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Crown Roast of Pork

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This showstopping crown roast of pork is the perfect centerpiece for holidays and special occasions. Juicy, tender pork is infused with a fragrant herb and garlic paste, roasted atop onions and carrots for a built-in pan sauce.

Ingredients

Scale
  • 1 crown roast of pork (8 to 10 lbs, 14–16 ribs, Frenched if possible)
  • Kosher salt (about 2 tbsp, for seasoning)
  • Freshly ground black pepper (about 1 tbsp)
  • 6 cloves garlic, minced (or 2 tsp garlic paste)
  • 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
  • 2 tbsp fresh thyme leaves, chopped (or 2 tsp dried)
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 tsp lemon zest
  • 2 large yellow onions, peeled and sliced into rounds
  • 2 carrots, sliced into thick rounds (optional)
  • 1 cup dry white wine or chicken broth
  • Fresh rosemary and thyme sprigs (for garnish, optional)
  • Paper frills for rib bones (optional)

Instructions

  1. Remove the crown roast of pork from the fridge about 30 minutes before roasting. Pat dry with paper towels. If not pre-tied, stand the racks up, form a circle with bones outward, and tie securely with kitchen twine at the base and middle. Season all over with kosher salt and black pepper.
  2. In a small mixing bowl, combine minced garlic, rosemary, thyme, Dijon mustard, olive oil, and lemon zest to make a thick herb paste.
  3. Rub the herb paste all over the pork, getting into every nook, especially between the ribs and on the fat cap. Let the roast sit at room temperature while you preheat the oven to 375°F (190°C).
  4. Arrange onion and carrot rounds in the bottom of a large roasting pan. Pour in white wine or chicken broth. Place the seasoned roast on top, bone tips facing upward. Wrap bone ends in foil if desired.
  5. Roast in the center of the oven for 1 hour. Check the temperature in the thickest part of the meat (avoid touching bone). Continue roasting for another 45 minutes to 1 hour, checking every 15–20 minutes after the first hour. Aim for 140°F (60°C) internal temperature.
  6. Transfer roast to a large cutting board and tent loosely with foil. Rest for at least 20 minutes. Skim fat from the pan and strain juices for serving.
  7. Remove twine, decorate with fresh herb sprigs and paper frills if desired. Carve between each rib for chops, spoon over pan sauce, and serve.

Notes

Ask your butcher to French and tie the pork rack into a crown for ease. Use a meat thermometer for perfect doneness. Roast on a bed of veggies for extra flavor and pan sauce. Let the roast rest before carving for juicier meat. For a festive touch, garnish with fresh herbs and paper frills. Leftovers reheat well and flavors deepen over time.

Nutrition

Keywords: crown roast of pork, holiday roast, pork centerpiece, special occasion, Christmas dinner, Easter, family gathering, showstopper, herb crusted pork, gluten-free

Find it online: https://katedishes.com/crown-roast-of-pork-recipe-perfect-for-special-occasions-and-holidays/