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper freshly ground
  • pork crown roast about 6 ¾ pounds, 10 to 12-rib
Romesco Sauce:
  • 2 teaspoons olive oil divided
  • 1 lice white bread
  • 2 tablespoons almonds blanched
  • 2 tablespoons hazelnuts chopped
  • 1 clove garlic
  • ⅔ cup diced tomatoes including some juices, canned
  • 3 red peppers 6 halves, whole, roasted
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried chile flakes
  • ⅓ cup extra-virgin olive oil

Instructions

Vegetable Paella:
    Cup of Yum
  1. Place saffron threads in a medium-sized bowl. Add very hot water. Let stand for 15 minutes.
  2. In a large saucepan set over medium heat, heat olive oil. Add red bell pepper and onion and cook, stirring occasionally, until onions are starting to turn brown.
  3. Add garlic and Arborio rice and cook until rice is glistening, about 1 minute.
  4. Add chicken stock, Swiss chard and tomatoes. Bring to boil. Add saffron and water mixture, smoked paprika and salt.
  5. Reduce heat to medium-low, cover the pot and cook for 15 minutes. Stir in peas, re-cover and cook for additional 5 minutes.
Pork Crown Roast:
  1. Preheat oven to 450 degrees F.
  2. In a small bowl, stir together smoked paprika, kosher salt, pepper and canola oil. Pat the crown roast with paper towel to dry. Place in a lightly oiled roasting pan. Rub the smoked paprika mixture all over the pork.
  3. Scoop approximately 1 cup of the vegetable paella into the top cavity of the crown roast. Cover the paella with a circular piece of oiled foil. Wrap the tips of the crown roast bones in foil.
  4. Roast the pork for 20 minutes. Reduce heat to 325 degrees F. and roast the pork for approximately 1 hour 45 minutes, or until a meat thermometer reads 145 degrees F. when inserted deeply into the roast (make sure you are not measuring the temperature of the rice).
  5. Transfer the pork to a platter and let rest for 20 minutes. While the pork is resting, place the remaining paella into a baking dish, cover with foil and heat in the oven.
Romesco Sauce:
  1. Heat olive oil in a medium saucepan set over medium-high heat.
  2. Add blanched almonds, chopped hazelnuts and bread pieces. Cook, stirring frequently, until bread is lightly toasted and nuts are golden brown.
  3. Transfer nuts and bread to the bowl of a food processor. Pulse until finely chopped.
  4. In the same saucepan set over medium heat, heat olive oil. Add garlic and sauté for 30 seconds. Stir in diced tomatoes and cook until tomatoes start to thicken, 7 to 10 minutes.
  5. Transfer to the food processor, along with roasted red peppers, sherry (or red wine) vinegar, salt and chile flakes. Process until well combined.
  6. With the motor running, slowly pour in the olive oil until the mixture is smooth.
  7. Present the crown roast of pork on a serving platter, surrounded by the vegetable paella. To serve, remove the string and cut between the ribs. Serve with paella and Romesco sauce.

Nutrition Information

Serving 1Serving (⅛ of Recipe) Calories 835kcal (42%) Carbohydrates 39g (13%) Protein 91g (182%) Fat 33g (51%) Saturated Fat 7g (35%) Cholesterol 241mg (80%) Sodium 1668mg (70%) Potassium 1773mg (38%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1275IU (26%) Vitamin C 42.9mg (48%) Calcium 71mg (7%) Iron 5.1mg (28%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 835

% Daily Value*

Serving 1Serving (⅛ of Recipe)
Calories 835kcal 42%
Carbohydrates 39g 13%
Protein 91g 182%
Fat 33g 51%
Saturated Fat 7g 35%
Cholesterol 241mg 80%
Sodium 1668mg 70%
Potassium 1773mg 38%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1275IU 26%
Vitamin C 42.9mg 48%
Calcium 71mg 7%
Iron 5.1mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.