Pork • Christmas

Pork Crown Roast

Name: Pork Crown Roast
Prep time: 30 min
Cook time: 3 min
Total time: 3 min
Yield: 12 servings
Ingredients: 10 to 12 lb pork crown roast, about 16 ribs; 3 tbsp olive oil; 4 garlic cloves, minced; 1 tbsp chopped fresh sage plus 1 tbsp thyme; 1 tbsp chopped fresh rosemary; 4 tsp kosher salt plus 2 tsp black pepper; 4 cups cubed apple stuffing, prepared; 1 cup apple cider or juice

Classic pork crown roast with herb rub and apple stuffing, roasted tall and juicy for a Christmas centerpiece.

Updated: Oct 6, 2026

⏱ 3 hours 30 minutestotal

12servings

580 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 3 hours 30 minutes.
Serves 12 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

Pork crown roast earns its place as a Christmas centerpiece because the rib circle looks dramatic while the meat stays juicy under steady heat. A 10 to 12 pound crown of about 16 ribs is rubbed with olive oil, garlic, sage, thyme, rosemary, salt, and pepper, with the center filled loosely with cubed apple stuffing.

Helpful guides

Instructions

Step 1

Heat the oven to 325 degrees Fahrenheit and set the crown in a roasting pan. Pat the pork dry and rub olive oil, garlic, sage, thyme, rosemary, salt, and pepper over the surface and between the ribs. Do not wash raw pork; washing spreads bacteria to sinks and counters.

Step 2

Wrap each exposed rib tip with a small square of foil to stop scorching during the long roast. Mound the prepared apple stuffing loosely into the center cavity without packing, since dense filling slows heat flow. Pour the cider into the pan around the base.

Step 3

Roast about 3 hours, basting with pan juices every 45 minutes, until the thickest meat between ribs reads 145 degrees Fahrenheit on an instant-read thermometer. Keep the foil caps on the bones and add half a cup of hot water if pan juices cook dry.

Step 4

Move the roast to a serving platter and rest 20 to 30 minutes so juices settle and the meat stays moist for carving. The stuffing center should also steam and read 165 degrees; scoop it into a dish if it needs extra oven time. Resting completes the safe finish.

Step 5

Remove the foil caps and replace them with paper frills if desired for presentation. Carve between the ribs with a sharp knife, giving each guest one or two ribs with stuffing. Serve with applesauce, gravy, and roasted vegetables for twelve servings.

Step 6

Refrigerate leftovers promptly in covered containers once the meal ends. Reheat slices covered with a spoonful of broth at 350 degrees until steaming and 165 degrees inside. Keep carving tools and boards washed between raw prep and serving.

Troubleshooting — fixes, not repeats

If the stuffing center stays cool, it was packed too tightly; fill loosely next time and verify 165 degrees in the middle. Scoop underdone stuffing into a dish and bake separately until steaming.
If rib tips char despite foil, double-wrap the bones and keep them away from upper heating elements. Darkened tips are cosmetic, but foil keeps them presentable.
If pan juices scorch, add hot water in half-cup amounts and loosen browned bits for gravy. A dry pan also smokes, so never let the bottom bake completely empty.
If the roast finishes early, tent with foil and hold at room temperature up to 30 minutes before carving. The rest improves juiciness and keeps serving flexible for guests.

Make it your way

For a sausage stuffing version, replace the apple stuffing with 4 cups of cooked pork sausage dressing with celery and onion.
For a fruit version, add 1 cup of chopped dried apricots and half a cup of toasted pecans to the apple base.
Keep the 325 degree roast, foil-capped bones, and 145 degree finish with rest in both styles.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered with broth at 350 degrees until steaming and 165 degrees throughout.

Freeze carved meat up to 3 months in freezer bags, then thaw overnight in the refrigerator.

FAQ

How do I order a crown roast?
Ask the butcher for a 16-rib pork crown of 10 to 12 pounds, frenched and tied, one to two weeks before Christmas. Confirm the rib count matches your guest list so each person gets at least one rib. Pick it up 1 to 2 days before roasting and refrigerate promptly.

What temperature is pork done?
Whole cuts of pork are done at 145 degrees Fahrenheit followed by at least a 3 minute rest. Check the thickest meat between ribs without touching bone. Stuffing in the center should separately reach 165 degrees for safety.

Can I cook stuffing inside the crown?
Yes, but fill the center loosely with precooked stuffing and confirm 165 degrees in the middle before serving. Dense raw dressing may stay cool while the pork finishes. Baking extra dressing in a separate dish guarantees enough for twelve guests.