The Ultimate Pork Crown Roast

Total Time:
5 hr 45 min
15 min
3 hr
2 hr 30 min

12 to14 servings


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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    75 Reviews
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    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 :)
    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!
    Perfect every year!! I have been making this for 6 years and it is always a thanksgiving request.
    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.
    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.
    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.
    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.
    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!
    This is a simple and delicious recipe - so impressive when it comes out of the oven! The butcher took care of the twine, and frenching the bones, etc. so I did not have any fat/extra to put on the bottom for extra flavor. I lined the bottom of the roasting pan foil and a few pieces of bacon. YUM! 
    I added double the garlic - and also did not include pecans in the stuffing (my children both have nut allergies.  
    This recipe is a keeper - and the gravy is absolutely scrumptious! Thanks Tyler!
    Every thing sounds delicious except there is no recipe for the gravy. Can someone come up with it before Sunday?
    I made it for Christmas dinner and it was a great hit. Pork was delicious and moist. Apple pecan dressing had great texture and flavor. Was unable to buy Calvados so substituted 3/4 cup of a local apple wine and 1/4 cup of Honey brandy and it was amazing. Even the kids - who don't like any of those vegetables - loved it. Will definitely make this again.
    My roast was half the size the recipe called for but I was able to adjust. I had a time tying it but I won out in the end. The roast had an amazing flavor and even though it was small it looked great. I loved the rub and would use it on other types of meat as well. I think next time I'll just cook it like a lamb rack on it's side.
    I didn't do the stuffing, but we did enjoy the tender and flavorful pork roast.
    I prepared this Roast with the stuffing and my family absolutely loved it. In fact, they have requested I prepare for Christmas Dinner. I cook for 16-18 family members and I found along with Yorkshire Pudding and a salad we had a delicious meal. Thank you Tyler!  
    Be prepared. A lot of work but delicious. Not for the amateur chef. Pass on the gravy.
    I did this roast for Easter Dinner and it turned out fabulous.

    I used my own cornbread stuffing instead of this one.

    Cooking time was spot on for me.

    I did use a rack in the bottom of my roasting pan so I just put a piece of foil over the rack in the center of the crown to keep the stuffing from falling through the rack. Worked great.

    I made this on Christmas Eve and spent several hours preparing it with my sister helping. We followed the recipe to a "T" and it was a disaster! The roast was not cooked and we had to put it back in the oven for at least an hour and the stuffing was barely edible. (of course I covered the stuffing so it would not burn) Also, the pork had no taste even when it was finally cooked. I would be very fearful of making another Tyler recipe on a holiday!!
    Took way longer to get done (oven thermometer said oven temp was correct). I ended up raising the oven temp and gave up at 140 degrees. Tasted great and was quite moist. Would definitely make again, but with temp/time adjustments.
    I made this for New Year's Day lunch and it was excellent. Since I live in Nairobi Kenya (East Africa) we can't always get all the ingredients listed, so I used pineapple instead of apples and macadamia nuts instead of pecans for the stuffing. Turned out great.
    I used this recipe as the first meal of 2011, and I must say that I was very impressed with the results. My family loved it, so I will try this one again in the future. Dynamite! Tyler rocks once again!
    Have had this for 2 Christmas now - it is our new family tradition! Tyler's Ultimate (although somewhat cocky) has the most delish recipes!
    I just cooked this tonight and it was great! Even though I think my butcher didn't cut enough meat off the bone, so some of the inside parts didn't cook, it was still amazing. Now I have left overs for the next month or two. Tyler rules.
    This is a great recipe. I altered mine with beef and used Italian seasoning mix and prepackaged stuffing. The way it tasted you would have never known I took a couple short cuts.
    Hi Tyler,
    Just as promised, this was a hit! A very easy recipe to follow, it took about 15 minutes to prep and 2 1/2 hours to cook @ 375 degrees for a 12 bone roast.

    The outside was browned, the meat was very moist and it had a delicious Fall Flavor.

    Don't forget the extra pork cuttings into the roast pan. The more that you put in the greater the degree of flavor in the gravy.

    My wife and I invited some dear friends and a guest from Germany over for a "Roast", and they were blown away when I unveiled it. They had no idea we were making a Crown Roast in August.

    Hi Tyler, feel like I know you....the pork grown roast, stuffing and gravy were great...although it did take longer to bake...had a wonderful tossed salad, dinner rolls,wine, birthday cake and coffee...
    It was my Mothers 87th. birthday...had 14 for dinner and it was wonderful
    Jan Morrison
    Roast was spectacular, stuffing was disappointing however and grateful that I doubled the recipe and cooked the extra outside the roast as the stuffing within the roast was not entirely done (think of stuffing inside a turkey, that consistency) and followed the recipe to the letter.

    Further, believe that a 30 minute resting period is excessive (for Prime Rib no) but not for pork which when plated was luke warm, at best. Also might suggest salt and peppering the roast before marinading it, the recipe only says to salt and pepper the marinade. Other than that, was good, will definitely do another stuffing or dressing next time, and use Apple sauce instead of apple pecan dressing.

    I've promised to save this recipe and repeat! It was a great Easter / Birthday Dinner, that everyone enjoyed. I wasn't thrilled with the stuffing, not a lot of flavor, so I will change that next time. I also used Tyler's cider gravy, it had better reviews than the one he made with this one.

    But the roast was tastee, and beautiful!
    Hey everyone! I am planning on making this for Easter dinner. I am very excited but the gravy recipe itsn't showing up on my screen. Ive tried on three different computers and still nothing. Can anyone post up the link to the gravy recipe please please.

    His 10lb roast cooked avg 15 mins per lb which 150 mins = 2.5 hours
    So if you had a 15 lb roast or 225 mins would be 3 3/4 hours...
    come on people put the brain in gear before the fingers start typing..
    Mine came out great and I can say all of the guys here at the firehouse
    ate well that night. We did do the garlic mashed potatos instead of the turnips
    I made this for a dinner party and it sure was a hit. I followed the directions and they were spot on. I even had some stuffing left over and I put it in a cassserole dish. When I removed the roast from the pan, I used a bit of the drippings on the top and then baked it. It browned up beautifully, and I mixed it with the stuffing in the roast. The crispy separate stuffing really made a difference. I also used apple cider instead of Calvados. I would make it again in a minute.
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