Crown pork roast with cranberry sauce
CROWN PORK ROAST WITH CRANBERRY SAUCE
When it comes to creating a showstopping meal, the CROWN PORK ROAST WITH CRANBERRY SAUCE truly reigns supreme. Its majestic presentation, tender meat, and savory crust make it a must-have centerpiece for any holiday table. But this dish is more than just visually impressive—it’s bursting with flavor and surprisingly simple to prepare. Whether you're celebrating Christmas, Thanksgiving, or hosting a dinner party, the crown roast brings a touch of elegance and indulgence, perfectly complemented by a keto-friendly cranberry sauce.The crown pork roast gets its name from the circular arrangement of rib chops formed by tying a bone-in pork loin into a ring, with the ribs pointing upward like a crown. While its shape is purely aesthetic, it elevates the presentation to new heights. Preparing the roast involves careful attention to technique: slitting between the ribs allows for better splay and even cooking but increases surface area, making temperature control critical to prevent dryness. Unlike connective tissue-rich cuts that require prolonged high-heat cooking, lean pork loin thrives at low, steady temperatures. Roasting at 250°F (120°C) ensures even cooking, bringing the meat to a juicy 140°F (60°C) throughout while keeping the exterior crisp and golden. Finishing at 500°F (260°C) creates a perfect crust for an unforgettable dining experience.This dish has a rich history, dating back to medieval times when it symbolized abundance and luxury. Today, it continues to wow guests while offering versatility in flavors—from savory herb rubs to tangy sauces. Pairing the roast with a keto-friendly cranberry sauce elevates the meal even further. Sweetened with honey or maple syrup and enhanced with orange zest or warm spices like cinnamon or cloves, the cranberry sauce adds a bright and festive touch. You can even include diced fruits or crunchy nuts for added texture. The sauce is easy to prepare in advance and stores well, reducing holiday stress.For a feast that’s as indulgent as it is nutritious, the Crown Pork Roast with Cranberry Sauce is a winner. Let the festivities begin with this elegant centerpiece—nutrient-rich, visually stunning, and deliciously satisfying. Bon appétit! Your fork is waiting!
Equipment
- 1 Wire rack
- 1 Roasting pan or baking sheet
- 1 Instant-read thermometer
Ingredients
CROWN PORK ROAST
- 1 pork roast 8-10 ribs, about 1-1.5 rib per person
- 4 garlic cloves grated
- 1 tsp mustard
- 2 tsp salt
- 1 tsp pepper
CRANBERRY SAUCE
- 12 oz cranberries fresh or frozen
- 1 tsp fresh rosemary or ½ tsp dried
- ¼ cup maple syrup
- ½ tsp orange zest
- ⅓ cup orange juice
- 2 cloves optional
- ¼ tsp cinnamon optional
Instructions
CROWN PORK ROAST
- Preheat your oven to 250°F (120°C).
- Place the pork roast on a cutting board with the fat side down. Using a sharp knife, make shallow, evenly spaced slits along the ribs, cutting about halfway through the meat. Be careful not to cut completely through to maintain the roast's structure.
- In a small bowl, combine grated garlic, mustard, salt, and pepper. Generously rub this mixture all over the roast, including inside the slits, for maximum flavor.
- Form the roast into a crown shape by bending it into a circular form and tying the end ribs together securely with kitchen twine.Place the roast on a wire rack in a roasting pan or baking sheet to allow even cooking and air circulation.Roast the pork in the oven for approximately 2 hours, until internal temperature reads 140°F (60°C).
- Remove the roast from the oven, cover it loosely with foil, and let it rest. Meanwhile, increase the oven temperature to 500°F (260°C). To prevent the rib tips from burning, cover them with foil, if desired.
- Return the roast to the oven and roast for an additional 10-15 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part of the meat and the exterior is golden brown and crispy.Remove the roast from the oven, cover with foil again, and let it rest for 15-20 minutes (to ensure the juices redistribute evenly) before slicing between each rib and serving.
CRANBERRY SAUCE
- In a medium saucepan, combine the washed cranberries (damaged cranberries discarded), maple syrup, orange zest, orange juice, rosemary, and cloves or cinnamon. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently, stirring occasionally, for about 10–15 minutes. The cranberries will pop as they cook, and the mixture will thicken into a compote as the cranberries break down and release their natural pectin.
- Remove the saucepan from the heat and adjust sweetness to taste. Let the cranberry sauce cool to room temperature before serving, allowing it to thicken further, then transfer it to a serving dish or storage container.
- This cranberry sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 10 days or frozen for up to 4 months.
Video
Notes
Nutrition
Serving: 1servingCalories: 417kcalCarbohydrates: 14gProtein: 62gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 173mgSodium: 725mgPotassium: 1114mgFiber: 2gSugar: 9gVitamin A: 49IUVitamin C: 12mgCalcium: 34mgIron: 2mg
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