Crown Roast of Pork

Lunch / Dinner

Crown Roast of Pork

Simplicity and elegance is what this Crown Roast of Pork is all about. Your guests’ jaws will drop when they see this masterpiece arrive at the table. And little will they know, the hard work was done at the butcher shop. But one thing’s for sure, this platter feeds a passel of people, probably with plenty of pork leftover. Don’t worry though. Turn to the scrumptious Pork Cubano to put those remnants to good use.


18–20 servings

Total Time

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At the Butcher Shop

Ask your butcher to fabricate the roast (chine bones removed, frenched, and tied). If you prefer a smaller roast (10–12 bones), the roasting time will likely be shorter, but should still reach the same internal temperature.


Preheat oven to 450° with rack in lowest position. Place a rack inside a roasting pan; coat with nonstick spray. Remove pork from refrigerator 1 hour before roasting.

Generously season pork on all sides with salt and pepper. Place a foil ball into center of pork and transfer to prepared rack.

Roast pork 15 minutes; reduce oven temperature to 325°.

Roast pork until golden brown and a thermometer inserted into the thickest part, but not touching bone, registers 135–140°, 1¾–2 hours.

Transfer pork to a serving platter, remove and discard foil ball, and tent with foil; let rest 1530 minutes. Reserve drippings in roasting pan for Brandy Sauce. Remove and discard kitchen string. Slice pork between bones; serve with Apricot Chutney.


To help the roast hold its shape and cook evenly, wad sheets of aluminum foil into a ball, then place in the center of the roast, at the bottom.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 690

% Daily Value*

Total Fat 29g 44%

Saturated Fat 10g 50%

Cholesterol 249mg 83%

Sodium 524mg 21%

Carbs 0g 0%

Protein 99g

*Percent Daily Values are based on a 2,000 calorie diet.

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