Ingredients
Scale
- Pork crown roast, 4-5 lb (1.8-2.3 kg), Frenched
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup cranberry glaze
- 1 cup chicken broth
- Assorted root vegetables (carrots, parsnips, potatoes) for roasting
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Place the crown roast on a rack in a large roasting pan and secure the legs to maintain its shape.
- Rub with olive oil, garlic, rosemary, thyme, salt, and pepper; let marinate 30-60 minutes if possible.
- Roast vegetables around the roast; toss with a little oil and salt.
- Roast 1 hour 30 minutes to 2 hours, until the internal temperature reaches 145°F (63°C). If browning too fast, tent with foil.
- Transfer roast to a carving board; simmer pan juices with cranberry glaze and chicken broth to form a glossy sauce.
- Carve crowns, serve with vegetables and pan sauce, garnish with parsley.
Notes
- Let the roast come to room temperature before roasting for even cooking.
- Roast veggies alongside the meat for a one-pan dinner.
- Deglaze the pan with broth and cranberry glaze to make a glossy pan sauce.
- Prep Time: 20 mins
- Cook Time: 1 hr 45 mins
- Method: Roasting
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving (about 250 g)
- Calories: 320 calories
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg
