Holiday Crown Pork Roast
Okay, imagine this—it’s a snowy evening, everyone in the living room is a mix of cheer and chaos, and you’re in the kitchen wrestling (well, maybe just negotiating) with the most impressive hunk of meat you’ve ever seen: the crown pork roast. The first time I made this, I was honestly a bit nervous—I mean, just the word “crown” makes it sound kingly and intimidating, right? But oddly enough, it turned out easier than assembling some Christmas toys (those instructions, yikes). Plus, there’s something really satisfying about plonking this center-stage and watching jaws drop—except for that one year when my cousin tried to carve it and sent a chop flying. Anyway, that’s another story.
Why You’ll Love This Roast (Or At Least, Why I Do!)
I make this whenever I want to feel like the main character in a period drama—seriously, it looks fancy with surprisingly little fuss. My family legit loses their minds for this (usually my brother starts grabbing pieces before I’ve even finished slicing; that’s just how we roll). It’s also one of those recipes that kinda does its own thing once it’s in the oven, so I get to sip a glass of something and pretend I’m relaxing. The only bit that trips me up? Forgetting to start early enough so it can rest before dinner, which—I don’t know about your crew—mine find unbearable. Oh, and clean-up isn’t as grim as you’d expect, honest!
Gathering Ingredients (And My Usual Substitutions)
- 1 crown pork roast (8-10 lbs; from the butcher—my granny said only ask for the best, but any well-tied roast works, even a pre-assembled one from the grocery store… don’t tell her)
- 2 heaping tablespoons kosher salt (I sometimes just eyeball this… maybe too much?)
- 1 tablespoon fresh cracked black pepper
- 2 tablespoons fresh rosemary, chopped (Or dried if it’s three days to payday; no judgment)
- 1 tablespoon dried thyme
- 6 garlic cloves, minced (I use the jar stuff when I’m feeling lazy—tastes fine)
- 1/4 cup olive oil (sunflower oil works in a pinch, but olive tastes richer)
- 2 apples, cored and quartered (sometimes I’ll swap these for pears—if that’s all I’ve got rattling in the fruit bowl)
- 1 onion, quartered
- 2 cups chicken broth (I’ll admit, bouillon cubes have saved me before)
How I Pull Off a Holiday Crown Pork Roast
- Take the pork roast out of the fridge and let it come to room temp, at least 40 minutes. I always forget this step, so if you do too, just add a few minutes to the roasting.
- Preheat your oven to 450°F (230°C). And double check it, because my oven once pretended to be hot but wasn’t—sneaky thing.
- Mix salt, pepper, rosemary, thyme, garlic, and olive oil in a bowl—sort of a fragrant paste. Rub this all over the roast, getting into every nook.
- Set the roast into a big roasting pan, bones up, to make the crown shape. If it looks a little wobbly, don’t panic. Sometimes I tie kitchen twine around the middle to hold it all together. (If you don’t have twine, I once fashioned a loop out of foil and it held up, sort of.)
- Stuff the middle with apple and onion quarters so it looks like you put in effort. Plus, they help with flavor. Pour chicken broth into the bottom of the roasting pan for moisture (and future gravy dreams).
- Roast at high heat for 20 minutes. Then, drop the temp to 350°F (180°C) and keep it going for another 2 to 2.5 hours, basting every 40 minutes or so. (This is often the point I sneak a chunk of roasted apple. Cook’s privilege.)
- Check for doneness: 145°F in the center is the gold standard. That said, I once undercooked it a bit and just popped slices back in the oven. No disasters.
- Rest the roast tented with foil for at least 20 minutes before carving. Don’t skip this—it really does keep everything juicier, and it gives you time to fish out the good bits from the pan juices for quick gravy.
Some “Learned the Hard Way” Notes
- If you salt the outside too far in advance, the crust gets a little too, uh, chewy for my taste.
- Using apples instead of pears gives a brighter flavor (at least in my opinion) but both make awesome pan juices—even sweeter with pears, actually.
