Crown Pork Roast Recipe
This Crown Pork Roast Recipe is a different, fun presentation for Christmas or Easter. The fresh pork comes out tender and juicy every time.
🍽️ Recipe Name: Crown Pork Roast Recipe
⏰ Ready In: 9 hours 20 minutes
⏳ Prep Time: 8 hours
🔥 Cook Time: 1 hour 20 minutes
👥 Serves: 15
🥕Main Ingredients: pork crown roast, mirepoix, fresh herbs
🍳 Special Equipment: Roasting pan
⭐ Why You’ll Love It: Impressive presentation with tender juicy pork every time. Perfect for holidays and special dinners.
This roast is the kind of centerpiece that makes people stop and stare when it hits the table. The ribs form a beautiful circle, and once they’re sliced, you get tender pork with plenty of flavor in every bite. It looks fancy, but it’s really just a simple cut of pork loin cooked the right way.
What makes this recipe special is how juicy the meat stays while it roasts. The gentle marinade with fruit juice, herbs, and vegetables gives it a subtle sweetness and a cozy, savory aroma that feels perfect for a big family meal. It’s a memorable option when you want something a little different than the usual ham or turkey.
A crown roast is also a great choice when you’re feeding a crowd. It serves many people, and the presentation does most of the work for you. Add a few sides, and you’ve got a holiday dinner that feels extra special without being complicated.
This roast feels especially perfect for Easter dinner when you want something a little unexpected but still classic and comforting. It brings that same special-occasion energy as a holiday ham, but with tender pork and fresh herbs that fit beautifully with spring sides like roasted carrots, potatoes, or a bright salad. It’s a showpiece meal that looks right at home on an Easter table.
What is a Pork Crown Roast?
A pork crown roast is a cut from the pig’s loin, with the ribs still attached. Since it’s loin roast, it is one of the most tender pork cuts. Cooking the entire roast keeps the meat extra juicy.
What You Need
- Pork Crown Roast: Pork loin roast with the ribs attached. Buy at least a ten-pound roast. It should have 12-16 ribs so the edges will meet. This roast was too small. It weighed only 6 pounds and had only 10 ribs, so they didn’t come together nicely.
- Juice: Use your favorite. I used a pineapple/apple juice this time, but apple cider, apple juice, or pineapple juice would all be delicious.
- Celery: Rough chop the celery and add it to the marinating roast.
- Carrot: Adds sweetness along with the juice.
- Onion: Adds the savory, earthy flavor with a little bite.
- Sage: I use fresh sage, but you could substitute dried leaves as well.
- Thyme: Again, fresh thyme has a better flavor.
- Salt: Brings out the meat’s flavor.
- Pepper: Brings a mild spice flavor.
How to Make It
Add salt to a medium saucepan.
Add the juice to the pan. Bring the mixture to a boil. Once it boils, stir to ensure the salt is fully incorporated. This will be the marinade for the pork to keep it extra juicy.
Roughly chop the vegetables and scatter them over the pork roast. Once the marinade cools, add it to the top. Marinate it overnight.
Slice the back side of the ribs between the ribs so that you can roll them into the crown.
Bring the ends of the ribs together. Tie the roast with kitchen twine so that it stays in that shape. It helps to have 2 people. One to hold it, one to tie the roast (or ask the butcher to do it for you). Cover the ends of the ribs with aluminum foil to prevent burning. (As you can see, I forgot this step.)
Preheat the oven to 400°F. Put the roast in the oven. Roast it for about 15 minutes. Reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches 140°F. Remove it from the oven. Tent it with foil and let it rest for about 15 minutes. The internal temperature will rise to 145°F (per USDA safety guidelines for pork) after carryover cooking.
To Stuff the Center or Not to Stuff the Center
If you’d like to serve the roast with stuffing, we’d suggest making the stuffing. Cook it separately and then fill the cavity with the stuffing just before you serve it. Just like a turkey, if you stuff it before roasting, the stuffing must come to a done temperature, and by that time, the pork could be overdone.
The stuffing makes for a beautiful presentation, but it isn’t worth risking the pork becoming overdone.
How to Store Leftovers
Store leftover pork in an airtight container in the refrigerator for 3-4 days. Add pan drippings to the storage container to keep the pork moist.
To reheat, microwave single ribs for about 2 minutes or cover with foil and bake at 250°F for 15-20 minutes. Don’t overheat, or it will become dry.
More Delicious Pork Recipes
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Enjoy. And have fun cooking!
Crown Pork Roast Recipe
Ingredients
- 10 pound Bone-in pork loin roast
- 4 cups apple juice
- 1 stalk Celery
- 1 Carrots
- 1 medium Onion
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh thyme
- 1 tablespoon salt
- 2 teaspoons cracked black pepper
Instructions
- Add salt to a medium saucepan.
- Add the juice to the pan. Bring the mixture to a boil. Once it boils, stir to make sure the salt is all incorporated. Let it cool.
- Roughly chop the vegetables and scatter them over the pork roast. Once the marinade cools, pour it over the top. Marinate it overnight. Don't marinate it longer than 24 hours. The meat may get mushy.
- Slice the back side of the ribs between the ribs so that you can roll them into the crown.
- Bring the ends of the ribs together. Tie the roast with kitchen twine so that it stays in that shape. It helps to have 2 people. One to hold it, one to tie the roast (or ask the butcher to do it for you). Cover the ends of the ribs with aluminum foil to prevent burning. (A step that I forgot).
- Preheat the oven to 400°F. Put the roast in the oven. Roast it for about 15 minutes. Reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches 140°F. Remove it from the oven. Tent it with foil and let it rest for about 15 minutes. The internal temperature will rise to 145°F after carry-over cooking.
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Nutrition
Originally published February 13, 2026.
- Recipe Name: Crown Pork Roast
- Type: Main Dish
- Main Ingredients: Pork crown roast, fruit juice, celery, carrot, onion, sage, thyme
- Prep Time: 20 minutes plus marinating time
- Cook Time: About 2 hours
- Total Time: About 2 hours 20 minutes plus resting time
- Yield: Serves 10 to 16
- Special Equipment: Roasting pan, kitchen twine, meat thermometer
- Great For: Christmas dinner, Easter dinner, holiday gatherings, special occasions
