Classic Pork Crown Roast
A classic holiday dish that will wow the whole family. Delicious, moist and flavorful bone-in pork loin roasted with apples and onions.
Ingredients
- 1 16-18 bone crown roast of pork
- Kosher salt
- ground black pepper
- 2 tspn fennel seeds
- 1 tspn whole allspice
- 1 tspn whole black peppercorns
- 1/2 tspn juniper berries
- 1 bay leaf
- 1/4 cup olive oil
- 1/2 cup granulated sugar
- 1 tbsp fresh sage chopped
- 1 tspn fresh thyme leaves chopped
- 6 granny smith apples peeled, cored, and cut into 8 wedges
- 2 large red onions peeled, and cut into 8 wedges
- 1 stick unsalted butter melted
- 1 cup dry white wine
- 2 cups apple cider
Instructions
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Put pork on a rimmed baking pan and season with 1 tbsp salt and 1 tbsp of pepper.
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Toast fennel, allspice, whole peppercorns and juniper berries over medium heat and until fennel begins to turn slightly golden.
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Combine toasted spices with bay leaf in a blender process until coarsely grounded. Add olive oil and 1 tbsp salt. Process until a coarse paste forms. Spread paste over pork. Cover the pork with plastic wrap and chill for at least 8 hours.
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Preheat your oven to 450℉.
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Put pork on a rack and set in large roasting pan. Roast for 20 minutes, then lower the oven temperature to 350℉ and continue to roast for about 1 1/2 hours or internal temperature is at least 135℉.
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Combine sugar, sage, thyme, apples, onions and 6 tablespoons of the butter. Heat a skillet over high heat. Add half of the apple and onion mixture and cook dark golden all over. Place in a rimmed baking sheet and cool spread out in a single layer. Repeat with remaining apple and onion mixture.
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Return skillet to high heat and add wine. Cook until thickened and reduced to about 2 tbsp. Add the cider and continue to cook until thickened and glossy. Mix in remaining 2 tbsp butter.
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Once the pork reaches 135℉, increase the oven temperature to 450℉ and brush pork with half the glaze. Return to the oven and roast for about 5 minutes. Brush with remaining glaze and continue to roast until the internal temperature registers 145℉. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.
