Savory Herb-Crusted Pork Crown Roast Recipe

This pork crown roast makes an elegant centerpiece for any holiday table. An overnight brine helps keep the meat tender and moist, while an herb-and-spice rub builds bold, savory flavor. For a classic presentation, fill the cavity with a savory stuffing—apples and sausage work especially well and pair perfectly with this roast.

What is a Crown Roast of Pork?

A crown roast is made by arranging two rib racks of pork loin into a circle and tying them together with kitchen twine. Butchers can prepare and “French” the bones on request—Frenching means trimming the meat away from the rib tips to expose clean bones for a refined look. This treatment is purely decorative and does not affect flavor.

Ingredients needed for a Crown Pork Roast

For the brine

• Water
• Kosher salt
• Sugar
• Garlic cloves, smashed with skins on
• Sweet onions, quartered with skins on
• Bay leaves
• Fresh sage, rosemary, and thyme

For the roast

• Crown roast of pork (order from your butcher)
• Olive oil
• Kosher salt and freshly ground black pepper
• Fresh sage, rosemary, and thyme, chopped

How to prep a pork crown roast

• Brine overnight. Combine water, kosher salt, sugar, smashed garlic, quartered onions, bay leaves, and a handful each of sage, rosemary, and thyme in a large pot. Submerge the crown roast and refrigerate for 12–24 hours. A deep stockpot is ideal if you have room in the fridge.
• Rinse and dry. After brining, rinse the roast a couple of times and pat it dry inside and out with paper towels.
• Set upright in a shallow roasting pan. Position the ribs pointing up so the crown holds its shape.
• Bring to room temperature. Let the roast sit on the counter for about an hour before roasting to ensure even cooking.
• Oil and season. Rub the entire roast—inside and out—with olive oil, then season with kosher salt and freshly ground pepper.
• Press in chopped herbs. Mix chopped sage, rosemary, and thyme and press the mixture into the oiled surface for an aromatic herb crust.
• Stuff if desired. If you like, fill the cavity with a stuffing such as apple-and-sausage bread stuffing for added flavor and a festive presentation.

How to cook the pork roast

• Preheat the oven to 325°F and place the roast on the lower third rack in a shallow pan. Roast uncovered for 2 to 2½ hours, depending on oven and roast size.
• Use an instant-read thermometer to check doneness. Remove the roast from the oven when the internal temperature reaches about 140°F; carryover heat will raise it another 5–10°F to the recommended finished temperature of 145°F.
• If the roast is stuffed, roast uncovered for the first 30 minutes, then tent the stuffing with foil for the remainder of the cooking time to prevent excessive browning.
• Rest the roast. Tent the roast with foil and rest for 30–40 minutes so juices redistribute. This keeps slices moist when carved.
• Finish with a high-heat sear. After resting, increase the oven to 500°F and return the roast (uncovered) for about 10 minutes to crisp and brown the exterior.

How to carve a crown roast

Place the roast on a platter, hold the tip of one rib bone, and carve gently down between the bones with a sharp carving knife to produce individual chops.

What to serve with the crown roast

This roast pairs well with classic holiday sides. Consider rich potatoes, roasted or glazed carrots, sautéed Brussels sprouts, or roasted green beans with sun-dried tomatoes and olives. A bright fruit compote, grilled pears, or a simple pan sauce made from drippings will also complement the pork.

Is a crown roast the same as a rib roast?

A rib roast is essentially a rack of pork that hasn’t been formed into a crown. Both cuts come from the rib section of the loin and are naturally flavorful thanks to a bit more marbling. The crown roast is simply a more dramatic presentation.

Pro tips for a pork crown roast

• Ask your butcher to form and French the crown—they’ll save you time and ensure a neat presentation.
• Brining is the difference between a dry roast and a juicy one—don’t skip it.
• If the exposed bone tips brown too quickly, loosely wrap them with small pieces of foil; a touch of char on the tips adds character, but avoid burning.
• Insert your thermometer into the thickest part in the center, not near the bones, for an accurate reading.
• A slight pinkness in properly cooked pork is acceptable and helps preserve juiciness. Overcooking dries the meat out.
• Resting is essential—tent with foil and allow the juices to redistribute before carving so slices remain tender.

A crown roast of pork is both visually stunning and richly flavored—perfect for a special occasion. Present it on a serving platter and carve at the table for a memorable centerpiece that will have guests asking for seconds.

More elegant holiday entrées

Herb-Crusted Beef Tenderloin

Leg of Lamb with Tomatoes and Kalamata Olives

Glazed Ham with Brown Sugar and Grainy Mustard

Rack of Lamb with Apricot Mustard Glaze

Fruit-Stuffed Pork Loin

Apricot Stuffed Cornish Hens

Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach