Herb-Crusted Classic Pork Crown Roast

Herb-Crusted Classic Pork Crown Roast is one of those show-stopping dishes that instantly transforms any holiday table. At first glance, it looks impressive, yet surprisingly, it’s far easier to prepare than it appears. Because of its natural shape, this roast cooks evenly while staying juicy, tender, and deeply flavorful. Meanwhile, a simple garlic-herb crust adds richness without overpowering the pork.

Historically, pork crown roasts became popular during festive gatherings because they symbolized abundance and celebration. In fact, the dramatic presentation made them a centerpiece long before modern holiday traditions took hold. Today, however, this classic dish fits just as beautifully into modern kitchens.

As the pork roasts, aromatic herbs fill the kitchen, creating anticipation before the first slice is even served. Additionally, the bone-in cut naturally enhances flavor while keeping the meat moist. Whether served for Christmas, Easter, or a special dinner party, this recipe delivers elegance, confidence, and timeless comfort—without unnecessary complexity.

Recipe Yield: 10 servings

INGREDIENTS

4–5 lb pork crown roast (10–12 ribs), Frenched and tied
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp fresh sage, minced
1 cup chicken broth
1 tbsp unsalted butter
2 tbsp olive oil
1 tbsp Dijon mustard
4 cloves garlic, minced
2 tsp kosher salt
1 tsp black pepper
1 tsp paprika

For the roasting pan:
2 apples, cored and sliced into wedges
1 large red onion, cut into thick wedges
1 tbsp olive oil
¼ tsp kosher salt
¼ tsp black pepper

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Place a roasting rack inside a large roasting pan. Pat the pork crown roast completely dry with paper towels, then let it rest at room temperature for 30 minutes.

2. Mix the herb coating:
In a small bowl, combine olive oil, Dijon mustard, garlic, rosemary, thyme, sage, salt, pepper, and paprika. Stir until fully blended.

3. Prepare the roasting pan:
Scatter the apple slices and red onion wedges evenly in the bottom of the roasting pan. Toss with olive oil, salt, and pepper. Place the rack over the vegetables, then set the pork crown roast on top.

4. Season the roast:
Rub the herb mixture generously over the entire pork crown, making sure to coat between the ribs and along the outer edges.

5. Roast gently:
Carefully pour the chicken broth into the pan, avoiding the seasoned pork. Roast uncovered for 1¾–2 hours, until the internal temperature reaches 145°F (63°C). As it cooks, the broth will reduce, creating flavorful pan juices while the apples and onions soften and caramelize.

6. Finish and rest:
During the final 15 minutes, dot the roast with butter to enhance browning. Remove from the oven and loosely tent the pork with parchment paper. Let rest for 20 minutes before slicing.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose the right roast: Ask your butcher to French and tie the pork crown roast. This ensures even cooking, clean slices, and a polished presentation worthy of special occasions.
• Don’t skip resting: Loosely tent the roast with parchment paper while it rests. This keeps the pork juicy, preserves the crispy herb crust, and avoids trapping excess steam.
• Protect the bones naturally: If the rib tips begin to brown too quickly, slide a small folded strip of parchment paper over the exposed bone tips, tucking it gently between the ribs. This shields the bones from direct heat while allowing the pork to continue roasting evenly.