Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 crown roast of pork, 10–12 lb (16–20 ribs), frenched and tied
- Kosher salt (2 tbsp Diamond Crystal or 1 tbsp Morton) and 2 tsp black pepper
- 8 garlic cloves; 2 tbsp minced rosemary; 1 tbsp minced thyme; 1 tsp lemon zest
- 3 tbsp olive oil; 2 tbsp Dijon; 1 tsp brown sugar; 1 tsp crushed fennel seeds
- 12 cups (about 1.25 lb) day-old bread cubes
- 1/2 cup unsalted butter; 2 cups onion; 1 1/2 cups celery; 2 cups diced apple
- 3 cloves garlic; 1/2 cup parsley; 2 tbsp sage; 2 tsp thyme
- 3–3 1/2 cups low-sodium chicken stock; 2 large eggs
- 1 cup apple cider; 2 cups chicken stock; 3 tbsp flour; 2 tbsp butter (for gravy)
Do This
- 1. Dry-brine pork with kosher salt 12–48 hours if possible; bring to room temp 1 hour. Heat oven to 475°F (246°C).
- 2. Make paste: garlic, rosemary, thyme, lemon zest, Dijon, oil, brown sugar, fennel, pepper. Rub all over roast; foil the rib tips.
- 3. Roast at 475°F for 20 minutes; add 1 cup water to pan, reduce to 325°F (163°C) and cook until 110°F internal (about 45–60 minutes).
- 4. Meanwhile, sauté butter, onion, celery, apple; toss with bread, herbs, stock, eggs. Season. Par-bake in 13×9 at 325°F for 20–25 minutes.
- 5. When roast hits 110°F, mound par-baked dressing into center cavity. Return to oven at 325°F.
- 6. Roast until pork is 135–138°F and dressing 165°F (about 45–75 minutes). Rest 20–30 minutes to reach 140–145°F.
- 7. Make gravy with pan drippings, flour, 1 cup cider, 2 cups stock; simmer until glossy. Carve between bones; serve with stuffing and gravy.
Why You’ll Love This Recipe
- Showstopping centerpiece with tender, juicy pork and a crisp, herby bread dressing.
- Classic garlic–rosemary flavors that pair beautifully with apple-cider gravy.
- Safe, reliable method for “stuffed” presentation without soggy or undercooked dressing.
- Make-ahead friendly components streamline holiday timing.
Grocery List
- Produce: Garlic, yellow onions, celery, Granny Smith apples, lemons, fresh rosemary, fresh thyme, fresh sage, fresh parsley
- Dairy: Unsalted butter, large eggs
- Pantry: Crown roast of pork (10–12 lb; pre-order from butcher), day-old country bread, extra-virgin olive oil, Dijon mustard, apple cider, low-sodium chicken stock, all-purpose flour, brown sugar, fennel seeds, kosher salt, black pepper
Full Ingredients
Crown Roast & Garlic–Rosemary Paste
- 1 crown roast of pork, 10–12 lb (16–20 ribs), frenched and tied by your butcher
- 2 tbsp kosher salt (Diamond Crystal; use 1 tbsp if using Morton)
- 2 tsp freshly ground black pepper
- 8 garlic cloves, mashed to a paste
- 2 tbsp fresh rosemary, very finely minced
- 1 tbsp fresh thyme, finely minced
- 1 tsp finely grated lemon zest
- 2 tbsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 1 tsp light brown sugar
- 1 tsp fennel seeds, lightly crushed
- Heavy-duty foil for rib tips; butcher’s twine if needed
- 1 cup water for the roasting pan
Herbed Bread Dressing
- 12 cups 3/4-inch cubes day-old country bread (about 1.25 lb / 570 g)
- 1/2 cup (8 tbsp) unsalted butter
- 2 cups finely chopped yellow onion (about 2 medium)
- 1 1/2 cups chopped celery (3–4 ribs)
- 2 cups peeled, small-dice Granny Smith apple (about 2 medium)
- 3 garlic cloves, minced
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh sage
- 2 tsp chopped fresh thyme
- 1 1/2 tsp kosher salt (Diamond Crystal; use 3/4 tsp if Morton), plus more to taste
- 1 tsp freshly ground black pepper
- 3 to 3 1/2 cups low-sodium chicken stock, warmed
- 2 large eggs, beaten
Glossy Apple-Cider Pan Gravy
- Pan drippings from the roast (separate fat and juices)
- 3 tbsp all-purpose flour (or 2 tbsp cornstarch mixed with 3 tbsp cold water for gluten-free)
- 1 cup apple cider (not vinegar)
- 2 cups low-sodium chicken stock, plus more as needed
- 1–2 tsp apple cider vinegar, to taste
- 2 tbsp cold unsalted butter
- Kosher salt and freshly ground black pepper, to taste
To Finish (Optional)
- Fresh rosemary sprigs and parsley for garnish
- Pomegranate arils or thin apple wedges for color
- Paper frills for rib tips (optional, for presentation)
Step-by-Step Instructions
Step 1: Dry-brine and temper the pork
Pat the crown roast very dry. Sprinkle all over, inside and out, with kosher salt (2 tbsp Diamond Crystal or 1 tbsp Morton). Set on a rack over a sheet pan, uncovered, in the refrigerator for 12–48 hours. This dry brine seasons deeply and helps retain moisture. If you’re short on time, salt at least 1 hour before roasting.
Remove the roast from the fridge 1 hour before cooking to take the chill off. If it isn’t already tied into a crown, bend and tie with butcher’s twine. Preheat the oven to 475°F (246°C) with a rack in the lower-middle position. Wrap a small piece of foil around each rib tip to prevent scorching.
