By: Becky Hardin
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This Crown Roast of Pork recipe will wow your holiday guests! Make this beautiful Pork Crown Roast with Whiskey Glaze for Christmas, Easter, or any special occasion. It will be the star of the holiday table!
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Crown Roast of Pork Recipe
If you’re looking for the perfect main dish for an amazing holiday feast, then this Crown Roast Pork Recipe is for you!
Skip the typical turkey and hams this year, and make this pork dish to really wow your guests instead. It looks absolutely beautiful at the center of the table, and it will elevate your Christmas dinner.
My favorite part of this pork crown roast is the delicious whiskey glaze. We brush it onto the meat during the roasting process, then make extra to serve with it. It just adds the best flavor!
This recipe does take quite a while to prepare and roast, so plan ahead. I love this recipe for Easter too, or any occasion that deserves something extra special.
What cut is a crown pork roast?
Pork crown roast is actually 2 bone-in pork loin roasts. The rib bones have been frenched and the chine bones removed. The two roasts are then tied into a crown shape.
It isn’t an easy task and the best thing to do is to ask your butcher (about 2 days ahead) to form the crown roast for you.
Whiskey Glaze for Pork
I’m obsessed with this whiskey glaze. Slather it in while it roasts, while it rests, and save some for serving! It adds so much flavor and moisture to the meat.
Glaze Ingredients:
- Chicken Broth
- Dijon Mustard
- Worcestershire Sauce
- Whiskey
- Minced Garlic
- Ginger (paste or ground)
- Honey
- Apple Cider (or apple juice)
- Kosher Salt
- Unsalted Butter
How to Make Pork Crown Roast
This definitely isn’t one of those last-minute, throw a meal together, kind of dishes. It takes time to prepare and cook, but it is well worth the effort! That’s why I save this for holidays, because it adds something special to the table.
Here are a few tips to keep in mind:
- Instead of trying to form the crown roast yourself, ask your butcher to do it for you.
- Plan ahead! The roast needs to sit at least 6 hours before cooking, so it is best to prepare and let it rest overnight in the fridge.
- A good serving size is about 1 1/2 to 2 chops per person. A 7-9 pound roast will make 14-18 chops.
- Internal temperature of pork should reach 140°F. Use an instant read thermometer to check the temp.
- After roasting, tent with foil to rest for 20-30 minutes.
How do you cut a crown pork roast?
Each rib bone will become its own chop, so use those as your guide. Use a carving knife to cut between bones.
Holiday Dinner Ideas
This pork crown roast is such a wonderful main dish for Christmas dinner. It will add that special touch to create a delicious feast that everyone will love.
Holiday meals are such a special time with friends and family, so taking the time to cook a dish like this just shows so much love. Christmas dinner only comes around once a year, so (usually) I’m willing to spend that extra time in the kitchen to prepare something like this.
Side Dishes to Serve with this Pork Roast
If we’re talking about a holiday feast, then we can’t forget about the side dishes. I have a huge list of my best Christmas sides and Thanksgiving side dishes, and any of those will due. But here are my favorites to pair with this roast.
- These simple mashed potatoes are a must, or try these mashed potatoes with bacon and goat cheese for something a little fancier.
- These Sauteed Leeks with Parmesan are delicious, and look beautiful next to this roast.
- I like serving these Brown Butter Glazed Carrots with pork.
- Add a side of these Creamy Garlic Mushrooms.
Make this beautiful roast for the perfect holiday meal and everyone will be amazed. Happy Holidays!
See the recipe card for details on how to make pork crown roast. Enjoy!
Looking for other holiday dinner ideas? Try these other main dish options:
- Slow Cooker Brisket
- Christmas Dinner with Beef Tenderloin
- Marmalade Glazed Ham
- Garlic Roasted Turkey Breast
- Orange Cranberry Pork Loin Roast
- Stuffing Stuffed Pork Roast
- Sheet Pan Christmas Dinner with Ham
- Herb Crusted Rack of Lamb
Recipe
Pork Crown Roast with Whiskey Glaze
4.58 from 33 votes
Author: Becky Hardin
Prep: 30 minutes minutes
Cook: 2 hours hours
Total: 8 hours hours 30 minutes minutes
Serves10 people
Print Rate
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This Crown Roast of Pork is a beautiful main dish for Christmas and holiday dinner!
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Ingredients
For the Roast:
- 7-9 pounds (1 roast) crown roast of pork (14-18 chops)
- 3 tablespoons Kosher salt
- 1 tablespoon ground black pepper
- 4 tablespoons unsalted butter softened
- Chopped fresh parsley for garnish
For the Glaze:
- 2 cups chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire Sauce
- ½ cup whiskey
- 1 clove garlic minced
- 2 teaspoon ginger paste or 1 teaspoon ground ginger
- ¼-½ cup honey
- ½ cup apple cider or apple juice
- ½ teaspoon kosher salt
- 1 tablespoon unsalted butter
Instructions
For the Roast:
Combine salt & pepper in a small bowl. Pat the roast dry with paper towels and rub with the salt/pepper mixture. Wrap kitchen twine twice around the widest part of the roast and tie it tightly. Refrigerate the roast, uncovered, at least 6 hours and up to 24 hours.
When ready to cook, remove the roast from the fridge 30-60 minutes before cooking. Set oven rack to lower-middle position and heat oven to 450°F. Line a baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack over the baking sheet.
Transfer the roast to the metal rack and brush with 4 tablespoons butter.
Roast the meat until the internal temperature registers 110°F on an instant-read food thermometer, about 1 hour.
While the roast cooks, prepare the glaze (see below).
Once the internal temperature of the roast registers 110°F remove the roast from the oven, and reduce the oven temperature to 325°F. Brush the entire roast with the glaze. Return the roast to the oven and cook, basting every 15 minutes with the glaze, until the internal temperature registers 140°F-145°F on the thermometer, about 1 hour. (Start checking the temperature of the roast after 45 minutes.).
Transfer the roast to a carving board and brush with the glaze. Tent the roast loosely with sprayed foil. Allow the roast to rest 20-30 minutes before slicing.
A few minutes before serving, reheat the glaze (on the stovetop or in the microwave).
Remove the twine from the roast and slice it between the bones. Transfer meat to a serving platter and drizzle with extra glaze.
Directions for the Glaze:
Combine all glaze ingredients except the butter in a medium saucepan. Set the heat to medium-high and bring to a boil. Lower the temperature to low and simmer until reduced by a third and thickened. Remove from the heat and whisk in the butter until smooth. Begin brushing the glaze over the roast after the first hour of cooking (and after the oven temperature has been reduced to 325°F).
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Crown Roast of Pork is 2 bone-in pork loin roasts. The rib bones have been frenched and the chine bones removed. The two roasts are then tied into a crown shape. It isn’t an easy task and the best thing to do is to ask your butcher (about 2 days ahead) to form the crown roast for you. Plan on 1½ chops per person or 2 chops per person if leftovers are desired.
- Plan on prepping the roast the day before serving. The roast needs to sit at least 6 hours before cooking, so it is best to prepare and let it rest overnight in the fridge.
Nutrition Information
Calories: 535kcal (27%) Carbohydrates: 16g (5%) Protein: 43g (86%) Fat: 29g (45%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 137mg (46%) Sodium: 2552mg (111%) Potassium: 794mg (23%) Fiber: 1g (4%) Sugar: 15g (17%) Vitamin A: 200IU (4%) Vitamin C: 4mg (5%) Calcium: 67mg (7%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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