Holiday Crown Pork Roast Recipe

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

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Crown roast makes a regal Christmas dinner. Flavored with rosemary, sage and thyme, it’s elegant and simple, a real blessing during the hectic holidays. —Lisa Speer, Palm Beach, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing

Ingredients

  • 1 tablespoon paprika
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon rubbed sage
  • 1 pork crown roast (12 ribs and about 8 pounds)
  • Apples, fresh rosemary sprigs and dried sage leaves, optional

Directions

Preheat oven to 350°. Mix the first six ingredients; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Roast 2 to 2-1/2 hours or until a thermometer reads at least 145°.
Remove roast from oven; tent with foil. Let stand 15 minutes. Remove foil; carve between ribs to serve. If desired, serve with rosemary sprigs and sage leaves. Yield: 12 servings.
Originally published as Holiday Crown Pork Roast in Taste of Home Christmas Annual Annual 2015, p47

Nutritional Facts

1 rib: 301 calories, 15g fat (6g saturated fat), 95mg cholesterol, 298mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 39g protein.

  • 1 tablespoon paprika
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon rubbed sage
  • 1 pork crown roast (12 ribs and about 8 pounds)
  • Apples, fresh rosemary sprigs and dried sage leaves, optional
  1. Preheat oven to 350°. Mix the first six ingredients; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Roast 2 to 2-1/2 hours or until a thermometer reads at least 145°.
  2. Remove roast from oven; tent with foil. Let stand 15 minutes. Remove foil; carve between ribs to serve. If desired, serve with rosemary sprigs and sage leaves. Yield: 12 servings.
Originally published as Holiday Crown Pork Roast in Taste of Home Christmas Annual Annual 2015, p47

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