Classic pork crown roast is the ultimate showpiece for your holiday table. This majestic cut of pork, elegantly tied into a circular “crown,” makes an unforgettable main course for festive dinners or special occasions. Seasoned with an aromatic spice rub, slow-roasted to juicy perfection, and glazed with a cider reduction, it’s as flavorful as it is dramatic. Served with sautéed apples and onions, this dish balances savory richness with natural sweetness for a dinner that tastes as good as it looks.
Table of Contents
Why You’ll Love This Recipe
- 🍽 Stunning presentation – A beautiful centerpiece that wows guests
- 🍎 Sweet and savory – Apple and onion garnish complements the meat
- 🧂 Aromatic spices – Juniper, fennel, and bay give deep, earthy flavor
- 🕒 Perfect for make-ahead – Spice rub is applied the night before
- 🎯 Precision roasting – Starts hot, cooks slow, finishes with a crisp exterior
- 🧑🍳 Chef-level results – With a few simple steps, anyone can cook this like a pro
Ingredients
Pork & Spice Rub
- 1 pork crown roast (16–18 ribs, 9–10 pounds), frenched and tied
- 1 tbsp fennel seeds
- 1 tbsp juniper berries
- 1½ tsp allspice berries
- 1½ tsp black peppercorns
- 2 tsp kosher salt
- 3 dried bay leaves
Glaze & Garnish
- 1 cup apple cider
- 1 cup dry white wine
- 2 tbsp unsalted butter
- 2 medium apples, cored and sliced
- 1 medium red onion, sliced
- 1 tbsp olive oil
- Kosher salt and pepper, to taste
Instructions
1. Prep the Night Before
- Toast fennel, juniper, allspice, and peppercorns in a dry skillet until fragrant (2–3 mins).
- Let cool, then grind with salt and bay leaves into a coarse rub.
- Pat the pork dry. Rub the spice blend generously all over.
- Place roast on a rack in a roasting pan, cover loosely, and refrigerate overnight.
2. Roast the Pork
- Let pork sit at room temp for 1 hour. Preheat oven to 450ºF (230ºC).
- Roast uncovered for 20 minutes.
- Lower heat to 350ºF (175ºC) and continue roasting for 2 to 2½ hours.
- Meanwhile, in a saucepan, reduce cider and wine by half (15–20 minutes). Set aside.
3. Make the Garnish
- Heat olive oil in a skillet. Sauté apples and onions with a pinch of salt until golden and tender. Set aside.
4. Finish & Rest
- When pork reaches 140–145ºF internal temp, brush with glaze. Return to 450ºF oven for final 10 minutes to caramelize.
- Remove from oven, tent with foil, and rest for 30 minutes.
5. Serve
- Transfer roast to a serving platter. Fill the center with the apple-onion mixture. Slice between bones to serve.
Recipe Details
- Prep Time: 45 minutes (plus overnight marinating)
- Cook Time: 2 hours 40 minutes
- Rest Time: 30 minutes
- Total Time: ~10 hours 40 minutes
- Servings: 16–18
Nutrition Facts (Approx. per serving)
- Calories: 480 kcal
- Protein: 36g
- Fat: 28g
- Carbs: 9g
- Sugar: 5g
- Sodium: 420mg
Varies based on size and glaze quantity.
Tips & Variations
- Order in advance – Ask your butcher to French and tie the crown roast
- No juniper berries? Use rosemary or thyme instead
- Make it cider-free – Use all white wine or chicken stock for the glaze
- Smaller gathering? Ask for a 10-bone roast instead
- Add stuffing – Fill the cavity with wild rice, bread, or fruit-based stuffing
- Use a meat thermometer – For perfect doneness every time
Classic Pork Crown Roast
Equipment
- – Roasting pan with rack
- – Spice grinder or mortar
- – Skillet
- – Meat thermometer
Ingredients
- #### For the Roast
- – 1 pork crown roast 16–18 ribs, 9–10 lbs, frenched & tied
- – 1 tbsp fennel seeds
- – 1 tbsp juniper berries
- – 1½ tsp allspice berries
- – 1½ tsp black peppercorns
- – 2 tsp kosher salt
- – 3 dried bay leaves
- #### For the Glaze & Garnish
- – 1 cup apple cider
- – 1 cup dry white wine
- – 2 tbsp butter
- – 2 apples sliced
- – 1 red onion sliced
- – 1 tbsp olive oil
- – Salt & pepper
Instructions
- Toast spices, grind with salt and bay leaves.
- Rub onto pork roast and refrigerate overnight.
- Let come to room temp. Preheat oven to 450ºF.
- Roast 20 mins, reduce to 350ºF, cook 2–2½ hrs.
- Reduce cider & wine by half for glaze.
- Sauté apples and onions until golden.
- Glaze roast and return to oven at 450ºF for 10 mins.
- Rest for 30 mins. Serve with apple-onion mix.
Notes
– Use thermometer for 145ºF doneness
– Can replace cider with wine or stock
– Rest before slicing for juicy results
FAQs
What is a pork crown roast?
It’s a bone-in pork loin rack shaped into a circle to resemble a crown. Usually 16–18 ribs.
Can I prep it ahead of time?
Yes. Apply the spice rub the night before and refrigerate. Take out an hour before roasting.
How do I slice a crown roast?
Use a sharp carving knife to slice between each rib for perfectly portioned chops.
Can I freeze leftovers?
Absolutely. Slice and freeze in airtight containers for up to 2 months.
Conclusion
A classic pork crown roast is more than just a meal—it’s a celebration. With its bold seasoning, tender texture, and golden exterior, it’s perfect for special occasions and holidays when you want to impress. Paired with cider glaze and caramelized apples, this roast delivers elegance and flavor in every bite. Serve it once, and it will become your new festive tradition.