This oven-baked pork crown is the perfect centerpiece for your festive meal. This grand roast is seasoned with a declious rub, then brushed with a buttery baste toward the end of cooking. This helps to create a super succulent, juicy roast with a perfect balance of sweet and savory flavors.
The pork crown roast is a great alternative to traditional holiday meals like turkey and prime rib. It is more budget-friendly but even more visually stunning.
Despite its impressive appearance, this roast is surprisingly easy to prepare. It is ideal for holiday dinners, fancy Sunday suppers, or any gathering where you want to wow a crowd.
Whether it’s for Christmas, Easter, or any other special occasion, this pork crown roast will undoubtedly be the star of your table, leaving your guests in awe and eager for seconds.
What Is Pork Crown?
A pork crown roast is a pork loin rib roast that has been tied together in a circle with the ribs. The bones form what looks like a crown. I usually call ahead with my butcher and ask him to prepare this cut for me. I usually allow one rib per person, so that should help you figure out how much to ask the butcher for.
What You’ll Need
- Pork Loin Rib Roast
- Olive Oil
- BBQ Rub (or you can use the ingredients below and make your own rub)
- Brown Sugar
- Paprika
- Garlic Powder
- Onion Powder
- Dried Thyme
- Dried Rosemary
- Salt
- Black Pepper
- Cayenne Pepper (Optional, For Extra Heat)
- Butter Baste:
- Unsalted Butter
- Pure Maple Syrup
- Dijon Mustard
How to Make Pork Crown Roast
Step 1: Prepare
Preheat the oven to 350°F. Then, pat the pork loin dry and combine the olive oil, brown sugar, paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and cayenne pepper (if using).
Rub the pork loin roast with all the rub mixture to cover it evenly.
Prepare the crown by slicing 1/4 inch down between each rib. Then, wrap the ribs end-to-end into a crown shape. Secure with butcher’s twine. Then, wrap the tips of the ribs in foil to prevent burning.
Step 2: Cook
Place the pork loin rib roast in a cast iron pan or roasting pan. Put the pan in the oven and cook for 2 -2.5 hours. While the roast is cooking, melt the butter in a saucepan and stir in the maple syrup and Dijon mustard.
During the last 10-15 minutes of cooking, remove the pork loin from the oven, generously brush the butter baste over it, and place the roast back in the oven. Cook until the internal temperature reaches 145°F.
Step 3: Rest and Serve
Once it reaches 145°F, remove the roast from the oven and allow it to rest for 10-15 minutes before carving it.
What Internal Temperature You Need?
You’ll need to reach an internal temperature of 140°F – 140°F to ensure your pork crown is safe to eat.
What To Serve With It
Here are some of my favorite sides to serve with baked pork crown
Grilled Broccoli
Grilled Carrots
Smoked Mash Potato
How To Store Leftover Pork Crown Roast
If you have leftovers, wrap them in aluminum foil and store them in an airtight container in the fridge for 3-5 days.
If you wish to reheat leftovers, place the pork crown on a sheet pan and toss it in the oven at 375°F for 15-30 minutes until the roast becomes warm.
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Pork Crown Roast
This oven-backed pork crown roast is a true show-stopper. It’s perfect for festive meals like Christmas or Thanksgiving, but it’s simple enough to make for a Sunday night dinner.
- 6 lb pork loin roast
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper optional, for extra heat
- Butter Baste:
- 1/4 cup unsalted butter
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
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Preheat the oven to 350°F. Then, pat the pork loin dry and combine the olive oil, brown sugar, paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and cayenne pepper (if using).
-
Rub the pork loin roast with all the rub mixture ensuring to cover it evenly.
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Prepare the crown by slicing 1/4 inch down between each rib, then wrap the ribs end-to-end into a crown shape. Secure with butchers twine. Then wrap the tips of the ribs in foil to prevent burning.
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Place the pork loin rib roast on a roasting pan. Put the pan in the oven and cook for 2 -2.5 hours. While the roast is cooking melt the butter in a saucepan and stir in the maple syrup and dijon mustard.
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During the last 10-15 minutes of cooking remove the pork loin from the oven, brush the butter baste over the pork generously.
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Place the roast back in the oven and cook until the internal temperature reaches 145°F.
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Once it reaches 145°F remove the roast from the oven and allow it to rest for 10-15 minutes before you carve it.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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