roast crown of pork recipe
The Best roast crown of pork recipe
One of the best things about crown of pork is how adaptable it is. You can serve it with everything from simple roasted potatoes and crisp green beans to a fresh salad or even a simple grain salad. It’s also a great way to use up a whole cut of meat without wasting anything—just dice the leftover meat into stir-fries or sandwiches later. My family always loves how the flavor stays rich and satisfying, even after a few days in the fridge. And because it’s packed with protein and healthy fats, it’s a great way to keep everyone full and energized, whether it’s a school night or a weekend gathering. No one ever feels like they’re eating “just pork” when it’s cooked right—it’s always something to look forward to.
Classic Roast Crown of Pork with Crispy Skin
A juicy, flavorful roast of pork crown that becomes crispy on the outside and tender inside. Perfect for a family meal with a simple tomato-based sauce.
🥘Ingredients
- 1 whole pork crown (about 3–4 lbs)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 cup tomato sauce
- 1 tbsp butter
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
👨🍳Directions
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1
Preheat oven to 375°F. Pat the pork crown dry with paper towels to ensure a crispy skin. -
2
Rub the pork with olive oil, salt, pepper, rosemary, and thyme, then let it sit for 10 minutes. -
3
Place the pork crown in a roasting pan, fat-side up. Roast for 45 minutes. -
4
After 45 minutes, increase the oven temperature to 425°F. Add the tomato sauce, butter, honey, garlic powder, and Worcestershire sauce to the pan. Pour the sauce over the pork and baste it for 10 minutes. -
5
Continue roasting until the pork reaches an internal temperature of 145°F (about 30–40 minutes total). The skin should be golden and crispy.
🔧Equipment
- Mixing bowl
- Roasting pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Roast Crown of Pork with Crispy Skin Works
❓ Frequently Asked Questions About Roast Crown of Pork with Crispy Skin
1. What is the best way to ensure the roast crown of pork stays moist while cooking?
Use a meat thermometer to check the internal temperature reaches 145°F (63°C) for safe doneness. After removing from the oven, cover loosely with foil and let rest for 15–20 minutes before slicing. Avoid overcrowding the pan or basting excessively, as these can steam the meat instead of searing it.
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2. Can I substitute a different cut of pork for the crown roast, and if so, which one?
Yes, a pork shoulder or pork loin can work in a pinch, though texture may vary. A shoulder tends to be more tender but less flavorful, while a loin stays firmer. Trim excess fat if using a loin to prevent excess richness in the dish.
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3. How do I know when the pork crown is done without relying solely on a thermometer?
Look for a deep golden-brown crust on the outside, and the meat should pull apart easily when gently probed with a fork. The juices should run clear, not pink. If unsure, err on the side of slightly underdone—resting time helps it reach full flavor.
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4. Should I season the crown roast before or after roasting?
Season generously with salt and pepper before roasting for even flavor penetration. Lightly brush with oil or melted butter after searing to enhance browning, but avoid over-seasoning after cooking, as it can make the meat tough.
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5. How long should the crown roast rest before slicing?
Rest for at least 15 minutes, ideally up to 20 minutes, to redistribute juices. This step is critical for tenderness—skipping it can result in dry slices. Place under a warm oven (200°F/95°C) if you’re in a hurry to slice quickly.
