Crown Roast of Pork

[Crown Roast of Pork]

Crown Roast of Pork with Wild Rice, Apple and Dried Cranberry Stuffing.

This year we splurged on our Christmas Eve main course and had a local market put together a crown roast of pork. Their minimum size was larger than we needed however it made for an impressive center piece on our holiday table.

The crown roast is formed from two regular bone-in pork loins. The butcher removed the chine bone, cleans up the tips of the ribs and formed the crown with butcher twine. I chose to roast it without stuffing, adding a separately baked stuffing once the roast was sitting on the serving platter.

Crown Roast of Pork
Servings: 10-12
Prep time: 10 minutes
Total time: 3 hours


  • 1 pork crown roast (8 to 10 lbs.)
  • 2 Tbsp. vegetable oil
  • 4 tsp. dried thyme leaves (not ground)
  • 4 tsp. ground allspice
  • 2 tsp. fine sea salt
  • 1 tsp. ground black pepper


  1. Position an oven rack in the lowest spot in your oven. Preheat the oven to 450°F.
  2. In a bowl combine the herbs and spices with the oil to make a rub for the roast.
  3. Place the crown roast, ribs pointing toward the heavens, in a heavy-bottomed roasting pan. Smear the meat with the oil/spice mixture. Be sure to get both the inside and outside of the crown.
  4. Roast your pork for 15 minutes then reduce the heat to 250°F. Set a timer for 2 hours, rotating the pan once half way through cooking.
  5. When the timer goes off, use an instant-read thermometer to check the middle of the roast in a couple of spots, avoiding the bones. If it reads within a degree or two of 140°F then pull it from the oven, transfer it to a cutting board and tent it with foil to rest. If you are below the 140°F mark then continue roasting. I’d check every 15 minutes or so.
  6. Allow the roast to rest for 30 minutes. You could put your stuffing in the still warm oven to heat up, though I’d put the temp to 350°F.
  7. Transfer the roast to a serving platter and fill the center with the stuffing of your choice.

Our roast, at 13+ pounds, took around 2 3/4 hours to hit the 140°F mark. We will be eating leftovers for several days. đŸ™‚

I made a wild rice, apple and dried cranberry stuffing from a 2003 issue of Gourmet magazine. It was OK however it wasn’t as flavorful as I would have liked. I’ll need to tinker with it in the future.

There were many lovely drippings in the pan which could have made a tasty gravy. Gravy wasn’t on my mind when I was prepping earlier in the day and I didn’t want to have to rush off the make one while our guests where enjoying baked brie and bubbly.

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