Easter Crown of Pork Roast

Crown of Pork Roast-Done

This Easter we had the opportunity to spend it with family in Indianapolis and we certainly took advantage to spend the holiday “at home”. My mom and I had planned on making the traditional ham for Easter dinner after church. Things quickly changed though once we went shopping for groceries and my dad spotted a crown of pork roast. Since neither my mom nor I had ever made one we decided to give it a try. We googled several recipes to search if there was a common way to cook the roast. Once we found a simple recipe we were actually surprised just how easy it is to prepare. Our crown roast had already been trimmed and tied by the butcher so our prep work was minimal.

Crown of Pork Roast-Undone

The roast was placed in a roasting pan and sprinkled with salt, pepper, garlic and Nature’s Seasoning. After baking for the required time we were able to  enjoy a delicious alternative to our traditional meal. Any side dish that you would normally serve with a pork roast would go well with this meat. We chose not to do a stuffing in the center, but doing so would certainly be simple and elegant.

Crown Roast of Pork

  • Servings: 10-12
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1 ten pound crown of pork roast, already trimmed and tied

Seasonings of your choice. I used salt, pepper, garlic and Nature’s Seasoning.


1. Preheat oven to 375 degrees. Generously grease a roasting pan.

2. Place roast in prepared pan and rub with seasonings. Place foil on the tops of the bones to prevent burning.

3. Place in oven and bake for 20-30 minutes. Loosely cover with foil. Reduce heat to 325 degrees and bake uncovered for 2 and 1/2 to 3 hours or until done.

4. Remove from oven and allow to rest for 20 minutes before serving. To carve simply use a sharp knife to slice in between bones.

Crown of Pork Roast-Done

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