This Herbed Crown Roast of Pork is a magnificent centerpiece for any holiday table. Brining overnight provides this meat with both a tender and moist finish. An herb and spice rub is the secret that delivers a flavorful dish and will certainly have your guests asking for seconds. As an added treat, this entrée is dressed with Homemade Stuffing with Apples and Sausage that is sure to satisfy.
What is Crown Roast of Pork?
This impressive beauty is simply two rib racks of pork loin chops that form a circle and are tied together with kitchen twine. The roast needs to be ordered ahead of time from your butcher. When you order, ask him to arrange it into the crown and French it as well. To “French” a crown roast simply means to remove the meat between the ribs as to expose them. It doesn’t contribute to the taste in any way. It’s purely for the presentation.
How many people will a Crown Roast of Pork feed?
It depends on how many ribs are in the roast. A typical 8-9 pound roast which is what I have here in this recipe, will have anywhere from 12-18 ribs. You can usually count on one rib feeding one person, two if they’re really hungry,
Why Should the Crown Roast of Pork be brined?
Brining is the key to a juicy and tender finished roast. It’s basically like a marinade that adds moisture and flavor into the meat. The brine consists of a gallon of water and includes salt (a lot of it), sugar, garlic cloves, quartered onions with the skins still on, bay leaves, and a handful each of fresh sage, rosemary, and thyme.
I used a deep 16-quart stainless steel stock pot which was the perfect size. The only issue is making room in your refrigerator for it to sit overnight. Give it a good 12-24 hours brining time to let all that flavor and moisture permeate the roast.
Should the roast come to room temperature after brining?
Yes. Once you remove the pork from the stockpot, make sure and rinse it a couple of times and pat it dry with paper towels both inside and out. Set it upright in a shallow roasting pan with the ribs pointing up. Let the Crown Roast of Pork come to room temperature by sitting out on the countertop for about one hour. Taking the chill off ensures a more evenly cooked roast.
Combine Fresh Herbs and Spices
With your hands, rub the Crown Roast of Pork with olive oil on both inside and out. Sprinkle kosher salt and ground black pepper all around making sure to include the cavity. The final prep is to press chopped sage, rosemary, and thyme into the smeared olive oil, again inside and out.
Homemade Stuffing with Apples and Sausage
Homemade Stuffing with Apples and Sausage is the perfect side dish to this entrée. You can stuff the roast or merely serve it as a side dish.
If you choose to stuff the roast, there’s no need to fill down into the center. You’ll notice that the cavity doesn’t open up all the way down. It is the meaty portion of the pork loin chops. Fill the top part of the center loosely with the Apple Sausage Stuffing. There is plenty of extra stuffing in this stuffing recipe to bake in a buttered casserole and serve alongside the Crown Roast.
How to roast the Pork?
Preheat the oven to 325°F and place the roast in the oven rack that is on the bottom third of the oven. Roast it with the stuffing exposed for about 30 minutes. Then cover the stuffing with foil for the rest of the cooking time. If the bones start to burn, you can wrap foil around each of them. I do like to see a little char on the tips of the bones though.
Continuing cooking for another 1 1/2 – 2 hours. The length of cooking time depends on your oven and the size of your roast. The best test is to always use an instant-read thermometer. For this Crown Roast of Pork, I pulled it out when the internal temperature reached 140°F. The temperature of the meat will continue to rise by about 5-10°. You’re looking for a finished temperature of 145° F. When using the thermometer, make sure and stick the probe into the thickest part of the roast which is in the center. Avoid sticking it near the bones on the outside of the roast.
There is an old misconception that pork should never be pink. That’s no longer accurate. Pork can turn quickly into a dry and tough piece of meat if it is overcooked. A little bit of pink actually delivers a moist, tender roast.
Should the Crown Roast of Pork Rest?
Absolutely. The reasoning behind “resting” is to permit the juices to be reabsorbed into the meat fibers leaving a juicy and flavorful finished roast. If you immediately cut into it, all of those lovely juices will run out onto the serving plate. So before you cut, tent it with foil and let it sit for 30 minutes.
In the meantime, butter a casserole dish and spoon in the leftover stuffing. Heat the oven to 350°F and cook the Apple Sausage Stuffing. See this link for the recipe and instructions.
At the end of the resting time, heat the oven to 500°F. Remove any foil and place the roast in the oven for about ten minutes for a finishing sear. This will produce a nicely browned and crispy outside.
Crown Roast of Pork is not only an intensely flavorful entrée and a gorgeous presentation but also it creates an “event” for your family and friends. Remove the roast from the pan and place it on your serving dish. While at the table, carve this beautiful crown while everyone watches with ooh’s and aww’s.
Use a carving knife, hold the tip of one rib bone and gently carve down between bones. It provides a memorable occasion for everyone. It’s almost too pretty to cut, but oh you will and you’ll be glad you did.
What are some ideas to serve with the Crown Roast of Pork?