Step 2: Make the garlic–rosemary paste
In a small bowl, mix the garlic paste, rosemary, thyme, lemon zest, Dijon, olive oil, brown sugar, crushed fennel seeds, and black pepper. Stir until it forms a thick, spreadable paste.
Rub the paste all over the exterior of the roast, including the inner curve between the ribs (avoid the exposed bones). Let sit while the oven finishes preheating, 20–30 minutes.
Step 3: Start the dressing (dry bread, cook aromatics)
If your bread isn’t quite stale, spread the cubes on two sheet pans and bake at 300°F (150°C) for 20–30 minutes until dry but not browned. Meanwhile, melt the butter in a large skillet over medium heat. Add onion and celery with a pinch of salt and cook until translucent, 8–10 minutes. Stir in apple and cook 3–4 minutes more until just tender. Add garlic and cook 1 minute. Off heat, stir in parsley, sage, and thyme. Cool slightly.
Step 4: Sear-roast the crown, then lower the heat
Set the roast on a sturdy rack in a large roasting pan. Pour 1 cup water into the pan to prevent scorching. Roast at 475°F (246°C) for 20 minutes to jump-start browning.
Reduce the oven temperature to 325°F (163°C). Continue roasting until the center of the loin (not touching bone) reads about 110°F (43°C), typically 45–60 minutes more depending on size. If the pan gets dry, add a splash of water.
Step 5: Assemble and par-bake the dressing
In a very large bowl, toss the dried bread with the warm vegetable mixture, salt, and pepper. Whisk the eggs into 3 cups warm stock; pour over the bread and toss until evenly moistened. Add up to 1/2 cup more stock if the mixture looks dry; it should feel damp but not soupy. Rest 10 minutes so the bread hydrates.
Transfer to a buttered 13×9-inch (3-qt) baking dish. Cover with foil and bake at 325°F (163°C) for 20–25 minutes on a lower rack (you can do this alongside the roast). Uncover for the last 5 minutes to set the top lightly.
Step 6: Fill the roast and finish cooking
When the roast hits 110°F, remove the pan from the oven. Carefully pour the drippings into a heatproof measuring cup or fat separator and set aside for gravy. Spoon as much par-baked dressing as will comfortably fit into the center of the crown, mounding slightly level with the rib tips (keep extra dressing warm, uncovered, in the oven).
Return the roast to the oven at 325°F (163°C). Roast until the pork reaches 135–138°F (57–59°C) and the dressing in the crown registers 165°F (74°C), about 45–75 minutes more (time varies with roast size and oven). Rotate the pan halfway for even browning.
Step 7: Rest and hold
Transfer the crown roast to a carving board. Tent loosely with foil and rest 20–30 minutes; the internal temperature will rise to 140–145°F (60–63°C). Keep the stuffing warm. This rest is crucial for juicy slices and easier carving.
Step 8: Make the glossy apple-cider pan gravy and carve
Set the roasting pan across two burners over medium heat. If the pan is very dark or dry, add a splash of water and scrape up browned bits. Skim 3 tbsp fat from the separated drippings and return it to the pan (discard excess; reserve juices). Whisk in the flour and cook 1–2 minutes to form a light roux. Whisk in the apple cider, scraping up any fond, then gradually add 2 cups chicken stock and the reserved de-fatted juices. Simmer 5–8 minutes until silky and glossy. Season with salt and pepper; brighten with 1–2 tsp cider vinegar. Off heat, swirl in 2 tbsp cold butter. Strain if you like.
To carve, remove any twine. Cut downward between the bones to create neat chops. Serve chops with a generous spoonful of herbed dressing and nap with cider gravy. Garnish with rosemary sprigs and a few pomegranate arils or apple slices.
Pro Tips
- Order the crown roast in advance and ask the butcher to french the bones and tie. A 10–12 lb roast feeds 10–12 guests comfortably.
- Foil the rib tips early so they don’t scorch; remove the foil for the last 10 minutes if you want a touch of color.
- A probe thermometer is your best friend for perfect doneness. Pull at 135–138°F; rest to 140–145°F.
- For safe stuffing, par-bake and then finish inside the roast. Always verify 165°F in the center of the dressing.
- Make extra dressing in a casserole so there’s plenty for seconds; the crown holds only about half the batch.
Variations
- Maple–Mustard Finish: In the last 15 minutes, brush the roast with 2 tbsp maple syrup + 1 tbsp Dijon + 1 tsp cider vinegar for a shiny glaze.
- Sausage–Chestnut Dressing: Brown 1 lb mild Italian sausage; fold in with the bread plus 1 cup chopped roasted chestnuts. Reduce added stock by 1/2 cup.
- Gluten-Free: Use your favorite GF rustic loaf for the dressing and thicken the gravy with cornstarch slurry instead of flour.
Storage & Make-Ahead
Dry-brine the pork up to 48 hours ahead. The garlic–rosemary paste can be made 1 day ahead. Assemble the dressing (through Step 5) up to 24 hours ahead; cover and refrigerate, then par-bake while the roast starts. Leftover pork and dressing keep 3–4 days refrigerated; reheat gently, covered, at 300°F (150°C) until warm. Gravy keeps 3–4 days or freeze up to 3 months; rewarm gently, whisking in a splash of stock if needed.
Nutrition (per serving)
Approximate: 650 calories; 33 g fat (12 g saturated); 38 g carbohydrates; 4 g fiber; 9 g sugars; 45 g protein; 860 mg sodium.
