Glazed Crown Roast of Pork

5 from 3 votes

This post may contain affiliate links. Please read my disclosure policy.

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.

Glazed Crown Roast of Pork

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.

Glazed Crown Roast of Pork prep shots

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.

Glazed Crown Roast of Pork

As this crown pork loin gets basted the preserves caramelize and get sticky. This is lip smacking good stuff!

I would usually serve this alongside a stuffing or mashed potatoes like my Colcannon Irish Mashed Potatoes or Whipped Potatoes with Cilantro Pesto.

Glazed Crown Roast of Pork

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
A close up of glazed crown roast of Pork

Glazed Crown Roast of Pork

5 from 3 votes
This beautiful pork loin roast is wrapped like a crown, seasoned simply with salt and pepper and roasted. A delicious basting of peach preserves mixed with ancho chili powder glaze it to perfection.
Servings: 10
Prep: 5 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 35 minutes


  • 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.


  1. Insert meat thermometer in the center, thickest part of roast, making sure that it doesn’t touch any bone. 


Calories: 493kcal | Carbohydrates: 11g | Protein: 48g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 375mg | Potassium: 824mg | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 1.5mg | Calcium: 63mg | Iron: 1.5mg

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.

Course: Dinner, Main
Cuisine: American, Southwest, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This recipe was awesome. The roast was very tender and the glaze was delicious. Will definitely use this again

  2. Hi Kevin this looks scrumptious can’t wait to try but I noticed you mentioned something about your Irish mashed potatoes do you have the recipe for that you can share? Thanking you in advance!

    1. Hi Wanda! I have not tried cooking it in the instant pot but sounds intriguing! If you try it let me know I would love to know how it turns out! Happy New Year!

  3. Has anyone tried adding a bit of pressed garlic to the glaze? If so, how many cloves of garlic. I’m thinking 2.
    I can’t cook without garlic!

  4. Hey Kevin! What a magnificant dinner centerpiece! That glaze looks so good! I’ve only made a crown roast once and that was a long time ago, I think I made a wild rice stuffing and put it in the middle of the roast. Truly an impressive and delicious meal!

    1. Hi Dorothy! This one was so amazing. We sliced and grabbed each piece with the bone and everyone just dug right in. Not daninty eaters by any means, but if ladies were present we’d use a fork and knife. 🙂