Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is as impressive to behold as it is unbelievably delicious to eat? This incredible, from-scratch Classic Pork Crown Roast is that perfect recipe. We’re talking an impossibly juicy and tender pork roast, encrusted with an aromatic, toasted spice rub, finished with a glossy apple cider glaze, and served with a beautiful crown of caramelized apples and onions.
This isn’t just another recipe; it’s your definitive guide to creating a truly unforgettable holiday feast. While a crown roast may seem intimidating, we’ll show you the simple but crucial secrets to mastering this iconic cut of meat. This is a satisfying, soulful, and deeply impressive meal that is destined to become a new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Showstopper
What makes this Pork Crown Roast so spectacularly delicious is its incredible depth of flavor and its stunning, regal presentation. This recipe is a masterpiece of classic, festive cooking. The star of the show is a magnificent crown roast of pork, a special-occasion cut that is essentially a pork loin rack bent into a circle. The pork is rubbed with a fragrant, from-scratch paste made from toasted whole spices like fennel and juniper, and then marinated overnight. It’s roasted using a two-temperature method for a perfect crust and a juicy interior. The roast is served with a side of sweet and savory, caramelized apples and onions, and finished with a luscious, glossy apple cider and white wine pan glaze.
| Metric | Time / Level |
| Total Time | 10 hours (includes 8-hour marinating) |
| Active Prep Time | 1 hour |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Butcher & The Baker: The Essential Ingredients & Tools
This iconic dish uses a handful of high-quality ingredients and a few key tools to create its signature rich and savory flavor.
- The Pork Crown Roast (The Main Event!):
- What it is: A “crown roast” is a pork loin roast (the same cut that gives us pork chops and a rack of pork) that has been “frenched” (the meat is scraped from the ends of the rib bones) and then bent into a circle and tied by a butcher to create its signature “crown” shape.
- How to Order It: This is a specialty cut that you will need to order in advance from a good-quality, local butcher. Simply ask for a “16-bone pork crown roast.”
- The Toasted Spice Rub: The secret to the deep, complex, and aromatic crust is toasting your whole spices (fennel, allspice, peppercorns, and juniper berries) in a dry skillet before you grind them. This simple, 5-minute step is the key that awakens their essential oils and makes them incredibly fragrant and flavorful.
- The Key Equipment:
- A Roasting Pan with a Rack: This is essential for allowing the hot air to circulate all around the roast, ensuring it cooks evenly.
- An Instant-Read Meat Thermometer: This is the single most important, non-negotiable tool for a perfect roast. It is the only 100% foolproof way to guarantee that your pork is cooked to a safe, yet perfectly juicy, temperature.
The Roasting Masterclass: The Secret to a Perfectly Juicy Roast
The number one, non-negotiable secret to a juicy, perfectly cooked pork roast (or any large cut of meat) is to cook it to the correct internal temperature and to let it rest.
- Trust Your Thermometer: The USDA recommends cooking pork to a safe internal temperature of 145°F (63°C). To achieve this, you should pull your roast from the oven when your instant-read thermometer registers 135-140°F, as the temperature will continue to rise as the roast rests.
- Rest, Rest, Rest!: You must let your finished roast rest for at least 30 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices, which have been pushed to the center of the roast during cooking, to relax and redistribute throughout the entire roast. If you cut into it too early, all those incredible juices will run out onto your cutting board, resulting in a dry roast.
Step-by-Step to the Perfect Pork Crown Roast
This elegant, festive meal is a joy to prepare.
Part 1: The Aromatic Spice Rub & Marinade (Up to 24 Hours Ahead)
Step 1: In a small, dry skillet, toast your 2 teaspoons of fennel seeds, 1 teaspoon of whole allspice, and 1 teaspoon of whole black peppercorns over a medium heat for about 5 minutes, until the fennel is fragrant.
Step 2: Transfer the toasted spices to a blender or a spice grinder. Add the 1/2 teaspoon of juniper berries and the 1 small bay leaf and blend until they are coarsely ground. Add the 1/4 cup of olive oil and 1 tablespoon of salt and process until a coarse paste forms.
Step 3: Rub this paste all over your pork crown roast. Cover the roast with plastic wrap and refrigerate it for at least 8 hours, or up to 24 hours.
Part 2: Roast the Pork and Prepare the Apples & Glaze
Step 1: When you are ready to cook, preheat your oven to 450°F (232°C). Place your pork on a rack set in a large roasting pan and cook for 20 minutes. Step 2: Lower the oven temperature to 350°F (175°C) and continue to cook for about another 1 1/2 hours, until an instant-read thermometer registers 135°F. Step 3: While the pork is roasting, in a large bowl, combine your 6 sliced Granny Smith apples, your 2 wedged red onions, the 1 tablespoon of fresh sage, the 1 teaspoon of fresh thyme, the 1/2 cup of granulated sugar, and 6 tablespoons of the melted butter. Step 4: In a large skillet over a high heat, cook this apple and onion mixture in two batches for 2 to 3 minutes per batch, until the apples and onions are a dark golden brown all over but the apples are still firm. Step 5: To make the glaze, in the same skillet, add the 1 cup of dry white wine and cook until it has reduced to about 2 tablespoons. Add the 2 cups of apple cider and cook until it has thickened and is glossy. Swirl in the remaining 2 tablespoons of butter.
