Best Crown Roast of Pork Recipe for Christmas

A beautifully decorated crown roast of pork with a rich brown glaze, surrounded by roasted vegetables, perfect for Christmas dinner ideas and Thanksgiving dinner.
Prep Time 30 mins
Cook Time 150 mins
Total Time 3 hrs
Cooking Method:
Cuisine: , ,
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 450
Description

In this crown roast of pork recipe, we cook the pork roast with the advanced reverse-sear technique for a tender, moist interior and an ultra-crisp exterior, then finish it with perfectly glazed ribs and a classic savory stuffing.

Ingredients
    For the Crown Pork Roast
  • 1 whole (8 to 10 pounds) crown pork roast (16 to 18 ribs), frenched and tied
  • 2 teaspoons of kosher salt
  • 2 teaspoons of freshly ground black pepper
    • For the Herb & Garlic Rub
  • 4 tablespoons of extra virgin olive oil
  • 6 cloves of garlic, finely minced
  • 2 tablespoons of fresh rosemary, finely chopped
  • 2 tablespoons of fresh sage, finely chopped
  • 2 tablespoons of fresh thyme leaves, finely chopped
  • 2 tablespoons of Dijon mustard
  • 1 teaspoon of fennel seeds, crushed
    • For the Stuffing
  • 1½ pounds of bulk sweet Italian sausage
  • 1 tablespoon of butter, divided
  • 1 cup of finely chopped yellow onion
  • 1 cup of finely chopped celery and carrots
  • 3 medium tart apples (e.g., Granny Smith), peeled, cored, and diced
  • 8 cups of dry bread cubes (or cornbread cubes)
  • 1/2 cup of dried cranberries or currants
  • 1/2 cup of pecans, toasted and chopped
  • 1 cup of chicken stock (or enough to moisten)
  • 1 teaspoon of ground sage
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of allspice
    • For the Whiskey Apple Glaze
  • 2 cups of chicken or pork stock/broth
  • 1/2 cup of apple cider or apple juice
  • 1/2 cup of whiskey (Bourbon or Rye)
  • 1/4 cup of honey or maple syrup
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of unsalted butter
  • 1 teaspoon of ginger paste or ground ginger
How to Cook Pork Roast (Step-By-Step Instructions)
  1. 1
    Season the Pork Roast
    • Pat the pork roast completely dry with paper towels.
    • In a small bowl, mix olive oil, minced garlic, rosemary, sage, thyme, Dijon mustard, crushed fennel seed, salt, and pepper to form a paste.
    • Rub this seasoning paste generously over the entire roast, including inside the cavity and between the ribs.
    • Cover the frenched bone tips with small pieces of aluminum foil to prevent them from burning during roasting.
    • Let the seasoned roast rest at room temperature for 60 to 90 minutes.
  2. 2
    Prepare the Stuffing
    • Always cook the stuffing fully before placing it inside the crown roast to ensure food safety and even cooking.
    • In a large skillet, melt butter and cook the Italian sausage, breaking it apart, until browned.
    • Drain and set aside.
    • Using the same skillet, sauté chopped onions, celery, and carrots until tender for about 15 minutes.
    • Add diced apples and cook until they soften slightly for about 10 minutes.
    • Stir in fresh herbs and spices, such as sage, thyme, and allspice.
    • In a large mixing bowl, combine dried bread cubes, sausage, sautéed vegetables and apples, cranberries, and toasted pecans.
    • Moisten the mixture with chicken stock until it is soft but not soggy.
    • Season with salt and pepper.
    • The stuffing can be kept warm or baked separately, then added to the crown cavity just before the final sear.
  3. 3
    Low and Slow Roast (Reverse Sear Phase 1)
    • Preheat the oven to 250°F (120°C).
    • Place the crown pork roast on a wire rack set inside a shallow roasting pan.
    • The rack helps air circulate for even cooking and crisping on the bottom.
    • Insert a meat thermometer into the thickest part of the roast, making sure the probe does not touch bone.
    • Roast the pork low and slow until the internal temperature reaches 140°F (60°C).
    • For an 8 to 10-pound roast, this phase usually takes about 2 hours.
  4. 4
    Rest the Pork Roast
    • Once the roast reaches an internal temperature of 140°F (60°C), take it out of the oven right away.
    • Tent the roast loosely with foil and let it rest for 15 to 45 minutes.
    • This rest is essential for allowing the juices to redistribute through the meat.
    • While the roast rests, increase the oven temperature to a high 500°F (260°C).
  5. 5
    Glaze and Final Sear (Phase 2)
    • While the oven heats to 500°F (260°C), prepare the glaze.
    • In a medium saucepan, combine stock, cider, whiskey, honey, Dijon mustard, Worcestershire sauce, and ginger.
    • Bring the mixture to a boil, then reduce to low and simmer until it reduces by about one-third, around 15 minutes.
    • Remove from heat and whisk in 1 tablespoon unsalted butter for shine and richness.
    • Once the oven is ready, take off the foil caps from the bones.
    • If using stuffing, carefully spoon the hot, pre-cooked stuffing into the crown cavity.
    • Brush the roast generously with the glaze, making sure to coat the ribs and stuffing surface.
    • Return the roast to the oven for 8 to 10 minutes, basting once halfway through.
    • This final high-heat blast caramelizes the glaze, crisps the exterior, and locks in the beautiful golden finish.
  6. 6
    Rest and Serve
    • Remove the roast once the surface is golden brown and beautifully caramelized.
    • The final internal temperature should reach 145°F (63°C) after the sear.
    • Tent the roast loosely with foil and allow it to rest for another 15 minutes.
    • This step is non-negotiable, as it lets the juices redistribute evenly for maximum tenderness.
  7. 7
    ServeJuicy pork roast recipe with crispy golden crust and savory herbs, perfect for Christmas dinner ideas and Thanksgiving dinner.
    • Carefully snip and remove the butcher’s twine.
    • Replace the foil caps with decorative paper frills or sprigs of rosemary for a festive presentation.
    • Carve the crown roast of pork by slicing straight down between the ribs.
    • Drizzle any remaining warm glaze over the carved slices just before serving for added shine and flavor.

Nutrition Facts

Servings 16

Serving Size Approximately 2 ribs (about 4 oz)

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 27g42%
Saturated Fat 9g45%
Cholesterol 100mg34%
Sodium 490mg21%
Potassium 650mg19%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Sugars 8g
Protein 40g80%
Vitamin A 100 IU
Vitamin C 2 mg
Calcium 35 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Ask your butcher to prepare the roast frenched and securely tied, with 16 to 18 ribs, so it holds its crown shape during cooking.
  • Let the seasoned roast sit at room temperature for about 90 minutes before cooking.
  • Cap the frenched bone tips with aluminum foil before roasting to prevent burning.
  • Insert the thermometer into the thickest part of the loin, ensuring it does not touch bone to avoid false high readings.
  • Never cook raw stuffing inside the crown; bake it separately or add it only in the last 10 minutes of the sear.
  • A 15-minute rest after cooking is essential, allowing the juices to redistribute for maximum tenderness.
Read it online: https://tinakitchen.com/recipe/crown-roast-of-pork/

We hope you enjoy making this recipe.

Happy cooking!