Herbed Pork Crown Roast

This Pork Crown Roast 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 to expose them. It doesn't contribute to the taste in any way. It's purely for the presentation.

Ingredients needed for a Crown Pork Roast

For Brining

• Water 
• Kosher Salt - You use a lot of salt in the brining solution.
• Sugar - It adds a sweet flavor and ensures a perfect browning of the meat.
• Garlic Cloves - Smashed with the skins left on.
• Sweet Onions - Quartered with skins left on.
• Bay Leaves
• Fresh Sage, Rosemary and Thyme - A handful of each of these to add depth of flavor.

For Crown Roast of Pork

• Crown Roast of Pork - This is best ordered from the butcher. It will save so much time and hassle. 
• Olive Oil
• Kosher Salt and Freshly Ground Pepper
• Fresh Sage, Rosemary, and Thyme. Chopped and added with salt and pepper to create a flavorful herbed rub.

How to Prep a Pork Crown Roast

• Brine the roast overnight. 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.
• Rinse and pat dry. 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.  The ribs should be pointing up.
• Bring the roast to room temperature. 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.

• Rub the entire crown roast with olive oil. With your hands, rub both the inside and out with a generous amount of olive oil.
• Season with Salt and Pepper. Sprinkle kosher salt and ground black pepper all around making sure to include the cavity as well. 
• Combine the fresh herbs. The final prep is to press chopped sage, rosemary, and thyme into the smeared olive oil inside and out. 
• Stuff with Apple Sausage Stuffing (optional). Homemade Stuffing with Apples and Sausage is not only the perfect side dish to this entrée but you can stuff the roast with it as well. 

How to Cook the Pork Roast?

• Preheat the oven to 325°F and place the roast in the oven rack that is on the bottom third of the oven. Cook it uncovered for 2 to 2 ½ 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. The internal temperature should reach 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.
  • If you choose to stuff it, roast it with the stuffing exposed for the first 30 minutes. Then cover the stuffing with foil for the rest of the cooking time. 
• Let the Crown Roast of Pork rest for 30 minutes. Tent the entire roast and let it rest before cutting. 
• Finish by oven-searing the pork roast. 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. 

How do you cut a Crown Roast?

Place the roast on a plater and hold the tip of one rib bone. Use a carving knife and gently carve down between the bones.

What 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 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.

Is a Crown Roast the same as a Rib Roast?

The rib roast is a simpler version of the crown roast. A rib roast is referred to as a rack of pork but is not formed into a crown. Both come from the rib area of the loin, so it contains a bit more fat which makes them very flavorful.

Pro Tips for a Pork Crown Roast

• Let your butcher do the work of forming the crown. It will save you so much time and energy and they will do it at no cost. Just make sure and give them plenty of time to order and create it. 
• Brining is the key to a juicy and tender finished roast. It's basically like a marinade that adds moisture and flavor to the meat. 
• If the bones start to burn while roasting, you can wrap foil around each of them. I personally like to see a little char on the tips of the bones. It adds additional charm.
• 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 somewhat 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 internal temperature to remove it from the oven should be around 140°F.
• 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. 

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 roast while everyone watches with ooh's and aww's.

More elegant holiday entrées

Herb-Crusted Beef Tenderloin

Leg of Lamb with Tomatoes and Kalamata Olives

Glazed Ham with Brown Sugar and Grainy Mustard

Rack of Lamb with Apricot Mustard Glaze

Fruit Stuffed Pork Loin

Apricot Stuffed Cornish Hens

Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach

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