Garlic-Herb Crusted Crown Roast of Pork
Roast pork is one of our favorite entrees to serve for holidays and special occasions. It's wonderfully versatile, and only requires a minimal amount of effort to prepare. For this recipe, we made a simple, flavorful rub and used it on two different types of roasts. This recipe is for a crown roast of pork, our favorite when it comes to making a beautiful presentation for a holiday dinner. We also used the same flavors on a boneless pork sirloin roast, an equally delicious cut. See our recipe notes for guidelines on how to choose.
Garlic-Herb Crusted Crown Roast of Pork
- 8-pound crown roast of pork (14 to 16 ribs)
- 4 cloves garlic, peeled and halved lengthwise
- 1 sprig each of fresh rosemary and thyme
- 1 small orange, cut into chunks
- Salt and freshly ground black pepper
- For the rub:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic, finely chopped
- 1-1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1-1/2 teaspoons fresh sage, chopped
- 1-1/2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 1 to 2 teaspoons fresh grated orange zest
Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Set aside.
Position the rack in the lower third of the oven and preheat to 450°F. Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the meat with the prepared rub. Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven.
Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F. Total cooking time should be around 1-3/4 to 2 hours for an 8 to 9-pound roast.
Tent loosely with foil and allow the roast to rest for 20 minutes, then carve by slicing between the rib bones to separate into individual chops.
Makes 8 servings with ample leftovers
Choosing A Pork Roast
About Crown Roast of Pork
A crown roast of pork is made from two racks of pork loin chops tied into a circle. They vary in size, the most common range being from 8 to 12 pounds. Plan ahead as you'll most likely need to order it from the butcher a day or two in advance.
About Boneless Pork Sirloin Roast
Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.
Stuffing & Crown Roast of Pork
We like to fill the cavity of our crown roast with aromatics during roasting and cook our stuffing separately. Depending on the size of your roast and how meaty the ribs are, it's difficult to judge how much, if any, stuffing you can place in the cavity, so we find it simpler to just bake it separately.
To complement the flavors in this rub, we like our Italian Sausage and Herb Stuffing, but if you'd like to try a slightly different flavor profile, see the variation below.
You can still present the crown roast stuffed at the table. Just bake the stuffing according to the recipe instructions, then, as soon as you remove the crown roast from the oven, discard the aromatics in the cavity and spoon in some of the cooked stuffing. Drizzle a small amount of the pan juices on top. Allow the roast to rest for the full 20 minutes before carving. Serve the remaining stuffing family style.
Crown Roast of Pork with Brandied Cherry Sauce
We've also served crown roast of pork with an easy and delicious Brandied Cherry Sauce. You can still use basically the same rub on the roast, just use regular olive oil instead of extra virgin, cut the garlic quantity back to 1 teaspoon, eliminate the orange zest and replace the 1/2 orange in the cavity with 1/2 of a small onion.
Serve with our Corn Bread, Bacon And Dried Cherry Stuffing.