This garlic‑herb pork crown roast is brined, rubbed with a garlicky herb paste, and oven‑roasted until tender. The cavity is traditionally filled with wild rice and roasted chestnuts and cranberries for a festive centerpiece.
A crown roast of pork makes a stunning presentation for holidays or special dinners. Many recipes call for stuffing the center, but I prefer serving the roast unstuffed so the meat and any filling cook perfectly: stuffing left inside a large roast often overcooks the meat or remains underdone. Instead, fill the cavity with a prepared wild rice pilaf just before serving, or serve the rice on the side.
Brining is essential. When testing this recipe, roasting the pork without a brine produced bland, dry meat. A short juniper‑scented brine both seasons and tenderizes the roast deeply, so the herbed flavors penetrate toward the center and the finished roast stays juicy.
Order a crown roast from your butcher ahead of time and tell them how many people you plan to serve so they can crown the rack for you. Plan on 1 to 2 chops per person. The wild rice and roasted chestnuts and cranberries make an ideal accompaniment and bring a festive contrast in texture and flavor.–Diane Morgan
Garlic and Herb‑Rubbed Pork Crown Roast
David Leite
Equipment
- 2 turkey‑size oven bags (plastic oven bags)
Ingredients
- One (8–10 pound) crown roast of pork (about 14–22 ribs)
For the juniper brine
- 1/2 cup kosher salt
- 1/2 cup sugar
- 3 sage leaves
- 3 sprigs thyme
- 1 bay leaf
- 4 whole cloves
- 1 teaspoon juniper berries, crushed
- 1 teaspoon allspice berries, crushed
- 1/2 teaspoon peppercorns, crushed
- 4 cups cool water
- 4 cups ice water
For the herb and garlic paste
- 4 large garlic cloves, minced
- 1 tablespoon finely chopped sage leaves
- 1 tablespoon finely chopped thyme leaves
- 1/4 cup extra‑virgin olive oil
- 2 teaspoons kosher or sea salt
- 1/2 teaspoon freshly ground pepper
- Wild rice with roasted chestnuts and cranberries (to fill or serve with the roast)
Instructions
Planning ahead
- Prepare the juniper brine and begin brining the crown roast 24 hours before roasting. Use a bowl large enough to hold the roast. Nest one turkey‑size oven bag inside a second bag for double thickness, and place the open bags in the bowl. Fold back the top third of the bags to form a collar so the top stays open. Remove the roast from its packaging, place it inside the double bag with the rib bones pointing up, and unfold the collar.
Make the brine
- Combine salt, sugar, sage, thyme, bay leaf, cloves, crushed juniper and allspice berries, crushed peppercorns, and cool water in a 3‑quart saucepan. Bring to a boil over high heat, stirring to dissolve the salt and sugar. Boil 3 minutes, then remove from heat. Add the ice water, stir, and cool completely.
- Pour the cooled brine over the roast inside the double bag. Draw up the top of the inner bag, squeeze out as much air as possible, and secure with a twist tie. Repeat with the outer bag. Ensure the pork is fully submerged. Refrigerate and brine for 24 hours.
Make the roast
- Remove the roast from the refrigerator 1½ hours before roasting. Place the brined roast, still in its bags, in the sink. Open and discard the bags, brine, and any loose herbs or spices. Rinse the roast under cold water and pat thoroughly dry with paper towels. Transfer to a shallow roasting pan.
- Make the herb‑garlic paste: combine garlic, chopped sage, chopped thyme, olive oil, salt, and pepper in a small bowl. Rub the paste generously over the entire roast, including inside the cavity and between the bones. Set the roast rib bones down (upside down) in the pan and let it sit at room temperature up to 1 hour to marinate.
- Thirty minutes before roasting, position a rack in the lower third of the oven and preheat to 450°F (230°C).
Cook the crown roast
- Roast at 450°F for 15 minutes, then reduce oven temperature to 325°F (160°C) and continue roasting. After about 1 hour at the lower temperature, begin checking the internal temperature in the thickest part not touching bone. The roast is done when an instant‑read thermometer reads 145°–150°F (63°–66°C). A 9‑pound crown roast typically reaches 145°F in about 1¾ hours. Allow for a 5°–10°F rise during resting.
- Tent the roast with foil and rest 20 minutes to let the juices redistribute before carving.
Serve the roast
- Place the roast on a warmed platter with the rib bones facing up. Fill the cavity with prepared wild rice and scatter extra rice around the base, or serve the rice or bread stuffing on the side. Alternatively, present the roast on a bed of fresh herbs and fill the cavity with a bouquet of herbs for an elegant look. Carve by cutting between the ribs to separate chops; serve 1–2 chops per person.
Notes
Pork Crown Roast Royalty Note
Ask your butcher for classic cuts—real butchers appreciate customers who request traditional pieces like a crown roast. Ordering a larger, impressive roast will make a memorable impression and ensure you have plenty for guests.
Using a Cooking Bag
Buy turkey‑size oven bags (Reynolds or equivalent) at the supermarket; they are food‑safe, large, and strong and usually include twist ties. Do not use garbage bags. To crush whole spices, use a mortar and pestle or spice grinder. If you lack those, seal the spices in a heavy lock‑top plastic bag, press out the air, and pound them with the bottom of a heavy saucepan.
Adapted From
The Christmas Table
Nutrition
Nutrition information is an approximation and automatically calculated.
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