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pork crown roast on a wire cooling rack

Pork Crown Roast with Whiskey Glaze

Servings: 10 people
This Crown Roast of Pork is a beautiful main dish for Christmas and holiday dinner!
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For the Roast:

  • 1 7-9 pound (14-18 chops) crown roast of pork
  • 3 tablespoons Kosher salt
  • 1 tablespoon ground black pepper
  • 4 tablespoons unsalted butter softened
  • Chopped fresh parsley for garnish

For the Glaze:

  • 2 cups chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire Sauce
  • ½ cup whiskey
  • 1 clove garlic minced
  • 2 teaspoon ginger paste or 1 teaspoon ground ginger
  • ¼-½ cup honey
  • ½ cup apple cider or apple juice
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter


For the Roast:

  • Combine salt & pepper in a small bowl. Pat the roast dry with paper towels and rub with the salt/pepper mixture. Wrap kitchen twine twice around the widest part of the roast and tie it tightly. Refrigerate the roast, uncovered, at least 6 hours and up to 24 hours.
  • Set oven rack to lower-middle position and heat oven to 475°F. Line a baking sheet with foil and spray a metal baking rack with nonstick spray, and set the rack over the baking sheet.
  • Set roast, bone-side down and brush with 4 tablespoons butter.
  • Roast the meat until the internal temperature registers 110°F, about 1 hour.
  • Reduce oven temperature and remove roast from oven. Use two bunches of paper towels flip the roast over to bone side up.
  • Brush the roast, inside and out, with the glaze.
  • Roast the roast, basting every 15 minutes, until the internal temperature registers 140°F, 1-2 hours.
  • Transfer the roast to a carving board, brush with the glaze and tent loosely with foil to let rest 20-30 minutes.
  • In a small saucepan, bring the glaze to a low boil over medium-high heat. Reduce the heat to low, cover the glaze and simmer about keep warm until ready to serve.
  • Remove the twine from the roast and carve the meat between the bones.
  • Serve the sauce with the roast, and…
  • Enjoy!

For the Glaze:

  • Combine all glaze ingredients except the butter in a medium saucepan. Set the heat to medium-high and bring to a boil. Lower the temperature to low and simmer until reduced by a third and thickened. Brush the glaze over the roast after the first hour of cooking (after the oven temperature has been reduced to 300°F).


Crown Roast of Pork is 2 bone-in pork loin roasts. The rib bones have been frenched and the chine bones removed. The two roasts are then tied into a crown shape. It isn’t an easy task and the best thing to do is to ask your butcher (about 2 days ahead) to form the crown roast for you. Plan on 1½ chops per person or 2 chops per person if leftovers are desired.
Plan on prepping the roast the day before serving. The roast needs to sit at least 6 hours before cooking, so it is best to prepare and let it rest overnight in the fridge.