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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- During the last 10-15 minutes of cooking remove the pork loin from the oven, brush the butter baste over the pork generously.
- Place the roast back in the oven and cook until the internal temperature reaches 145°F.
- Once it reaches 145°F remove the roast from the oven and allow it to rest for 10-15 minutes before you carve it.