Glazed Crown Roast of Pork
12 CommentsLeave CommentPrint Recipe
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.
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!
- Honey Balsamic Roasted Brussels Sprouts
- Wild Rice Pilaf
- Asparagus with Tarragon Sauce
- Honey Butter Roasted Sweet Potatoes
- Roasted Mushrooms with Bacon
- Wilted Cabbage Salad
- Marinated Slow Roasted Onions
- Loaded Twice Baked Sweet Potatoes
- Sriracha Maple Bacon Wrapped Carrots
- Honey Mustard Sweet Potato Salad
- Balsamic Glazed Pearl Onions with Bacon
I would usually serve this alongside a stuffing or mashed potatoes like my Colcannon Irish Mashed Potatoes or Whipped Potatoes with Cilantro Pesto.
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.
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!
Here you go! https://keviniscooking.com/colcannon-an-underrated-irish-side-dish/
can this be cooked in a Insta Pot? if so what do I need to change as far as the cooking of the rib roast
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!
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!
Works for me!
Stunning and delicious Kevin! What a showstopper for the holidays!
Great applause for minimal effort and it is beyond tender Mary Ann.
This is absolutely stunning, Kevin! Talk about impressing your guests!! I’ve got to try this recipe…
It is BEYOND easy and looks amazing Marissa. The pork comes out so tender. Just so good. 🙂
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!
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. 🙂