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–+ servings
Holiday Crown Pork Roast

Ultimate Holiday Crown Pork Roast for a Festive Feast

Impress your guests with this stunning Holiday Crown Pork Roast, packed with flavor and easy to prepare for any festive gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pork Roast Ingredients
  • 1 bone-in pork rib roast Choose a quality cut for the best flavor and presentation.
  • 1 bunch fresh herbs (rosemary, thyme, sage) For a fragrant herb rub.
  • 4 cloves garlic Minced to add depth.
  • 1 teaspoon salt Essential for flavor.
  • 1 teaspoon black pepper Freshly ground for mild heat.
  • 2 tablespoons olive oil To keep the roast moist.
Glaze Ingredients
  • 1/2 cup maple syrup Adds a sweet touch.
  • 2 tablespoons Dijon mustard For a zesty kick.
  • 2 tablespoons apple cider vinegar To brighten the glaze.
Side Ingredients
  • 2 cups seasonal vegetables (carrots, Brussels sprouts) Roasted to mirror pork flavors.
  • 4 cups potatoes (mashed or roasted) Garlic mashed recommended.
  • 1 cup cranberry sauce To balance richness.

Equipment

  • Oven
  • large oven-safe skillet
  • Mixing Bowl
  • meat thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Rinse the pork roast and pat it dry. Combine garlic, herbs, salt, and pepper to make a rub, and massage this all over the roast.
  2. Heat a skillet over medium-high heat, add olive oil, and sear the pork roast for 3-4 minutes on each side until golden brown.
  3. In a mixing bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar for the glaze. Brush half over the seared roast.
  4. Transfer the skillet to the oven and roast for approximately 1 hour, basting with remaining glaze every 20 minutes.
  5. Let the roast rest for 15-20 minutes after cooking, covered loosely with aluminum foil, to allow juices to redistribute.
  6. Prepare seasonal sides by roasting vegetables at 375°F for about 25-30 minutes, and boil potatoes separately till tender.
  7. Slice the roast into chops, arrange on a platter with roasted vegetables and cranberry sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat by warming in a baking dish with broth at 350°F (175°C).

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