Crown Roast of Pork


Step 1

Put oven rack in center position and preheat oven to 350°. Rinse pork and pat dry. Season all over with salt, pepper, thyme, rosemary, and sage. Set pork in a roasting pan and drizzle with olive oil. Cut top off garlic head so cloves are exposed and place in center of pork. Cover top of each bone with a small cap of foil to prevent blackening in oven. Pour 2 cups broth into pan.

Step 2

Roast pork, basting every 30 minutes with accumulated pan drippings. (If pan begins to look dry, gradually add up to 2 cups additional broth.) Cook until a digital thermometer inserted horizontally through middle of roast into center of thickest part reads 145°, 1 1/2 to 2 1/2 hours (see Notes), and garlic is soft (if garlic isn't soft, put it in a small ovenproof dish and cook up to another 30 minutes). Transfer pork to a carving board, tent with foil, and let rest.

Step 3

Meanwhile, pour pan drippings into a large measuring cup; let sit until fat rises to top. Spoon off 4 tbsp. fat and reserve; discard the rest. Measure 1 cup juices (add broth if necessary to make 1 cup).

Step 4

Set roasting pan on top of stove so it spans 2 burners. Put reserved fat in pan and whisk in flour. Cook over medium-low heat, whisking, until flour develops a nutty aroma and is deeply browned. Gradually whisk in reserved juices and 3 cups chicken broth. With a wooden spoon, scrape up any browned bits; then resume whisking until gravy is smooth. Increase heat to high and bring to a boil, whisking. Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 5 minutes. Add salt and pepper to taste; pour through a strainer into gravy boat.

Step 5

Pop garlic cloves out of their skins into a small serving bowl. Remove string from roast and foil covers from bones. Serve with roasted garlic and gravy. Carve between bones with a sharp knife.

Step 6

Note: Nutritional analysis is per serving.


Crown Roast of Pork

16 Servings



  • Serves 16
  • Energy 7296.2 kcal
  • Fat 451.95 g
  • Saturated 151.12 g
  • Monounsaturated 208.52 g
  • Polyunsaturated 48.45 g
  • Carbs 67.65 g
  • Carbohydrates (net) 59.4 g
  • Fiber 8.25 g
  • Sugars 4.61 g
  • Protein 696.23 g
  • Cholesterol 2117.51 mg
  • Sodium 9339.2 mg
  • Calcium 1048.54 mg
  • Magnesium 802.22 mg
  • Potassium 13904.94 mg
  • Iron 36.49 mg
  • Zinc 61.4 mg
  • Phosphorus 7086.01 mg
  • Vitamin A 106.59 µg
  • Vitamin C 57.03 mg
  • Thiamin (B1) 30.56 mg
  • Riboflavin (B2) 8.72 mg
  • Niacin (B3) 167.03 mg
  • Vitamin B6 17.01 mg
  • Folate equivalent (total) 123.15 µg
  • Folate (food) 123.15 µg
  • Vitamin B12 18.82 µg
  • Vitamin D 16.81 µg
  • Vitamin E 11.84 mg
  • Vitamin K 165.89 µg
  • Water 3931.3 g



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