Garlic-Herb Crusted Crown Roast of Pork

5 from 2 reviews

This crown roast of pork is flavored with garlic and fresh herbs. Tender, juicy and full of flavor, it makes a beautiful presentation for a holiday meal

Garlic Herb Crusted Crown Roast of Pork


For the Rub:


  1. Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.
  2. Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Set aside.
  3. Position the rack in the lower third of the oven and preheat to 450°F. Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
  4. Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the meat with the prepared rub. Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven.
  5. Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F. Total cooking time should be around 1-3/4 to 2 hours for an 8 to 9-pound roast.
  6. Tent loosely with foil and allow the roast to rest for 20 minutes, then carve by slicing between the rib bones to separate into individual chops.


Recipe Variation: Crown Roast of Pork with Brandied Cherry Sauce

We’ve also served crown roast of pork with an easy and delicious Brandied Cherry Sauce.

You can still use the same rub on the roast with a couple of minor adjustments.

Simply cut the garlic quantity back to 1 teaspoon, eliminate the orange zest and replace the 1/2 orange in the cavity with 1/2 of a small onion.

Our Savory Corn Bread Stuffing is the perfect complement to this recipe variation.