Italian-Herbed Crown Roast of Pork

Italian-Herbed Crown Roast of Pork

  • TOTAL PREP TIME175 minutes


  • 1 16-rib crown roast of pork (about 8 pounds)
  • 2 tablespoons Italian seasoning
  • Salt and pepper to taste
  • 3 cups chicken broth
  • 1 cup dry red wine preferably Italian
  • 4 tablespoons unsalted butter cut into 4 to 6 pieces
  • 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
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Preheat oven to 350 degrees F.

Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

Transfer pork to a cutting board and let rest 20 minutes.

Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

Slice the roast. Serve with the pan sauce on the side.

Yield: 16 servings

Nutrition per serving (Serving is 1 rib/chop and pan sauce)


Morris and Bohrn Families

Meet the Morris and Bohrn Families

Sedgwick, Kansas

We live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.

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