Looking for something to wow a crowd? Look no further than this easy, impressive pork crown roast.
I have to tell you. I can hardly think of a dinner that’s more grand, more awe-inducing than this one. A crown roast of pork is the perfect special-occasion meal. It’s one of my favorite things to serve for Christmas and it never fails to impress.
And—you won’t believe how crazy-simple it is to make. Basically, season it, put it in a pan, and let the oven do the work. How great is that?
A pork crown roast is pork loin rib roasts formed into a circle, ribs up. You can form the crown yourself (here’s an article from Bon Appetit about how to do it), but since you probably have to call ahead for pork loin rib roasts anyway, ask your butcher to do it for you. A typical crown is two 8-rib racks, to serve 16 people. But it could be made with more racks to accommodate bigger crowds. Just tell your butcher how many ribs you need and let them do the rest.
Because the roast is ribs formed into a circle, sometimes you’ll see recipes that include stuffing—you put the stuffing inside the circle and cook it along with the roast. But just like when you roast a stuffed turkey and you have to cook it until the innermost bits of stuffing come to a food-safe temperature, by the time your crown roast stuffing is done, your meat might be overdone. In other words, stuffing your roast means the meat might end up tough and dry. So cook your sides separately—for you’ll have tender, juicy, perfectly cooked meat every time.
Speaking of cooking, since a crown roast is basically two (or more) pork loin roasts with the ribs attached, I use my perfect roast pork loin cooking method, finishing with a final crust-forming blast of heat and it’s done.
But—make sure everyone is gathered at the table when you make your grand entrance. I promise a pork crown roast will make them swoon.
Mix together the herbs, salt, and pepper. Rub it all over pork.
Put the pork on a rack in a roasting pan with the ribs pointing up. If you don’t have a rack use about 6 stalks of celery arranged in the pan.
Roast until the internal temperature is 145-160°F, 14 to 18 minutes per pound. 145°F is considered safe for pork according to the USDA. It will be moist and slightly pink in the center. If you prefer your pork fully white and well done, then go with the 160°F temperature.
Cover the roasting pan with foil and let rest for 30 minutes.
Meanwhile, increase the oven to 475°F.
Roast uncovered for another 10 minutes, until the meat is nicely browned.
Carve the roast between the rib bones and serve immediately.
A crown roast is pork loin rib roasts formed into a circle, ribs up. It makes for a really beautiful presentation. You can form the crown yourself, but since you probably have to call ahead for pork loin rib roasts anyway, ask your butcher to do it for you. A typical crown is two 8-rib racks, to serve 16 people, but it could be made with more racks to accommodate bigger crowds.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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