Merrie Crown Roast of Pork

A crown roast of pork is one of those cuts that looks impossibly impressive on the table but requires surprisingly little fuss from the cook. The ribs are frenched and tied into a circle, creating a natural bowl in the center that gets packed with stuffing halfway through roasting.

Covering the exposed rib bones with foil for the first stretch of cooking is a small detail that makes a big difference. Without it, the tips char and blacken long before the meat is done, and you lose that dramatic presentation. The foil comes off at the very end so the bones dry out and stand tall.

The two-stage approach matters: roast the pork empty for the first two hours so the meat gets a head start, then add the stuffing for the final stretch. Stuffing added too early gets greasy and dense from sitting in rendered fat for hours. Adding it later lets the stuffing absorb just enough drippings for flavor while staying light.

Pro Tips

• Ask your butcher to french the bones and tie the roast into a crown. This is not a DIY job unless you’ve done it before.
• Use a meat thermometer placed in the thickest part of the meat, not touching bone or fat. Internal temperature is the only reliable way to judge doneness on a roast this size.
• Let the roast rest for 15 to 20 minutes after pulling it from the oven. The temperature will continue to climb, and the juices redistribute through the meat.
• Carve by slicing between each rib for individual chops with stuffing on the side.

Variations

• Fill the center with a wild rice and dried cranberry stuffing for a festive holiday feel.
• Use an apple and sage bread stuffing to complement the pork’s natural sweetness.
• Rub the outside with a mix of garlic, rosemary, and Dijon mustard before roasting for a more herbaceous crust.