This Glazed Crown Roast of Pork is impressive and will leave your guests thinking you spent hours on it. Secret is, it’s easier than you think and I’ll show you how. This beautiful pork loin roast is wrapped like a crown, seasoned simply with salt and pepper and roasted. A delicious basting of peach (or apricot) preserves mixed with ancho chili powder glaze it to perfection.
Ask your meat department butcher to cut or order a pork loin roast and he or she will tie it up for you. I typically get a 8-10 pound pork loin roast and they cut it beautifully and tie it into a crown. This feeds 8 to 10 people easily.
I also wrap aluminum foil over the bone tips to prevent them from getting burned and just after basting with the preserves and chili powder remove them.
Just look at this beauty! A quick seasoning of salt and pepper and that’s all you need. Let the incredible flavor off the meat come through.
Mid way into roasting this gets a basting of peach preserves mixed with some ancho chili powder. Feel free to use apricot too, it really incredible.
As this crown pork loin gets basted the preserves caramelize and get sticky. This is lip smacking good stuff!
This show stopper should wow the guests and the flavors are outstanding.
Slice in between each rib where your butcher made the cuts. Spoon on the pan juices and glaze. Enjoy!
Glazed Crown Roast of Pork
- 8 lb pork loin crown roast tied (10 to 12 ribs, about 6 to 8 pounds)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup peach preserves (or apricot)
- 1 tsp ancho chili powder
- Preheat oven to 400°F for 20 minutes. Place roast, rib ends up, in a shallow roasting pan and season all over with kosher salt and pepper. Cover rib ends with foil. Insert meat thermometer (See Note 1). Lower heat to 325°F and roast uncovered, for 90 minutes. Do not add water, do not cover.
- In a small microwave safe bowl mix together the preserves and chili powder. Heat for a minute to melt and mix well.
- Remove foil on rib tips. Baste the crown roast of pork all over and continue roasting until internal temperature in thickest part of meat (not not touching bone) registers 145-150°F, about 45-60 more minutes. Remove from oven and allow to rest 10 minutes before slicing.
- Insert meat thermometer in the center, thickest part of roast, making sure that it doesn’t touch any bone.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.