Classic Pork Crown Roast Recipe

This Classic Pork Crown Roast Recipe is a majestic and succulent recipe, which features a tender bone-in pork loin and caramelized roasted apples. It’s the ultimate holiday centerpiece, ready in about 3 hours and 30 minutes (plus marinating time).

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Classic Pork Crown Roast Recipe Ingredients

The Meat:

• One 16- to 18-bone crown roast of pork (about 10 pounds)
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil

The Spice Rub:

• 2 teaspoons fennel seeds
• 1 teaspoon whole allspice
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon juniper berries
• 1 small bay leaf

The Sides and Glaze:

• 1/2 cup granulated sugar
• 1 tablespoon chopped fresh sage
• 1 teaspoon fresh thyme leaves, chopped
• 6 Granny Smith apples, peeled, cored, and cut into 8 wedges each
• 2 large red onions, peeled and cut into 8 wedges each
• 1 stick (8 tablespoons) unsalted butter, melted (divided)
• 1 cup dry white wine
• 2 cups apple cider

How To Make Classic Pork Crown Roast Recipe

1. Toast and grind the spices: Put the fennel seeds, allspice, peppercorns, and juniper berries in a small skillet over medium heat. Cook for about 5 minutes until the fennel turns lightly golden and fragrant. Transfer these toasted spices to a blender. Add the bay leaf and blend until coarsely ground.
2. Make the rub: Add the olive oil and 1 tablespoon of salt to the spices in the blender. Process for about 1 minute until a coarse paste forms.
3. Season and marinate: Place the pork on a rimmed baking sheet. Sprinkle it all over with 1 tablespoon of salt and several grinds of pepper. Spread the spice paste over the entire roast, ensuring you get it into all the nooks and crannies. Cover with plastic wrap and refrigerate for at least 8 hours (up to 24 hours).
4. Roast the pork: When ready to cook, preheat the oven to 450 degrees F. Place the pork on a rack set inside a large roasting pan. Roast for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook for about 1 1/2 hours, or until an instant-read thermometer registers 135 degrees F.
5. Prepare the apples and onions: While the pork cooks, toss the apples and onions in a large bowl with the sugar, sage, thyme, and 6 tablespoons of the melted butter. Heat a large skillet over high heat. Cook the apple mixture in batches for 2-3 minutes, stirring occasionally, until dark golden but still firm. Transfer to a baking sheet to cool.
6. Make the cider glaze: Return the skillet to high heat. Add the white wine and cook for about 4 minutes until syrupy and reduced to 2 tablespoons. Add the apple cider and cook for about 8 minutes until thickened and glossy (you should have about 1/3 cup). Swirl in the remaining 2 tablespoons of butter and set aside.
7. Glaze and finish: Once the pork reaches 135 degrees F, increase the oven temperature back to 450 degrees F. Brush the pork all over with half the glaze. Roast for 5 minutes. Brush with the remaining glaze and roast for another 5 minutes, or until the internal temperature reaches 145 degrees F.
8. Rest and serve: Transfer the roast to a serving platter and let it rest for 30 minutes before carving. Serve with the sautéed apples and onions.

Recipe Tips

• Ordering the Meat: A crown roast isn’t always available in the display case. Order it from your butcher a few days in advance. Ask them to “French” the bones (clean the meat off the tips) and tie it securely so it holds its round shape.
• Protect the Bones: If the tips of the rib bones start to darken too much during the initial high-heat roast, wrap each bone tip in a small piece of aluminum foil to prevent them from burning.
• The Thermometer is Key: Pork loin is very lean and dries out easily. Rely on an instant-read thermometer rather than time. Pulling it at 145°F ensures it is juicy and safe to eat.
• Resting Time: Do not skip the 30-minute rest. This allows the juices to redistribute throughout the large roast. If you cut into it immediately, the juices will run out, leaving the meat dry.

What To Serve With Classic Pork Crown Roast

This is a rich and savory meal that pairs well with traditional holiday sides.

• Creamy Mashed Potatoes or Gratin Dauphinois
• Roasted Brussels Sprouts with Bacon
• Wild Rice Stuffing
• Buttered Green Beans

How To Store Classic Pork Crown Roast Recipe

• Refrigerate: Slice the leftover meat off the bone and store it in an airtight container in the refrigerator for up to 3-4 days. Store the apples and onions separately.
• Reheat: Pork loin can dry out when reheated. Reheat gently in a skillet with a splash of apple cider or broth, or wrap in foil and warm in a low oven.
• Freeze: You can freeze the cooked pork slices for up to 3 months. Thaw in the refrigerator overnight.

Classic Pork Crown Roast Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 145mg
• Sodium: 750mg
• Total Carbohydrates: 32g
• Dietary Fiber: 4g
• Sugar: 24g
• Protein: 55g

Nutrition information is estimated per serving based on 10-12 servings.

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