Crown Roast of Pork with Apple Chutney: A Show-Stopping Holiday Feast

A crown roast of pork is one of the most visually stunning dishes you can serve at a special gathering. The impressive presentation, with the rib bones forming a majestic crown, makes it a centerpiece worthy of any holiday table. Paired with a sweet and tangy apple chutney, this dish balances rich, juicy pork with the freshness of apples, spices, and a hint of vinegar.

While it may look intimidating, making a crown roast of pork at home is easier than you think. With the right preparation and cooking method, you’ll achieve tender, flavorful meat with a beautifully caramelized crust.

This guide will walk you through everything you need to know to make a perfect crown roast of pork with apple chutney, from selecting the right cut to cooking and serving it like a pro.

1. Why You’ll Love This Crown Roast of Pork

A crown roast isn’t just about looks—it’s also incredibly delicious! Here’s why you’ll love this dish:

• Visually impressive – The rib bones form a beautiful crown, making it a perfect holiday centerpiece.
• Juicy, flavorful meat – Proper seasoning and roasting result in tender, succulent pork.
• Sweet and savory contrast – The apple chutney adds brightness and balances the richness of the pork.
• Feeds a crowd – A crown roast can easily serve 8–12 people, making it ideal for large gatherings.
• Pairs with classic sides – Mashed potatoes, roasted vegetables, and stuffing complement it perfectly.

If you’re looking for a show-stopping dish that’s surprisingly easy to make, this crown roast of pork with apple chutney is the perfect choice.

2. Ingredients You’ll Need

For the Crown Roast of Pork:

• 1 (8–10 lb) crown roast of pork (about 14–16 ribs)
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 cup chicken broth (for basting)

For the Apple Chutney:

• 3 large apples, peeled, cored, and diced
• ½ cup apple cider vinegar
• ½ cup brown sugar
• 1 small onion, finely chopped
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup golden raisins
• 1 teaspoon Dijon mustard

For Garnish (Optional):

• Fresh rosemary or thyme sprigs
• Apple slices

3. Step-by-Step Instructions

Step 1: Prepare the Crown Roast

1. Preheat your oven to 375°F (190°C).
2. If your butcher hasn’t already tied the roast into a crown shape, tie it with kitchen twine to hold its shape.
3. In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika.
4. Rub olive oil all over the pork, then coat it with the seasoning mixture.
5. Place the roast in a roasting pan, bone-side up.

Step 2: Roast the Pork

1. Pour chicken broth into the bottom of the roasting pan to keep the meat moist.
2. Cover the tips of the bones with foil to prevent burning.
3. Roast uncovered for about 2–2.5 hours, or until the internal temperature reaches 140°F (60°C).
4. Baste the pork with pan juices every 30 minutes for extra flavor.
5. Remove from the oven, tent with foil, and let it rest for 15–20 minutes. The temperature will rise to 145°F (63°C) as it rests.

Step 3: Make the Apple Chutney

1. In a saucepan, combine apples, apple cider vinegar, brown sugar, onion, cinnamon, nutmeg, ginger, salt, and black pepper.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for about 20 minutes, until the apples soften and the mixture thickens.
4. Stir in raisins and Dijon mustard, then remove from heat.

Step 4: Serve and Enjoy

1. Transfer the roast to a serving platter.
2. Spoon apple chutney over the pork or serve it on the side.
3. Garnish with fresh herbs and apple slices for an elegant presentation.
4. Slice between the ribs and serve with your favorite side dishes.

4. Tips for the Best Crown Roast of Pork

• Order from your butcher – Ask for a frenched pork loin tied into a crown shape.
• Season well – A generous rub of herbs and spices enhances the flavor.
• Use a meat thermometer – This ensures perfectly cooked pork without overcooking.
• Let it rest – Resting helps retain juices and makes slicing easier.
• Don’t skip the chutney – The sweet and tangy apple chutney complements the pork beautifully.

5. Variations and Substitutions

Want to customize your roast? Here are some ideas:

• Maple glaze – Brush with maple syrup instead of basting with broth.
• Spicy chutney – Add red pepper flakes for a kick.
• Stuffed crown roast – Fill the center with stuffing for a festive touch.
• Citrus twist – Add orange zest to the seasoning rub for a bright flavor.
• Bone-in pork chops – If a crown roast is too large, use thick pork chops with the same seasoning.

6. Storing and Reheating

Refrigerating:

• Store leftover pork in an airtight container for up to 3 days.

Freezing:

• Wrap slices tightly in foil and freeze for up to 2 months.

Reheating:

• Reheat in the oven at 300°F (150°C) until warmed through.
• Avoid microwaving, as it can dry out the meat.

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FAQs

1. Can I make this dish ahead of time?

Yes! You can season the pork and prepare the apple chutney a day in advance. Roast the pork fresh for the best flavor.

2. What’s the best way to carve a crown roast?

Use a sharp knife to slice between the bones, creating individual pork chops.

3. Can I use boneless pork loin instead?

Yes, but you’ll lose the dramatic presentation of the crown roast. A boneless pork loin will still pair well with the apple chutney.

4. What side dishes pair well with this roast?

Mashed potatoes, roasted Brussels sprouts, green beans, stuffing, and a crisp apple salad are excellent choices.

5. How do I keep the pork juicy?

Basting with broth and letting it rest after cooking helps retain moisture.

6. Can I use a different type of fruit for the chutney?

Absolutely! Try pears, cranberries, or a mix of apples and pears for a twist.

7. What wine pairs well with this dish?

A fruity red like Pinot Noir or a crisp white like Riesling complements the pork and apple chutney.

8. Should I cover the roast while baking?

No, roasting uncovered helps develop a golden-brown crust. Cover only the bone tips with foil to prevent burning.

9. Can I cook this on a grill?

Yes! Use indirect heat and monitor the temperature closely. Grill at 350°F (175°C) until the internal temp reaches 140°F (60°C).

10. How many people does a crown roast serve?

A 14–16 rib roast serves 8–12 people, depending on portion sizes.