Holiday Pork Crown Roast with Sweet and Spicy Pepper Jelly Glaze
This beautiful holiday pork crown roast is seasoned with garlic and fresh herbs, oven-roasted until juicy and tender, and finished with a sticky, sweet and spicy red pepper jelly glaze. An impressive Christmas dinner centerpiece that’s surprisingly easy to make!
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes–3 hours 30 minutes (estimated)
- Total Time: Approximately 3 hours 10 minutes–4 hours 10 minutes
- Yield: 8-10 servings 1x
- Category: Dinner, HOLIDAYS, Main Dish, PORK
- Method: Roasting
- Cuisine: Holiday Recipes
Ingredients
Scale
For the Pork Crown Roast
- 1 bone-in pork crown roast (8–10 pounds)
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt (adjust for roast weight and salt brand)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 cup low-sodium chicken broth
For the Sweet and Spicy Pepper Jelly Glaze
- 1 cup red pepper jelly
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Prepare the pork: Remove the pork crown roast from the refrigerator about 30 minutes before cooking. Preheat the oven to 325°F. Pat the pork dry with paper towels and place it bone-side up on a rack inside a large roasting pan. Wrap the exposed bone tips loosely with aluminum foil if desired.
- Season the roast: In a small bowl, combine the olive oil, garlic, rosemary, thyme, kosher salt, black pepper, smoked paprika, and onion powder. Rub the seasoning mixture evenly over the pork. Pour the chicken broth into the bottom of the roasting pan.
- Roast the pork: Place the crown roast in the preheated oven and roast uncovered. Allow approximately 15–20 minutes per pound as a starting estimate, but begin checking the internal temperature early. Insert a meat thermometer into the thickest part of the pork, avoiding the bones.
- Prepare the pepper jelly glaze: While the pork roasts, combine the red pepper jelly, Dijon mustard, apple cider vinegar, brown sugar, Worcestershire sauce, butter, red pepper flakes, and rosemary in a small saucepan. Cook over medium-low heat, stirring frequently, until smooth. Simmer gently for 3–5 minutes until slightly thickened. Divide the glaze, reserving a clean portion for serving.
- Glaze the crown roast: When the pork reaches approximately 125–130°F internally, brush the outside generously with the pepper jelly glaze. Return to the oven and continue roasting, brushing with additional glaze every 10–15 minutes until the thickest part of the pork reaches 145°F. Loosely tent with foil if the glaze browns too quickly.
- Rest the pork: Remove the crown roast from the oven and transfer it to a serving platter or cutting board. Tent loosely with aluminum foil and allow to rest for 15–20 minutes before carving.
- Carve and serve: Remove the kitchen twine and slice between the rib bones to create individual pork chops. Arrange on a serving platter, brush or drizzle with the reserved warm pepper jelly glaze, and sprinkle lightly with fresh chopped rosemary. Serve immediately.
Notes
- Order ahead: Ask your butcher to French, shape, and tie the pork crown roast before bringing it home.
- Cooking temperature: Pork should reach an internal temperature of 145°F, followed by a minimum 3-minute rest. Resting for 15–20 minutes makes carving easier.
- Cooking time: The total roasting time depends on the size and thickness of the crown roast. Always use a meat thermometer rather than relying on time alone.
- Pepper jelly: Use mild red pepper jelly for a sweeter glaze or hot pepper jelly for extra heat.
- Prevent burning: Apply the pepper jelly glaze during the final portion of roasting because its sugar content can burn.
- Make ahead: Season the pork up to 24 hours in advance and refrigerate. Prepare the glaze up to 3 days ahead.
- Food safety: Keep the glaze reserved for serving separate from any glaze or brush that touches undercooked pork.
- Leftovers: Refrigerate cooked pork in an airtight container for 3–4 days. Reheat leftovers to 165°F.