Classic Pork Crown Roast

Classic Pork Crown Roast is the ultimate festive centerpiece for any special occasion. With its dramatic presentation, rich flavor, and tender, juicy meat, this roast turns any meal into a celebration. Seasoned with toasted spices and roasted to perfection, it’s paired with glazed apples and onions for a sweet and savory balance your guests will rave about.

Why You’ll Love This Classic Pork Crown Roast

• 👑 Visually impressive – a true holiday table centerpiece
• 🧂 Deep flavor from aromatic spice paste and overnight marination
• 🍏 Sweet & savory with cider-glazed apples and onions
• 🍷 Elegant glaze made from apple cider and white wine
• 👨‍🍳 Surprisingly simple with step-by-step preparation

Ingredients

For the Pork Roast:

• 1 crown roast of pork (16–18 bones, about 10 lbs)
• Kosher salt & freshly ground black pepper
• 2 tsp fennel seeds
• 1 tsp whole allspice
• 1 tsp whole black peppercorns
• ½ tsp juniper berries
• 1 small bay leaf
• ¼ cup olive oil

For the Glazed Apples & Onions:

• ½ cup granulated sugar
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme leaves, chopped
• 6 Granny Smith apples, peeled and cut into wedges
• 2 red onions, peeled and cut into wedges
• 8 tbsp unsalted butter, melted
• 1 cup dry white wine
• 2 cups apple cider

Instructions

1. Season the Pork

Place the crown roast on a rimmed baking sheet. Sprinkle with 1 tbsp salt and a generous grind of pepper.

Toast fennel, allspice, peppercorns, and juniper berries in a dry skillet for ~5 minutes.
Transfer to a blender with bay leaf and blitz until coarse. Add olive oil and 1 tbsp salt; blend to a paste.
Rub paste all over the pork, covering every crevice. Wrap tightly and refrigerate for 8 to 24 hours.

2. Roast the Pork

Preheat oven to 450°F (230°C).
Place pork on a rack in a large roasting pan and roast for 20 minutes.
Reduce temperature to 350°F (175°C) and continue roasting until internal temp reaches 135°F, about 1.5 hours more.

3. Make the Glazed Apples & Onions

In a large bowl, toss apples and onions with sugar, sage, thyme, and 6 tbsp of melted butter.
Heat a large skillet over high heat.
Sear half the mixture for 2–3 minutes until deeply golden but not soft.
Transfer to a tray and repeat with remaining batch.

Deglaze the skillet with white wine, simmer until reduced to a syrup (~2 tbsp).
Add cider and cook until thick and glossy (yields ~⅓ cup). Whisk in 2 tbsp butter.

4. Glaze & Finish

Once pork reaches 135°F, brush with half the glaze. Return to oven at 450°F for 5 minutes.
Brush with remaining glaze and roast until internal temp hits 145°F, another 5 minutes.
Remove from oven and rest for 30 minutes before slicing.

Serve with warm glazed apples and onions.

Recipe Details

this recipe

• Prep Time: 45 minutes
• Marinate Time: 8–24 hours
• Cook Time: 2 hours
• Rest Time: 30 minutes
• Total Time: 10 hours 40 minutes
• Servings: 16–18 servings
• Skill Level: Intermediate

Nutrition Facts (Approx. per serving)

• Calories: 540
• Protein: 36g
• Fat: 28g
• Carbs: 22g
• Sugar: 14g

Tips & Variations

• 🔪 Ask your butcher to French and tie the crown roast for even cooking.
• 🍎 Use firm apples like Braeburn or Honeycrisp if Granny Smith isn’t available.
• 🥃 For a stronger flavor, add a splash of brandy to the glaze.
• 🧊 Store leftovers in an airtight container for up to 4 days.
• ❄️ Freeze carved portions for up to 2 months.

Classic Pork Crown Roast

A dramatic, festive pork roast seasoned with aromatic spices and paired with caramelized apples and a cider glaze—perfect for holidays and special occasions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Servings: 16

Course: dinner

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• #### For the Roast:
• – 1 crown roast of pork 16–18 bones, ~10 lbs
• – Kosher salt & black pepper
• – 2 tsp fennel seeds
• – 1 tsp whole allspice
• – 1 tsp whole peppercorns
• – ½ tsp juniper berries
• – 1 bay leaf
• – ¼ cup olive oil
• #### For the Glaze & Apples:
• – ½ cup granulated sugar
• – 1 tbsp chopped sage
• – 1 tsp chopped thyme
• – 6 Granny Smith apples wedged
• – 2 red onions wedged
• – 8 tbsp unsalted butter 6 tbsp + 2 tbsp
• – 1 cup dry white wine
• – 2 cups apple cider

Equipment

• – Large roasting pan with rack
• Skillet
• – Blender or spice grinder
• – Instant-read thermometer

Method

 

1. **Season Pork**: Toast spices, blend with bay, salt, oil to form paste. Rub onto roast. Cover & marinate 8–24 hrs.
2. **Roast**: Roast at 450°F for 20 mins, then 350°F until 135°F internal temp (~1.5 hrs).
3. **Glaze Apples/Onions**: Toss with sugar, herbs, 6 tbsp butter. Sear in batches. Reduce wine & cider in skillet. Add 2 tbsp butter to finish glaze.
4. **Final Glaze**: Brush roast with glaze, return to oven at 450°F for 5 mins. Repeat with remaining glaze. Cook to 145°F. Rest 30 mins. Serve with apples & onions.

Notes

– Order the crown roast in advance from a butcher
– Use tea or broth if avoiding alcohol
– Store leftovers up to 4 days; freeze up to 2 months

FAQs

What is a pork crown roast?
It’s made by tying 2–3 racks of bone-in pork loin into a circular “crown.” A butcher can do this for you.

Can I make this without wine?
Yes, simply use more apple cider or substitute with chicken broth for the glaze.

How far in advance can I make it?
Marinate up to 1 day ahead. The roast can be cooked and rested an hour before serving.

What sides go well with this?
Try garlic mashed potatoes, roasted Brussels sprouts, or honey-glazed carrots.

Conclusion

This Classic Pork Crown Roast is more than just a meal—it’s a centerpiece. With deep seasoning, a tender roast, and golden glazed apples and onions, it’s everything you want from a holiday main dish. Make it for Christmas, New Year’s, or any feast-worthy gathering. The flavor is unforgettable, and the presentation is unbeatable.