Crown Roast of Pork
A majestic crown roast of pork with a savory herb rub, perfect for special occasions.
30 mins
Prep Time
2 hours
Cook Time
8
Servings
Ingredients
- 1 crown roast of pork (about 8-10 ribs)
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup chicken or vegetable broth
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Ensure the crown roast is at room temperature for even cooking.
Prepare the herb rub: In a small bowl, mix minced garlic, rosemary, thyme, olive oil, salt, and black pepper.
Rub the herb mixture all over the crown roast, making sure to coat it evenly, including between the ribs.
Place the crown roast in a roasting pan, standing upright with the ribs forming a circle. Cover the rib tips with foil to prevent burning.
Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 145°F (63°C). Baste occasionally with pan juices.
Remove from the oven and let rest for 15-20 minutes before carving. Serve with the pan juices or a side of gravy.
Chef's Tips
- Resting Time: Allowing the roast to rest ensures juiciness and even distribution of flavors.
- Herb Variations: Experiment with sage or parsley for a different flavor profile.
- Presentation: Fill the center of the crown with roasted vegetables or stuffing for a stunning presentation.
- Temperature Check: Use a meat thermometer to ensure perfect doneness without overcooking.
- Leftovers: Store leftovers in the fridge for up to 3 days. Reheat gently to maintain tenderness.
