A crown roast of pork is an elegant holiday centerpiece made from a bone-in pork rib roast shaped into a circle. This version uses a savory herb-garlic dry rub, a two-temperature roasting method for even cooking, and a rich mustard cream sauce that pairs perfectly with the tender pork. It's an impressive yet approachable alternative to traditional holiday ham.
If you're looking for a show-stopping alternative to the traditional holiday ham, a Crown Roast of Pork is hard to beat. With its dramatic presentation and rich flavor, it's the kind of entrée that immediately signals this is a special occasion.
I'll admit this wasn't something I grew up making. When we decided to change things up one Christmas, I did what I always do when tackling something new: I researched, tested, and refined the method until I was confident it would deliver both flavor and reliability.
The result is a beautifully roasted crown of pork, seasoned with a simple dry rub, cooked using a two-stage roasting technique, and finished with a classic mustard cream sauce that feels both festive and timeless.
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Why You'll Love This Recipe
- Elegant holiday presentation with a surprisingly straightforward preparation.
- Dry-rubbed, not brined, for concentrated pork flavor.
- Two-temperature roasting method ensures even cooking.
- Perfectly cooked, juicy pork with a golden, well-browned exterior.
- Classic mustard cream sauce that elevates the entire dish for special-occasion dinners
What Is a Crown Roast of Pork
A crown roast of pork is created by tying a bone-in pork rib roast into a circle with the ribs pointing upward, forming a "crown." Most butchers are happy to prepare this for you. However, you should be sure to order it in advance.
Size matters for presentation. While a smaller roast will work, a slightly larger one (6-8 pounds) creates a more dramatic centerpiece and cooks more evenly.
Ingredients for Crown Roast of Pork
- The Pork: I used a 6-pound crown roast of pork prepared by a butcher.
- The Dry Rub: The dry rub consisted of Kosher salt, minced fresh rosemary, dried thyme, black pepper, and garlic (minced).
How to Make the Crown Roast of Pork
- Season the Pork: Combine the dry rub ingredients and massage them thoroughly over all surfaces of the pork. Place the roast in a large zip-top bag and refrigerate for 6 to 24 hours to allow the seasoning to penetrate.
- Prepare for Roasting: Remove the pork from the refrigerator about an hour before cooking. Rinse off the excess rub, pat the roast dry, and let it come to room temperature.
- Roast Using a Two-Temperature Method: Because of its shape, a crown roast benefits from staged cooking, starting bone-side down at high heat (475°F) to develop color. Then finish the roast, bone-side up, at a lower heat (300°F) to cook evenly. For the lower heat, I poured on some Vermouth. This approach prevents overcooking while ensuring a beautifully browned exterior.
- Rest the Roast: Once the pork reaches 145°F, remove it from the oven, tent loosely with foil, and let it rest for 15-20 minutes before carving.
How to Make the Mustard Cream Sauce
- What You'll Need: In addition to the pan juices, you'll need apple cider vinegar, peppercorns, heavy whipping cream, dry mustard mixed with some water, unsalted butter, and all-purpose flour.
- Pour the meat juices from the roasting pan into a large skillet. Add the vinegar and peppercorns. Heat over high heat until the liquid has reduced to about 2 tablespoons. This takes several minutes.
- Next, add the cream and simmer the sauce for 5 minutes. Then whisk in dry mustard combined with water, and continue simmering the sauce for 2 to 3 more minutes. For a thicker sauce, add beurre meunière made with one tablespoon of softened unsalted butter and one tablespoon of flour.
The result is a smooth, savory sauce that complements the pork without overpowering it.
Since this was a festive occasion, Susan placed chop frills on the roast bones.
A Crown Roast of Pork may look like something reserved for restaurant kitchens, but with the right technique, it's entirely achievable at home. This version delivers tender, flavorful pork, a striking presentation, and a classic sauce that brings everything together.
Whether you're hosting Christmas dinner or marking a special celebration, this is a recipe that truly earns its place at the center of the table.
Serve the Crown Roast of Pork with mustard cream sauce, roasted potatoes with onions, green bean casserole, and a freshly made sourdough baguette. Yum!
Chula's Test Kitchen Tips
- Ask your butcher to french and tie the roast. It's worth it.
- Use an oven-safe thermometer for accuracy.
- Rotate the pan when lowering the oven temperature for even cooking.
- Don't skip the resting period when the roast comes out of the oven. It makes all the difference.
Frequently Asked Questions
No. This recipe uses a dry rub, which delivers excellent flavor without the extra moisture of wet brining.
Use an oven-safe thermometer. When the pork reaches 145°F, remove it from the oven. Tent with aluminum foil and let it rest. This allows the juices to redistribute.
The dry rub step can be done up to a day in advance. The roast itself is best cooked and served fresh.
Other Meats to Serve for Holiday Dinners
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Recipe
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Crown Roast of Pork
Equipment
- 2 gallon Ziploc Bag
- Oven-safe thermometer
- Roasting pan with rack
- Large Skillet
Ingredients
Dry Rub:
- 3 Tablespoons Kosher salt
- 1 Tablespoon freshly ground black pepper
- 1 Tablespoon dried thyme
- 2 Tablespoons Fresh rosemary, chopped (or 1 Tablespoon dried rosemary)
- 6 cloves garlic, minced
Crown Roast of Pork
- Dry Rub from above
- 6 to 8 pounds crown roast of pork, prepared by butcher
- ½ cup Vermouth or dry white wine
Mustard Cream Sauce
- Pan juices from pork
- ⅓ cup (5.33 ounces) apple cider vinegar
- 10 crushed peppercorns
- 1 ½ cups (12 ounces) whipping cream
- 2 teaspoons dry mustard mixed with 2 teaspoons water
- 1 Tablespoon (0.5 ounces) unsalted butter, softened
- 1 Tablespoon all-purpose flour
Instructions
Dry Rub
- Combine all ingredients in a small bowl. Rub the mixture onto all of the surfaces of the pork. Place the pork in a 2-gallon Ziploc bag; refrigerate for 6 to 24 hours.
Crown Roast of Pork
- An hour before cooking, remove pork from refrigerator; rinse well to remove as much of the dry rub as possible. Pat dry with paper towels. Let sit at room temperature for 1 hour.
- Preheat oven to 475°F. Line a roasting pan with aluminum foil, then place the rack in the pan.
- Pat the roast dry again with paper towels. Arrange the roast, bone side down, on the rack. Insert an oven-safe thermometer. Roast until the meat is well-browned and registers 110°F, about 45 minutes to 1 hour.
- Remove the roast from the oven and reduce the oven temperature to 300°F. Using 2 paper towels, carefully flip the roast bone-side up. Add Vermouth or white wine to the pan and put it in the oven, rotating the pan. Roast until the meat registers 145°F, 30 to 50 minutes. Place the meat on a carving board, tent loosely with aluminum foil, and let rest for 15 to 20 minutes. For a festive look, top the bones with chop frills. Serve with mustard cream sauce. Yield: 6 to 8 servings.
Mustard Cream Sauce
- Pour the meat juices into a large skillet. Add the vinegar and crushed peppercorns, and boil for several minutes, until the liquid has reduced to about 2 Tablespoons. Add the cream, and simmer for 5 minutes. Whisk in the mustard combined with water, and simmer 2 to 3 minutes more. To thicken the sauce, add beurre meunière made with one Tablespoon of softened unsalted butter and one Tablespoon of flour, and continue whisking until thickened. Yield: 2 cups.
