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Keto Kurobuta Pork Crown Roast

By: Liz Williams

The Kurobuta crown roast dazzles with frenched bone-in chops tied into free-standing masterpiece. Liz Williams, author of  The One Pot Ketogenic Diet Cookbook, combines our rich Kurobuta pork with a savory white wine cream sauce to add flair and flavor.

This is a Keto friendly center-of-the-plate dish that brightens a special occasion, but is easy enough to make any day of the week. Liz's recipe works equally well on the grill, in a smoker, or in the oven.

Follow Liz on Instagram: @thefittrainerswife

Ingredients

Herb Rub

  • 6 cloves garlic
  • ¼ cup fresh sage
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh rosemary, chopped
  • ¼ cup olive oil
  • 1 tablespoon sea salt

Crown Roast

Keto Mushroom Sauce

  • 4 cups mushrooms, sliced
  • 4 cloves garlic, minced
  • 4 tablespoons butter
  • 2 tablespoons rosemary, minced
  • 1 cup dry white wine
  • 2 cups heavy cream or half and half
  • Salt & pepper

Herb Rub

The night before in a food processor, add garlic, herbs and salt. Begin to pulse and add in olive oil slowly to create a paste. Generously cover the crown roast with the herb mixture and place in the refrigerator overnight.

Crown Roast

Preheat your grill or oven to 450° F.
Place the crown roast in a roasting pan with the rib side down. The fat and juices from the roast will run down on the ribs and keep them from charring. Roast for 20 minutes at 450°F degrees then turn your oven or grill down to 250°F  
Continue to cook until the roast reaches an internal temp of 140°F. This will take about 2 hours. While your roast is cooking, prepare the mushroom sauce.
When the internal temp of the crown roast, measured at the thickest part of a chop, reaches 140°F remove from the oven or grill. Allow the roast to rest 10 minutes. Cut the twine around the crown roast and slice between the ribs to cut individual pork chops. Serve with mushroom sauce.

Keto Mushroom Sauce

While your roast is cooking, prepare the mushroom sauce. In a large skillet over medium high heat, add butter, mushrooms and garlic. Saute for 5-7 minutes.
Add rosemary, parsley, and white wine to the mushrooms and let simmer over medium heat until the wine has reduced.
Add the cream and simmer on low for 4-6 minutes or until sauce thickens.
When the roast is out of the oven or off the grill, add any drippings from the roasting pan to the mushroom sauce. Season to taste with salt and pepper.