Pork Crown Roast Recipe
American · Main course · 150 min total
An impressive centerpiece for holiday feasts, this pork crown roast is succulent and flavorful, with a savory herb crust and juicy meat.
30
min prep
min prep
120
min cook
min cook
12
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 (12-rib) pork crown roast (about 6-7 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup apple cider or chicken broth
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper to make a paste.
- Rub the paste all over the pork crown roast, including between the ribs.
- Place the roast on a rack in a roasting pan, bone ends up. Wrap the bone tips with foil to prevent burning.
- Roast for 1 hour 45 minutes to 2 hours, or until internal temperature reaches 145°F (63°C) in the thickest part of the meat.
- Transfer roast to a cutting board, tent with foil, and let rest for 15-20 minutes.
- Meanwhile, make the gravy: Place roasting pan over medium heat, add apple cider or broth, and deglaze by scraping up browned bits. Whisk in flour, then gradually whisk in chicken broth. Simmer until thickened, about 5 minutes. Season with salt and pepper.
- Remove foil from bone tips. Slice between ribs to serve, with gravy on the side.
Tips
- Ask your butcher to prepare the crown roast for you, as it requires tying and trimming.
- For a festive look, place paper frills on the bone ends before serving.
- Leftover meat can be stored in the refrigerator for up to 3 days.
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