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.

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/holiday-pork-crown-roast/