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

Crown Roast of Pork Recipe

Publisher Photo
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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