Traditional Pork Crown Roast

Few dishes command attention quite like a classic pork crown roast. With its elegant ring of bone-in pork and rich blend of warming spices, this recipe makes an unforgettable main course especially when paired with caramelized apples, red onions, and a cider reduction glaze. While it looks impressive, the process is surprisingly manageable with a little prep and the help of your butcher.

Here’s how to make this holiday-worthy roast that delivers both beauty and bold flavor.

Ingredients

For the Roast:

• 1 crown roast of pork (16 to 18 bones, about 10 pounds)

• Kosher salt and freshly ground black pepper

• 2 teaspoons fennel seeds

• 1 teaspoon whole allspice

• 1 teaspoon whole black peppercorns

• 1/2 teaspoon juniper berries

• 1 small bay leaf

• 1/4 cup olive oil

For the Glaze and Garnish:

• 1/2 cup granulated sugar

• 1 tablespoon fresh sage, chopped

• 1 teaspoon fresh thyme leaves, chopped

• 6 Granny Smith apples, peeled, cored, and cut into wedges

• 2 large red onions, peeled and cut into wedges

• 1 stick (8 tablespoons) unsalted butter, melted

• 1 cup dry white wine

• 2 cups apple cider

Step-by-Step Instructions

1. Prep the Pork

• Place the roast on a rimmed baking sheet. Season all over with 1 tablespoon salt and freshly ground pepper.

• In a dry skillet over medium heat, toast the fennel, allspice, peppercorns, and juniper berries until fragrant and lightly golden (about 5 minutes).

• Transfer the spices to a blender. Add the bay leaf, olive oil, and another 1 tablespoon salt, blending into a coarse paste.

• Rub the paste all over the roast, especially in the crevices. Cover with plastic wrap and refrigerate for 8 to 24 hours.

2. Roast the Pork

• Preheat oven to 450°F.

• Place the roast on a rack in a large roasting pan and roast for 20 minutes.

• Lower oven temp to 350°F and continue cooking for about 1 1/2 hours, or until the internal temperature reaches 135°F.

3. Sear the Apples and Onions

• In a large bowl, toss apples, onions, sugar, sage, thyme, and 6 tablespoons melted butter.

• Heat a large skillet over high heat. Sear half of the apple-onion mix for 2–3 minutes, until deeply golden but apples remain firm. Transfer to a baking sheet. Repeat with the rest.

4. Make the Glaze

• In the same skillet, pour in the white wine and reduce until syrupy (about 4 minutes).

• Add apple cider, reduce to a glossy glaze (about 8 minutes), then swirl in the remaining 2 tablespoons butter. You should have about 1/3 cup of glaze.

5. Finish the Roast

• Once the pork hits 135°F, brush with half the glaze and raise oven to 450°F. Roast 5 minutes.

• Brush with remaining glaze and roast another 5 minutes, or until internal temp reaches 145°F.

• Let rest 30 minutes before slicing and serving with the apples and onions.

Pro Tips for Success

• Order Ahead: Ask your butcher for a crown roast 2–3 days in advance. Make sure it’s “Frenched” and tied properly for even cooking.

• Temperature Matters: Use an instant-read thermometer for best results—145°F is the safe internal temp for pork.

• Make It Ahead: You can prep the spice rub and sear the apples/onions a day in advance to save time.

Why This Roast Works

The spice blend featuring fennel, juniper, and allspice adds depth and earthiness, while the apple cider glaze gives a touch of seasonal sweetness. Granny Smith apples hold their texture beautifully and pair perfectly with the rich pork. Together, these elements create a balanced and festive meal that’s as satisfying as it is stunning.

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