Recipe Details

Italian-Herbed Crown Roast of Pork

Prep Time: 10 minutes
Cook Time: 2 hours, 45 minutes
Servings: 16


Cook to 145 F with 3 minute rest


Italian-Herbed Crown Roast and Pan Sauce:

1 16-rib crown roast of pork, (about 8 pounds)
2 tablespoons Italian seasoning
Salt and pepper , to taste
3 cups chicken broth
1 cup dry red wine, preferably Italian
4 tablespoons unsalted butter, cut into 4 to 6 pieces
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

Cooking Directions

Preheat oven to 350 degrees F.

Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

Transfer pork to a cutting board and let rest 20 minutes.

Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

Slice the roast. Serve with the pan sauce on the side.

Yield: 16 servings

Nutrition per serving (Serving is 1 rib/chop and pan sauce)

Serving Suggestions

Feel free to change up the pan sauce by using white wine instead of red. You can also swap the Italian herbs for your favorite dried herb blend.
Serve with Sausage and Parmesan Dressing.

Nutrition Information

Calories: 370 calories
Protein: 61 grams
Fat: 15 grams
Sodium: 320 milligrams
Cholesterol: 125 milligrams
Saturated Fat: 5 grams
Carbohydrates: 3 grams

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About the Cut: Crown Roast

Crown roast is an attractive special-occasion entrée created using a pork rib roast/rack of pork. The easy-to-prepare crown roast is formed from a pork rib roast/roack of pork that is tied into a circle, ribs up.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its original wrapping.   A small roast will take 3-5 hours per pound while large roasts will take 4-7 hours per pound. 

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Butcher's Tips

Before roasting or barbecuing the crown roast should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can tie and French the crown roast for you.

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by anonymous 08/20/2014
My wife was afraid to have me try this on my family…now she requests that I make it over and over and over.

by anonymous 08/20/2014
My wife was afraid to have me try this on my family…now she requests that I make it over and over and over. - Duplicate.

This is a must try!
by anonymous 12/15/2011
 I can't wait to try one of these, my mouth is watering!