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.
Equipment
- - Large roasting pan with rack
- Skillet
- - Blender or spice grinder
- - Instant-read thermometer
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
Instructions
- **Season Pork**: Toast spices, blend with bay, salt, oil to form paste. Rub onto roast. Cover & marinate 8–24 hrs.
- **Roast**: Roast at 450°F for 20 mins, then 350°F until 135°F internal temp (~1.5 hrs).
- **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.
- **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
- Use tea or broth if avoiding alcohol
- Store leftovers up to 4 days; freeze up to 2 months