Actor and comedian Mark Critch and K-ROCK morning man Mike Campbell appeared together on an episode of One Chef One Critic to help cook crown roast. We brought them together because they are brothers. We thought it might be interesting to hear them talk about growing up together. Did you know they grew up a stone’s throw from VOCM Radio? Mark is convinced the microwaves from the radio tower affected his brain. (I think he was joking.) There was a lot of kidding back and forth about them not being very interested in one another, but beneath the banter it was obvious these guys have a tremendous respect and love for one another. (They did fight over the wine after the show, though.)
Ingredients
- 3 tbsp (45 ml) butter
- 1 onion, finely chopped
- 1 celery rib, finely chopped
- 1 tbsp (15 ml) dried cranberries
- ½ cup (125 ml) dried apricots, chopped
- 2 tbsp (30 ml) pecans, chopped
- 2 tsp (10 ml) Newfoundland savoury
- 3 cups (750 ml) fine bread crumbs
- ¼ cup (60 ml) chicken stock
- 1 crown roast of pork
- salt and pepper
- butcher’s string
How to Make It
- Melt 2 tbsp (30 ml) butter in frying pan on medium high. Add onion, celery, dried cranberries, apricots, pecans, savoury. Stir and cook until onions are translucent. Remove from stove and add bread crumbs. Mix well. Heat chicken stock and add to pan. Stir well.
- On a cutting board, score or lightly nick crown roast between each bone. Season meat with salt and pepper. Shape loin as a circle and tie with string to hold in place and keep its crown shape. Place in roasting pan and stuff centre of crown with bread mixture. Roast at 350 F (180 C) until – using meat thermometer – internal temperature of meat reaches 150 F (65 C). Thermometer must reach centre of meat, avoiding bones.
