Crown Pork Roast Recipe

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This Crown Pork Roast Recipe is a different, fun presentation for Christmas or Easter. The fresh pork comes out tender and juicy every time.

Course entree, Main Course

Cuisine American

Prep Time 8

Cook Time 1 20

Total Time 9 20

Servings servings

Calories 637kcal

Author Beth Neels

Cost $100

Equipment

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.

Notes

To Stuff the Center ot 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.

Nutrition