The Ultimate Pork Crown Roast

Total Time:
5 hr 45 min
Prep:
15 min
Inactive:
3 hr
Cook:
2 hr 30 min

Yield:
12 to14 servings
Level:
Easy

Ingredients
Directions

Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.

Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.

Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with Apple Pecan Stuffing.

Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.5 77
Wonderful. I made one adjustment, and started my temperature at 450 for 30-minutes and then dropped my temperature to 250, and let it do it's thing. Was great! item not reviewed by moderator and published
Loved it! My first try at this presentation and an absolute winner! item not reviewed by moderator and published
This is a keeper for sure. Came out so tender and moist, everybody was as happy as can be. Especially me, since I was cooking it. Didn't do the gravy, but with the drippings there was, it sure would have made a good one. Maybe not exactly a first time pork roast recipe, maybe need a little experience with roasting big pieces of meat, but man…. it's 100% if you feel up to it. Thanks Tyler :) item not reviewed by moderator and published
I made this for NYE celebration - it was fantastic! I also made the Pecan and Apple stuffing and Calvados gravy and all were an absolute hit. The only recommendation I would make is to marinate the roast for a few hours so the herbs permeate the meat. I would also recommend pureeing the vegetables for the gravy earlier in the day in order to have everything all ready and prepared while making the gravy. I will definitely be making this again! item not reviewed by moderator and published
Perfect every year!! I have been making this for 6 years and it is always a thanksgiving request. item not reviewed by moderator and published
Second holiday we have made this. We not only stuff it with corn bread stuffing but we take bourbon and flambé the stuffing at the table it is a great presentation. The children love to see the flambé they think it's grand to see that added touch. Many thanks for such a simple receipe. We also sweat the onion, cerely etc for the stuffing brings out the flavors if you do this extra step. item not reviewed by moderator and published
Wow! I didn't make the gravy, but the pork and stuffing were outstanding. Make sure that you get a roast with at least 12 ribs. I could only get 10, so I didn't have as much room to stuff the cavity. Turned out great, anyway, though. item not reviewed by moderator and published
This dish is fantastic and easy. I do agree with other reviewers that the time is a bit off, I had a 9 lb roast and it took 3 hours stuffed. The stuffing was great, but as others mentioned a bit moist, next time I will use 3/4 cup stock-also I sauteed the onions (2 yellow /apples in sweet butter-I think olive oil would have been a bit strong. I used dried herbs and everything tasted great. Really this recipe is just about perfect-the roast looked and tasted (I did buy my roast at Whole Foods and splashed out a bit more for high quality meat incredible and will be a Christmas Eve tradition from now on. item not reviewed by moderator and published
This dish is impressive, and if you have your butcher do all the trimming and wrapping (like I did, it's super easy...and pretty inexpensive too! I did not do the stuffing, as I heard from other people NOT to stuff the pork because it takes too long to cook. I made Stovetop cornbread stuffing on the side and it was delish. In the future, I think I would double the recipe for the tyme/sage rub...I don't think it was enough...I also think I would do it the night before to really get the flavor in there. Although the meat was super moist and tender and delicious, I didn't really taste the herb medley...though it smelled great while cooking. I made the gravy, which was good and I also made the turnip puree, which was great. item not reviewed by moderator and published
I did not make the stuffing so this is only a review of the roast. It came out just delicious, I was worried the sage would be overpowering but it wasn't. Even my dad, who is a plain food type of guy, thought it was great and tasted like "fine French food" : I made it for Christmas dinner and it was a hit with everyone! The only thing I might do differently next time is just roast the rack flat and not in a crown because it was a little difficult to carve into uniform slices and the herb mixture tasted so good on the outside where it was browned and crispy that I wished it was that way on both sides! item not reviewed by moderator and published

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