Crown Roast of Pork

When it comes to spectacular recipes to serve at a holiday gathering, a crown roast of pork recipe should be at the top of the list. The beautiful presentation makes it a suitable centerpiece if you’re looking for Christmas mains that aren’t ham, and the pork roast itself is full-flavored, juicy and tender. Though it may seem like a difficult dish to conquer, the prep and cooking are actually a lot easier than you may think.

What is a crown roast of pork?

A crown roast of pork is simply a bone-in pork loin that has been formed into a circle with the bones pointing upward. The pork loin is the muscle that runs along the back of the pig from the shoulders to the hip. A bone-in pork loin (aka pork rib roast or rack of pork) is an incredibly juicy and flavorful cut of pork.

Because a crown roast of pork is not an everyday cut of meat, it usually needs to be special ordered from the butcher. Plan ahead, as it can take a week (or longer) to arrive. To make things a little easier, ask your butcher to french the roast—or expose the bone tips by trimming away the meat and fat. The butcher can usually shape the loin into a crown for you too.

Ingredients for Crown Roast of Pork

• Pork loin crown roast: This crown roast of pork recipe calls for a 6- to 8-pound pork loin roast, which should contain 10 to 12 ribs. A roast of this size should feed at least 10 people.
• Seasoned salt: You can use any type of seasoned salt (including homemade seasoning salt).
• Mushroom dressing: To make this a stuffed crown roast of pork, we finish the roast with a delicious dressing made from butter, mushrooms, celery, cubed day-old bread, salt and pepper. The dressing tastes great on its own and becomes even more savory when infused with pork drippings as it’s cooked with the roast.
• Apricot preserves: A glaze of apricot preserves gives the pork roast the right amount of sweetness to counter the salty meat.
• Fresh cranberries: For added holiday flair, a string of whole cranberries can be used to decorate the roast before serving.

Directions

Step 1: Prep and roast the pork

Preheat the oven to 350°F. Place the roast, rib ends up, in a shallow roasting pan and sprinkle with seasoned salt. Cover the rib ends with foil. Bake, uncovered, for 1 hour and 15 minutes.

Editor’s Tip: Covering the rib ends with foil prevents the bones from browning while the pork roasts. This is purely an aesthetic choice; you can skip the foil covers if you prefer.

Step 2: Make the mushroom dressing

While the pork cooks, melt the butter over medium-high heat. Add the mushrooms and celery, and saute until tender. Stir in the bread cubes, salt and pepper.

Editor’s Tip: If you prefer dressing with a firmer texture, continue cooking until the bread is lightly toasted.

Step 3: Dress and glaze the roast

Spoon the dressing around the roast. Brush the sides of the roast with the preserves. Bake until a thermometer inserted into the meat between the ribs reads 145°, 45 to 60 minutes.

Editor’s Tip: The easiest way to ensure your meat has reached the proper internal temperature is to use a meat thermometer. Probe thermometers are the best meat thermometers for roasts, as they allow you to monitor the meat’s temperature without opening the oven door.

Step 4: Let the roast rest

Remove the foil and let the meat stand for 10 minutes before slicing.

Editor’s Tip: Letting the meat rest allows the juices to redistribute, ensuring the meat is evenly moist and tender when carved.

Step 5: Garnish with cranberries and serve

Transfer the roast to a serving platter. If desired, thread cranberries on a 20-inch string or thread. Loop the cranberry string in and out of the rib ends. Slice between the ribs to serve.

Recipe Variations

• Add savory seasonings: Amp up the seasonings by rubbing the roast with a paste made with fresh herbs (like rosemary, sage and thyme), olive oil and Dijon mustard. If you’re not sure how to put it together, try making the herb paste from our herb-crusted prime rib recipe.
• Switch up the stuffing: If mushrooms aren’t your thing, you can easily change the flavor profile of this stuffed crown roast of pork by swapping in your favorite stuffing recipe. For a sweeter take, try our apple stuffing. Or, go all-in on pork and try our contest-winning skillet sausage stuffing recipe.
• Skip the crown: For a less fussy (but no less delicious) pork rib roast, skip the crown. Simply roast the rack of pork in a roasting pan as we do with this herb-crusted pork loin recipe.

How to Store Crown Roast of Pork

Leftover roast crown of pork recipes can be stored in the refrigerator or the freezer. To maintain food safety, refrigerate or freeze the leftovers within two hours of cooking.

How long does a crown roast of pork last?

When stored in an airtight container, stuffed crown roast of pork will last up to four days in the refrigerator. For more extended storage, crown roast of pork can be frozen for up to three months. Slice the roast and store the portions in the freezer in freezer-safe containers. To use, thaw the pork in the refrigerator overnight.

How do you reheat a crown roast of pork?

To reheat a crown roast of pork recipe, place the pork on a rimmed baking sheet and cover it with foil. Reheat in a 375° oven until the internal temperature reaches 165°.

Crown Roast of Pork Tips

To what temperature do you cook a crown roast of pork?

Roast crown of pork recipes should be cooked to a safe internal temperature of 145°. Note that even after reaching 145° the pork may still be pink inside, but it is safe to eat.

How do you cut a crown roast?

Use a sharp chef’s knife to slice the crown roast between the bones, separating the pork loin into bone-in pork chops. For the most oohs and aahs, carve the crown roast at the table. If doing so makes you nervous, be sure to at least present the crown to your guests before returning to the kitchen to carve the roast.

What can you serve with a crown roast of pork recipe?

All your favorite pork sides make great accompaniments to roast crown of pork recipes. For veggie sides, think mashed potatoes, fresh green beans and garlic, or roasted asparagus. If you’re looking for sides that touch on the sweeter side, try glazed carrot recipes or sauteed apples. And you can’t go wrong with any of our top green salads and a basket of fresh-baked buttery dinner rolls.