More than likely you will be serving this beautiful roast at a holiday dinner or some sort of a special occasion. Some of my favorite side dishes that complement this entrée are the following:
Hasselback Potato Ring. This buttery-cheesy potato recipe ring is full of herbs, onions, and garlic and it’s brimming with flavor.
Sautéed Brussel Sprouts with Dates and Blue Cheese. A sophisticated side dish for your holiday table.
Roasted Green Beans with Sun-Dried Tomatoes and Kalamata Olives. An “elegant” side dish to any holiday menu. These are roasted to perfect tenderness and are full of flavors and textures.
Prosciutto Wrapped Asparagus Bundles. This is a super easy, make-ahead dish to go alongside any holiday entrée, especially this crown roast.
Candied Carrots with Orange-Maple Glaze. These carrots are bathed in a syrup made from fresh orange juice, pure maple syrup, and bacon grease all the while roasting to a supple tenderness.
If you are looking for more elegant holiday entrées, you will want to check these out:
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Herbed Crown Roast of Pork
Homemade Stuffing Recipe with Apples and SausageThis is a gorgeous alternative to your traditional Thanksgiving turkey or Christmas menu. It’s the perfect centerpiece for your table and is juicy and tender. Truly impressive.
- Prep Time: 20 minutes not including brining
- Cook Time: 2 1/2 hours not including resting
- Total Time: 3 hours
- Yield: 12 servings of Roast 1x
- Category: Pork
- Method: Roasting
- Cuisine: American
- 1 gallon Water
- 1 1/2 cups Kosher Salt
- 1/2 cup Sugar
- 10 large Cloves of Garlic, smashed with skins on
- 2 large Sweet Onions, quartered with skins on
- 5 Bay Leaves
- Handful each of Fresh Sage, Rosemary, and Thyme
Crown Roast of Pork
- 10 lb Crown Roast of Pork (ordered from the butcher)
- 2 tablespoons of Olive Oil
- 2 teaspoons Kosher Salt and 2 teaspoons Freshly Ground Pepper
- 2 tablespoons each of Fresh Sage, Rosemary, and Thyme, chopped
- Place an 8-9 pound crown roast of pork in a large 16-quart stockpot. Add 1 gallon of water, 1 1/2 cups Kosher salt, 1/2 cup sugar, 10 large cloves of garlic, 2 large quartered onions, 5 bay leaves, and a handful each of fresh sage, rosemary, and thyme. Swirl the water around until the salt and sugar have dissolved.
- Cover and place in refrigerator and let sit for 12 hours or overnight.
- Preheat the oven temperature to 325° F.
- Remove the roast from the brine and rinse a couple of times. Dry the roast with paper towels.
- Rub 2 tablespoons of olive oil both in the cavity and on the outside of the roast.
- Rub 2 teaspoons each of salt and pepper and 2 tablespoons each of fresh chopped sage, rosemary, and thyme on the inside and out.
- Fill the top portion of the cavity of the roast with Homemade Stuffing with Apples and Sausage (optional).
- Place the roast in a shallow roasting pan in the bottom third of your oven.
- Cook for 2 to 2 1/2 hours or until the internal temperature reaches 140° F with an instant-read thermometer. If the bones begin to brown too much, cover the top of them with small squares of foil.
- Remove the roast from the oven and tent with foil. Let sit for 30-40 minutes. The internal temperature will continue to rise about 5-10°F. The finished temperature should be 145-150°F.
- Increase the oven temperature to 500° F.
- Once the roast has rested, remove the foil and place it back in the oven. Cook for an additional 10 minutes to get the roast nicely browned and crisp.
- Remove and let sit another 10 minutes before serving.
- A typical 8-9 pound roast, what I have here in this recipe, will have anywhere from 12-18 ribs. You can usually count on one rib feeding one person, two if they’re really hungry,
- Brining is the key to a juicy and tender finished roast. It’s basically like a marinade that adds moisture and flavor into the meat.
- After brining, let the Crown Roast of Pork come to room temperature by sitting out on the countertop for about one hour. Taking the chill off ensures a more evenly cooked roast.
- Remove the roast when the internal temperature reaches 140°F. The temperature will continue to rise by about 5-10°. You’re looking for a finished temperature of 145° F.
- When using the thermometer, make sure and stick the probe into the thickest part of the roast which is in the center. Avoid sticking it near the bones on the outside of the roast.
- There is an old misconception that pork should never be pink. That’s no longer accurate. Pork can turn quickly into a dry and tough piece of meat if it is overcooked. A little bit of pink actually delivers a moist, tender roast.
- The reasoning behind “resting” is to permit the juices to be reabsorbed into the meat fibers leaving a juicy and flavorful finished roast. If you immediately cut into it, all of those juices will run out onto the serving plate.
- Serving Size: 1 Pork Loin Rib
- Calories: 707
- Sugar: 2 g
- Sodium: 838 mg
- Fat: 51 g
- Saturated Fat: 17 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 57 g
- Cholesterol: 0 mg
Keywords: Crown Roast of Pork, Crown Roast, How to Make a Pork Crown Roast, Pork Crown Roast