- I used to skip letting it rest. Every time, I’d regret it. Just snack on the apples to distract yourself.
My Variations, Including the Slight Misadventure
- Once, I tried stuffing the crown with a wild rice and cranberry mix—it tasted good but made carving a circus act. If you go this route, smaller dice helps.
- For a lighter, slightly tangy vibe, I’ve swapped in fennel and orange slices. My aunt said it was ‘interesting,’ which I think was maybe a polite pass, but I liked it!
- Tried using only dried herbs once and, honestly, it was fine. Not amazing. But no one noticed (except me, maybe).
About the Equipment (You Don’t Need It All… Probably)
You’ll want a sturdy roasting pan with a rack, but confession: I’ve cooked it straight in a lasagna dish before. For the thermometer—I swear by the cheapest digital one I found here. Kitchen twine is ideal for the crown shape, but tin foil has saved my bacon before. Oh, and a basting brush is great, but a big spoon does the job too.
Storing Leftovers (If You’ve Got Any!)
Crown roast keeps fine in the fridge for up to 3 days—slice it up, cover tightly. Reheats nicely (sometimes better than when fresh, if you ask me) in a low oven, splash a bit of broth over it to keep things juicy. But, honestly, in my house it never lasts more than a day because everyone grazes on it midnight.
What I Serve This With (And the Little Extras)
Mashed potatoes and some kind of zingy green beans are non-negotiable at our table. My partner insists on a big dish of cranberry relish on the side—sounds a bit odd, but I think the tang works? Sometimes I’ll make a quick Yorkshire pudding if I’m channeling my British side, which, okay, I’m not really British, but food doesn’t care about passports, right? If you want a proper stuffing, here‘s a cool guide.
Pro Tips—All From Personal “Oops!” Moments
- Don’t skip the basting or it’ll dry out quicker than a stand-up comic bombing at open mic. I once tried to “save time” and regretted it. Tasted a bit like sawdust, honestly.
- Resting is just as important as roasting. I rushed once, the juices ran out, and dinner was a bit more, uh, chewy. Lesson learned (eventually).
- Use a deep enough pan. The first time, I used a baking sheet, and the juices practically leapt for freedom into the oven. Cleaning burnt-on goo is never festive.
Conversation Corner: Answering Your Real-Life Questions
- Can I make this with a regular pork loin? Sure, in a pinch! It won’t look regal, but will taste mostly the same. On second thought, bone-in is really what makes it sing, but who hasn’t improvised?
- Do I have to tie the roast myself? If your butcher will do it—let ’em. But YouTube is your friend (I like this video). On the one year I forgot twine entirely, foil did the trick (sorta, just go slow when lifting it).
- Is there a shortcut stuffing? Oh yeah. Boxed stuffing with some chopped apples and sage is honestly tasty and way less fuss. Don’t let anyone guilt you about it.
- Can I prep this the night before? Actually, yes—rub it up and let it sit overnight (covered). Just bring to room temp before baking or it’ll take forever.
And, as a random aside that doesn’t fit anywhere: one year, while the roast rested, I taught my niece to fold napkins into little crowns. She still insists on doing it every December (and yes, that pun was entirely intentional). Anyway, happy roasting, and may your crown be juicier than your family gossip!
Ingredients
- 1 crown pork roast (8-10 lbs, 16-20 ribs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 5 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup apple cider
Instructions
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1Preheat oven to 350°F (175°C). Pat the crown pork roast dry with paper towels and place it in a large roasting pan.
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2Rub the roast all over with olive oil, salt, pepper, rosemary, thyme, and minced garlic. Let sit at room temperature for 20 minutes.
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3Combine breadcrumbs and Parmesan cheese in a small bowl, then press the mixture onto the outside of the roast to form a crust.
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4Pour apple cider into the bottom of the roasting pan. Cover the tips of the bones with foil to prevent burning.
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5Roast for about 2 hours and 30 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145°F (63°C). Baste occasionally with pan juices.
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6Remove from the oven, let rest for 15-20 minutes, then carve and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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