Crown Roast of Pork

4 from 3 votes

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.

Prep Time15

Cook Time2

Marinating Time6

Total Time8 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 790kcal

Author: Chula King

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.

Nutrition