Description
This elegant Pork Crown Roast with Whiskey Glaze recipe features a tender and flavorful crown roast of pork, seasoned with kosher salt and black pepper, then basted with a rich whiskey glaze made from honey, Dijon mustard, Worcestershire sauce, and apple cider. Perfectly roasted to juicy perfection and garnished with fresh parsley, this dish is ideal for holiday dinners or special occasions where impressive presentation and mouthwatering taste are key.
Ingredients
Scale
Pork Crown Roast
- 7-9 pounds (1 roast) crown roast of pork (14-18 chops)
- 3 tablespoons Kosher salt
- 1 tablespoon ground black pepper
- 4 tablespoons unsalted butter (softened)
- Chopped fresh parsley (for garnish)
Whiskey Glaze
- 2 cups Chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup whiskey
- 1 clove garlic (minced)
- 2 teaspoons ginger paste (or 1 teaspoon ground ginger)
- ¼-½ cup honey
- ½ cup apple cider or apple juice
- ½ teaspoon kosher salt
- 1 tablespoon unsalted butter
Instructions
- Prepare the Roast: Preheat your oven to 350°F (175°C). Season the crown roast thoroughly with 3 tablespoons kosher salt and 1 tablespoon ground black pepper, ensuring even coverage all around. Spread the softened 4 tablespoons of unsalted butter over the roast to help retain moisture and enhance browning.
- Roast the Pork: Place the crown roast bone side down on a roasting pan rack. Insert an oven-safe meat thermometer into the thickest part of the roast. Roast for approximately 2 hours (120 minutes), or until the internal temperature reaches 145°F (63°C) for juicy, medium doneness. Baste occasionally with pan drippings to keep the meat moist and flavorful.
- Prepare the Whiskey Glaze: While the roast is cooking, combine 2 cups chicken broth, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, ½ cup whiskey, 1 minced garlic clove, 2 teaspoons ginger paste, ¼-½ cup honey (to taste), ½ cup apple cider or apple juice, and ½ teaspoon kosher salt in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to blend flavors. Reduce the glaze until slightly thickened, about 10-15 minutes. Remove from heat and stir in 1 tablespoon unsalted butter for a shiny, rich finish.
- Glaze the Roast: During the last 20 minutes of roasting, gently brush the whiskey glaze over the pork crown roast every 5-7 minutes. This layering of glaze will build a delicious, caramelized coating that complements the savory roast perfectly.
- Rest and Serve: Once the roast has reached the desired temperature, remove it from the oven and tent loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute throughout the meat, ensuring maximum tenderness. Garnish with chopped fresh parsley before slicing between the ribs and serving.
Notes
- Use a meat thermometer to ensure the pork is perfectly cooked without being overdone.
- Adjust the amount of honey in the glaze to your preferred sweetness.
- Allowing the roast to rest after cooking ensures juicy, tender slices.
- If you prefer a spicier glaze, add a pinch of red pepper flakes during the simmer.
- Make sure to baste the roast regularly with the glaze to build up a flavorful crust.
