4 from 3 votes
Crown Roast of Pork is an elegant entrée for your special Christmas dinner.
Crown Roast of Pork
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins

Looking for a replacement for the traditional ham for your Christmas dinner? Try Crown Roast of Pork. It is an elegant entrée for your special holiday dinner.

Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 790 kcal
Author: Chula King
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
  • 6 to 8 pounds crown roast of pork, prepared by butcher
  • 1/2 cup Vermouth or dry white wine
Mustard Cream Sauce:
  • Pan juices from pork
  • 1/3 cup apple cider vinegar
  • 10 crushed peppercorns
  • 1 1/2 cups whipping cream
  • 2 teaspoons dry mustard mixed with 2 teaspoons water
  • 1 Tablespoon softened butter
  • 1 Tablespoon all purpose flour
Dry Rub
  1. 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 at 6 to 24 hours.

Crown Roast of Pork
  1. 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.

  2. Preheat oven to 475° F. Line roasting pan with aluminum foil; place the rack in roasting pan.
  3. Pat roast dry again with paper towels. Arrange roast, bone side down on the rack. Roast until meat is well browned and registers 110° F, about 45 minutes to 1 hour.
  4. Remove roast from oven and reduce oven temperature to 300°F. Using 2 bunches of paper towels, carefully flip roast bone side up. Add Vermouth or white wine to pan and return to oven, rotating direction of pan. Roast until meat registers 145° F, 30 to 50 minutes. Place meat on 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
  1. Pour meat juices into large skillet. Add the vinegar and crushed peppercorns, and boil until the liquid has reduced to about 2 Tablespoons, several minutes. 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.

Nutrition Facts
Crown Roast of Pork
Amount Per Serving
Calories 790 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 16g80%
Cholesterol 350mg117%
Sodium 2870mg120%
Potassium 1766mg50%
Carbohydrates 4g1%
Protein 102g204%
Vitamin A 735IU15%
Vitamin C 1.3mg2%
Calcium 73mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.