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Crown Roast of Pork Recipe
Crown Roast of Pork Recipe photo by Taste of Home

Crown Roast of Pork Recipe

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My favorite entree for Christmas and other special occasions, a crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family. (Call ahead to order a crown roast from your butcher or meat department.)
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES: 14 servings

Ingredients

  • 1 tablespoon dried parsley flakes
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pork crown roast (14 ribs and about 8 pounds)
  • Foil or paper frills for rib ends

Nutritional Facts

1 serving (1 slice) equals 233 calories, 12 g fat (4 g saturated fat), 71 mg cholesterol, 216 mg sodium, trace carbohydrate, trace fiber, 29 g protein.

Directions

  1. In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 160°.
  2. Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil pieces. Garnish rib ends with foil or paper frills. Cut between ribs to serve. Yield: 14 servings.
Originally published as Crown Roast of Pork in Taste of Home December/January 2007, p34

Nutritional Facts

1 serving (1 slice) equals 233 calories, 12 g fat (4 g saturated fat), 71 mg cholesterol, 216 mg sodium, trace carbohydrate, trace fiber, 29 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Crown Roast of Pork

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
Reviewed Dec. 6, 2009

"Made this for my family for Christmas when I was just figuring out how to cook. Super easy, looks beautiful, and tastes fantastic. Made me look and feel like I knew what I was doing! :)"

MY REVIEW
Reviewed Dec. 21, 2007

"I read a recipe that called for a bulb of galic in the center to be finished off in the oven in a container becasue it would take longer than the crown prok roasting and also had other vegetables and a glaze like in the video but not with fruit. This must be "the" holiday entree this year. I saw them on sale two weeks ago and never remember seeing one featured in a grocery store sale page of meats ever before."

MY REVIEW
Reviewed Dec. 19, 2007

"In my newspaper today, the Los Angeles Times, there is a very similar recipe. It has roasted root vegetables in the center (carrots, parsnips, etc). I bet the additional flvors really make that roast something special. It just called for the veggies to be added in the center and roasted with the meat."

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