Crown roast of pork in oven at 400 is beautiful and delicious to serve for dinner. Season with garlic and herbs or our Dry Rub for Pork Chops to make fork tender and juicy. Bone-in rack of ribs looks fancy to serve for special occasions.
A pork crown roast is a spectacular and festive centerpiece for special occasions and holiday feasts. It is made by fashioning a circle or crown shape from one or two racks of pork loin that are tied together, creating a visually impressive presentation. (affiliate links present)
Crown Roast of Pork Recipe
If all you can find is ribs, you can create a version of this in a sense but it wonโt quite look the same. Reason why these donโt work as well is that the bone sticks out on both ends and there isnโt nearly as much meat on the bone either. Yes ribs in oven at 200 are delicious, but doesnโt have this WOW.
Cooking Time Per Pound
Cooking time is approximately 12-15 minutes per pound if unstuffed, or 15-20 minutes per pound if stuffed. When done always use a meat thermometer to check for doneness. Not touching the bone, it should reach 145ยฐF or 63ยฐC. For stuffing, the center should reach 165ยฐF or 74ยฐC.
If you do choose to stuff with something in the center. Apples would bring a bit of sweetness to the meat, or a classic batch of prepared Pepperidge Farm Sausage Stuffing we make here with spicy ground meat is the bomb.
How Long to Cook Bone In Pork Chops depends on the size and thickness. Ensure your crown roast is properly cleaned and trimmed by your butcher. It should come tied in a circle. If itโs not tied, you may need to use kitchen twine to shape it into this shape. Rub the entire surface of the pork or lamb crown roast with olive oil to help the seasoning adhere.
If you want to protect the exposed bones from excessive browning or charring, you can cover them with foil or use crown roast covers. Put the pork or lamb crown roast in a roasting pan with a rack. The rack allows for even cooking and allows air circulation around the roast.
Ingredients
- 1 bone in pork loin a.k.a pork crown, 10-12 ribs
- Salt and pepper to taste
- Coriander is a fave of mine
- Thyme and a few sprigs rosemary
- Sprigs of fresh sage are best
- 4 tbsp olive oil is best
- 3 cloves garlic minced for flavor
Equipment Needed
Youโll want a roasting pan, roasting rack, knife, cutting board, and platter to serve the rib bones once sliced for this. Make sure you sharpen your device as you want it to slide right thru without ripping it apart.
Variations
Use salt, pepper, or your preferred seasoning blend. Consider using herbs like rosemary, thyme, or garlic for added flavor.
How to Cook Crown Roast of Pork
- Preheat the oven and then in a dish mix salt, spices and thyme leaves
- Rub on all sides with olive oil, and then with a mixture of seasonings
- Place the pork crown on a roasting rack inside roasting pan with bones sticking up. Wrap ends in foil so that they do not char.
- Cover the oven dish with a foil tent and place in the oven. Put in the oven, then lower the temperature
- The temperature inside the roasted pork should be 140 F when done.
- Allow to sit and rest for 10 minutes.
This is how to cook bulgur wheat, a great side dish that is healthy and pairs well with this dish. You can certainly make stuffing separately too on stove over high heat in like 15 minutes if you use something like stovetop beforehand if you do want to serve together.
How to Cut a Crown Roast
First off you always want your meat to rest for 15 up to 30 minutes before cutting it at all or juices will run out and not stay within the protein itself.
This is a bit different from cutting a traditional bone-in or pork picnic roast. The presentation is important, and youโll want to carve it to highlight the individual ribs and create an attractive serving. Start by carefully removing any kitchen twine that was used to tie it into shape. Take your time to avoid damaging the roastโs appearance. Put the roast on a cutting board and have a sharp knife handy so it slides right thru.
Hold steady with one hand and use your carving knife with the other to slice between the ribs. Cut down along the bones from the top down to the bottom. This will separate the roast into individual rib chops. As you slice, arrange them on a serving platter in a circular or semi-circular fashion to maintain the shape.
The curved shape of the platter can help recreate the crown appearance. You can garnish it with herbs or other decorative elements if desired. Each guest can then take a baked pork chops from the platter, and you can enjoy your impressive and delicious centerpiece.
FAQ
You would need to defrost it at least some in order to wrap it in a circle and secure with twine to bake properly. If there is no way to do this you would need to sit flat on a cooling rack, set on a baking sheet so the hot air can circulate around the whole piece. You would need to add 3 minutes per pound too.
A crown pork roast may be referred to by a few other names, although they might emphasize its preparation or appearance rather than the exact cut. Some alternate terms include:
1. Crown Roast (general term, may refer to lamb or pork, but pork is more common)
2. Pork Rib Crown Roast
3. Crown Roast of Pork
4. Pork Rib Roast (when not yet formed into a crown)
The โcrownโ specifically refers to the presentation, where the ribs are tied into a circular shape resembling this shape. If the ribs are left in a straight line, it might simply be called a pork rib roast.
Crown Roast of Pork Recipe
Equipment
Ingredients
- 1 bone in pork loin, aka pork crown, 10-12 ribs
- 3 tsp salt
- 2 tsp coriander
- 2 tsp pepper
- 4 sprigs thyme
- 4 sprigs rosemary
- 3 sprigs sage
- 4 tbsp olive oil
- 3 cloves garlic
Instructions
- Preheat the oven to 400F. Mix salt, spices and thyme leaves (from 1-2 sprigs) in a bowl. Rub the pork crown on all sides with olive oil, and then rub with a mixture of salt, spices and thyme.
- Make punctures with a knife all over the pork. Cut the garlic cloves into thin sticks, insert them into the punctures in the pork. This will give the pork a garlicky flavor. Use twine to stand rack up with bones facing up, tight so it stays in a round shape.
- Add sprigs of thyme, rosemary, and sage to the pork. Place the pork crown on a roasting rack inside your roasting pan with bones sticking up. Wrap the ends of the ribs in foil so that they do not char.
- Cover the oven dish with a foil tent and place in the oven. Roast 20 minutes. Then lower the temperature to 320F and roast for another 2 hours (the last half hour without foil).
- The temperature inside the roasted pork should be 140F when done. Allow to sit and rest for 10 minutes. Remove sprigs of herbs, as well as kitchen string and foil. Serve the pork crown whole or cut into portions according to the number of ribs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
