The Pork Loin

• Pork racks and crown roasts are both cut from the pork loin, one of the so-called "primal" cuts from which retail portions are derived. They come from the forward end of the loin, or rib end, rather than the rear or sirloin half. They consist of a portion of the loin, attached to the back ribs. A pork rack normally has six or eight ribs, and a crown roast is made from two racks.
  
  

The Pork Rack

• A pork rack begins as a rib roast. The ribs are encased in heavily-marbled pork with streaks of fat running through it. For a rack, this portion is cut away in a process called "Frenching." The covering of flesh is stripped away from the ends of the rib bones, all the way back to the loin. The meat between the bones is removed with a knife, and the bones themselves are scraped clean of flesh and membrane. An outer layer of fat is left on the loin to keep it moist in cooking.
  
  

The Crown Roast

• A crown roast is made by pairing up two pork racks. Two racks of the same size are formed into a ring, held together by loops of butcher's twine or stitched together with a large needle. The less-dexterous can achieve the same effect with wooden skewers, though the roast will not be as tightly and evenly shaped. The rib bones are placed on the outside, where their natural curvature creates the desired "crown" effect.
  
  

Serving a Crown Roast

• The ring shape of a crown roast creates a well in the center, which can be filled with stuffing before the roast is cooked. Alternately, the middle of the roast can be filled with colorful cooked vegetables as a garnish. Traditionally, the ends of the bones were decorated with white paper frills, an old-fashioned detail suitable for special occasions. Cut the roast into individual chops once cooked, and serve one or two chops per person.