This Crown Roast of Pork recipe will wow your holiday guests! Make this beautiful Pork Crown Roast with Whiskey Glaze for Christmas, Easter, or any special occasion. It will be the star of the holiday table!
Crown Roast of Pork Recipe
If youre looking for the perfect main dish for an amazing holiday feast, then this Crown Roast Pork Recipe is for you!
Skip the typical turkey and hams this year, and make this pork dish to really wow your guests instead. It looks absolutely beautiful at the center of the table, and it will elevate your Christmas dinner.
My favorite part of this pork crown roast is the delicious whiskey glaze. We brush it onto the meat during the roasting process, then make extra to serve with it. It just adds the best flavor!
This recipe does take quite a while to prepare and roast, so plan ahead. I love this recipe for Easter too, or any occasion that deserves something extra special.
What cut is a crown pork roast?
Pork crown roast is actually 2 bone-in pork loin roasts. The rib bones have been frenched and the chine bones removed. The two roasts are then tied into a crown shape.
It isnt an easy task and the best thing to do is to ask your butcher (about 2 days ahead) to form the crown roast for you.
Whiskey Glaze for Pork
Im obsessed with this whiskey glaze. Slather it in while it roasts, while it rests, and save some for serving! It adds so much flavor and moisture to the meat.
Glaze Ingredients:
- Chicken Broth
- Dijon Mustard
- Worcestershire Sauce
- Whiskey
- Minced Garlic
- Ginger (paste or ground)
- Honey
- Apple Cider (or apple juice)
- Kosher Salt
- Unsalted Butter
How to Make Pork Crown Roast
This definitely isnt one of those last-minute, throw a meal together, kind of dishes. It takes time to prepare and cook, but it is well worth the effort! Thats why I save this for holidays, because it adds something special to the table.
Here are a few tips to keep in mind:
- Instead of trying to form the crown roast yourself, ask your butcher to do it for you.
- Plan ahead! The roast needs to sit at least 6 hours before cooking, so it is best to prepare and let it rest overnight in the fridge.
- A good serving size is about 1 1/2 to 2 chops per person. A 7-9 pound roast will make 14-18 chops.
- Internal temperature of pork should reach 140F. Use an instant read thermometer to check the temp.
- After roasting, tent with foil to rest for 20-30 minutes.
How do you cut a crown pork roast?
Each rib bone will become its own chop, so use those as your guide. Use a carving knife to cut between bones.
Holiday Dinner Ideas
This pork crown roast is such a wonderful main dish for Christmas dinner. It will add that special touch to create a delicious feast that everyone will love.
Holiday meals are such a special time with friends and family, so taking the time to cook a dish like this just shows so much love. Christmas dinner only comes around once a year, so (usually) Im willing to spend that extra time in the kitchen to prepare something like this.
Side Dishes to Serve with this Pork Roast
If were talking about a holiday feast, then we cant forget about the side dishes. I have a huge list of my best Christmas sides and Thanksgiving side dishes, and any of those will due. But here are my favorites to pair with this roast.
- These simple mashed potatoes are a must, or try these mashed potatoes with bacon and goat cheese for something a little fancier.
- These Sauteed Leeks with Parmesan are delicious, and look beautiful next to this roast.
- I like serving these Brown Butter Glazed Carrots with pork.
- Add a side of these Creamy Garlic Mushrooms.
Make this beautiful roast for the perfect holiday meal and everyone will be amazed. Happy Holidays!
See the recipe card for details on how to make pork crown roast. Enjoy!
Looking for other holiday dinner ideas? Try these other main dish options:
- Slow Cooker Brisket
- Marmalade Glazed Ham
- Garlic Roasted Turkey Breast
- Orange Cranberry Pork Loin Roast
- Stuffing Stuffed Pork Roast
- Herb Crusted Rack of Lamb
Pork Crown Roast with Whiskey Glaze
This Crown Roast of Pork is a beautiful main dish for Christmas and holiday dinner!
For the Roast:
- 1 7-9 pound (14-18 chops) crown roast of pork
- 3 tablespoons Kosher salt
- 1 tablespoon ground black pepper
- 4 tablespoons unsalted butter (softened)
- Chopped fresh parsley (for garnish)
For the Glaze:
- 2 cups chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire Sauce
- cup whiskey
- 1 clove garlic (minced)
- 2 teaspoon ginger paste or 1 teaspoon ground ginger
- - cup honey
- cup apple cider or apple juice
- teaspoon kosher salt
- 1 tablespoon unsalted butter
For the Roast:
- Combine salt & pepper in a small bowl. Pat the roast dry with paper towels and rub with the salt/pepper mixture. Wrap kitchen twine twice around the widest part of the roast and tie it tightly. Refrigerate the roast, uncovered, at least 6 hours and up to 24 hours.
- Set oven rack to lower-middle position and heat oven to 475F. Line a baking sheet with foil and spray a metal baking rack with nonstick spray, and set the rack over the baking sheet.
- Set roast, bone-side down and brush with 4 tablespoons butter.
- Roast the meat until the internal temperature registers 110F, about 1 hour.
- Reduce oven temperature and remove roast from oven. Use two bunches of paper towels flip the roast over to bone side up.
- Brush the roast, inside and out, with the glaze.
- Roast the roast, basting every 15 minutes, until the internal temperature registers 140F, 1-2 hours.
- Transfer the roast to a carving board, brush with the glaze and tent loosely with foil to let rest 20-30 minutes.
- In a small saucepan, bring the glaze to a low boil over medium-high heat. Reduce the heat to low, cover the glaze and simmer about keep warm until ready to serve.
- Remove the twine from the roast and carve the meat between the bones.
- Serve the sauce with the roast, and
- Enjoy!
For the Glaze:
- Combine all glaze ingredients except the butter in a medium saucepan. Set the heat to medium-high and bring to a boil. Lower the temperature to low and simmer until reduced by a third and thickened. Brush the glaze over the roast after the first hour of cooking (after the oven temperature has been reduced to 300F).
Crown Roast of Pork is 2 bone-in pork loin roasts. The rib bones have been frenched and the chine bones removed. The two roasts are then tied into a crown shape. It isnt an easy task and the best thing to do is to ask your butcher (about 2 days ahead) to form the crown roast for you. Plan on 1 chops per person or 2 chops per person if leftovers are desired.
Plan on prepping the roast the day before serving. The roast needs to sit at least 6 hours before cooking, so it is best to prepare and let it rest overnight in the fridge.
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