Part 3: Glaze, Rest, and Carve
Step 1: Once the pork has reached 135°F, increase your oven temperature back to 450°F. Brush the pork all over with half of your prepared glaze. Return it to the oven and cook for 5 minutes. Step 2: Brush the roast with the remaining glaze and continue to cook for another 5 minutes, until the internal temperature registers 145°F. Step 3 (The Most Important Step!): Transfer the roast to a serving platter and let it rest for 30 minutes before you carve it. Serve the beautiful roast with your prepared caramelized apples and onions.
Holiday Pork Crown Roast (A Showstopper Recipe!)
A classic and impressive recipe for a Pork Crown Roast, perfect as the centerpiece for a holiday meal or special occasion. The 16- to 18-bone roast is first coated in a fragrant, homemade spice paste made with toasted fennel, allspice, and juniper berries. After marinating for at least 8 hours, the pork is roasted until tender and juicy. The roast is finished with a sweet and tangy glaze made from apple cider and white wine. It is served with a side of delicious, caramelized Granny Smith apples and red onions.
Ingredients
- One 16- to 18-bone crown roast of pork (about 10 pounds)
- Kosher salt and freshly ground black pepper
- 2 teaspoons fennel seeds
- 1 teaspoon whole allspice
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon juniper berries
- 1 small bay leaf
- 1/4 cup olive oil
- 1/2 cup granulated sugar
- 1 tablespoon chopped fresh sage
- 1 teaspoon fresh thyme leaves, chopped
- 6 Granny Smith apples, peeled, cored, and cut into 8 wedges each
- 2 large red onions, peeled and cut into 8 wedges each
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 cup dry white wine
- 2 cups apple cider
Instructions
- Season the pork roast all over with 1 tablespoon of salt and pepper and set aside.
- Make the Spice Paste: In a small skillet over medium heat, toast the fennel seeds, allspice, whole peppercorns, and juniper berries for about 5 minutes until fragrant. Transfer the toasted spices to a blender, add the bay leaf, and blend until coarsely ground. Add the olive oil and 1 tablespoon of salt and process until a coarse paste forms.
- Spread the paste all over the pork roast. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
- Roast the Pork: When ready to cook, preheat the oven to 450°F. Place the pork on a rack in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350°F and continue to cook for about 1 1/2 more hours, until an instant-read thermometer registers 135°F.
- Prepare the Apples and Onions: While the pork roasts, combine the sugar, sage, thyme, apples, onions, and 6 tablespoons of the melted butter in a large bowl. Heat a large skillet over high heat. Working in batches, cook the apple and onion mixture for 2-3 minutes, until dark golden but still firm. Transfer to a baking sheet to cool.
- Make the Glaze: Return the skillet to high heat and add the white wine. Cook until it is reduced to about 2 tablespoons. Add the apple cider and cook for about 8 minutes, until thickened and glossy. Swirl in the remaining 2 tablespoons of butter.
- Finish the Roast: Once the pork reaches 135°F, increase the oven temperature to 450°F. Brush the pork all over with half the glaze and cook for 5 minutes. Brush with the remaining glaze and cook for another 5 minutes, until the internal temperature registers 145°F.
- Transfer the roast to a serving platter and let it rest for 30 minutes before carving. Serve with the caramelized apples and onions.
Notes
- This is a showstopper recipe that requires significant marinating and resting time, so it’s best to plan ahead.
- Toasting the whole spices before grinding them is a key step that awakens their aromatic oils and results in a much more flavorful paste.
- Resting the large roast for a full 30 minutes before carving is crucial for ensuring the meat is juicy and tender.
- The article references a ‘Cook’s Note’ that is not provided in the text.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday meal! You can prepare the spice rub and marinate the pork up to 24 hours in advance. The caramelized apples and onions can also be made a day ahead and stored in the refrigerator.
- Storage: Store any leftover pork and apples in an airtight container in the refrigerator for up to 4 days.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, pork roast?
The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the pork from the oven when it reaches the correct temperature and then letting it rest for a full 30 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result every single time.
Q2: How do I order a crown roast from my butcher?
Simply call your local, high-quality butcher a week or two in advance (especially around the holidays!) and ask to order a “16- to 18-bone, frenched, pork crown roast.” They will know exactly what you are talking about and will have it beautifully prepared and tied for you.
Q3: How do I carve a crown roast?
It’s surprisingly easy! After the roast has rested, you can simply use a large, sharp carving knife to slice down between each of the rib bones to create beautiful, individual, thick-cut pork chops.
Q4: What are juniper berries?
Juniper berries are the small, dark purple “berries” (actually a type of cone) from a juniper tree. They have a wonderful, sharp, and slightly piney, peppery, and citrusy flavor that is a classic and fantastic pairing with rich meats like pork, duck, and venison. They are also the primary botanical used to flavor gin!
Q4: What are juniper berries?
Juniper berries are the small, dark purple “berries” (actually a type of cone) from a juniper tree. They have a wonderful, sharp, and slightly piney, peppery, and citrusy flavor that is a classic and fantastic pairing with rich meats like pork, duck, and venison. They are also the primary botanical used to flavor gin!
Q5: Can I make this with a regular pork loin roast?
Yes, absolutely! If you can’t find a crown roast, you can use this same delicious spice rub and glaze on a classic, 8- to 10-pound, bone-in pork loin roast. You will need to adjust the cooking time accordingly.