• 1 crown roast of pork with 12 ribs, 7 to 8 lb.
  • ¾ cup dry white wine
  • 3 tablespoons firmly packed light brown sugar
  • 3 tablespoons olive oil
  • ½ cup Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • 2 large garlic cloves, chopped
  • Salt and freshly ground pepper, to taste
  • ¼ cup heavy cream


1. Set the roast on a flat rack in a large roasting pan.
2. In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.
3. Preheat an oven to 400°F.
4. Scrape the excess marinade off the roast and add it to the saucepan. Season the roast with salt and pepper.
5. Roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 1 1/2 hours more.
6. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
7. Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside. Serves 12.


I doubled the recipe for the sauce, but would not double the quantity of the sugar. Sauce became too sweet for my taste although guests were fine with it.



MacGourmet downloadCrown Roast of Pork with Rosemary. To import, drag image to your MacGourmet recipe box.




10 servings


preparation times

• Stand: 1 Hour
• Roast: 2 Hours
• Stand: 20 Minutes