Holiday Crown Roast

5 from 1 vote

This Holiday Crown Roast is simple, bold and grilled to perfection to ensure a tender and juicy centerpiece at your holiday table.

Prep Time15

Cook Time2

Course: dinner, holiday meal, Main Course

Cuisine: American, French

Keyword: grilled, holiday crown roast, holiday recipe, holiday centerpiece, grilled pork, whiskey butter sauce, whiskey glaze recipe, grillin with dad recipes., juicy, roast, tender

Servings: People

Author: Maciek Zurawski

Ingredients

Crown Roast Ingredients

2.5-3 lbs Bone-in pork loin
2 tbsp Dijon mustard
4 tbsp All purpose seasoning

Whiskey Butter Sauce Ingredients

2 sticks Unsalted butter
1 cup Brown sugar
1/2 cup Whiskey
1 tbsp All purpose seasoning

Instructions

Remove any fat and silverskin from the pork roast and clean up the bones.
Score the meat between the bones, this will allow the roast to form the crown shape.
Spread dijon mustard on both sides of the roast and season with the all purpose rub.
Place the season roast bones up facing out. Bring the 2 ends together to make the crown shape and tie with butcher's twine.
Preheat the grill to a medium heat around 350 degrees Fahrenheit and set for indirect heat
Place the crown roast on the cooler side of the grill, bone-side up. and close the lid. Cooking time will vary depending on size, around 2–2.5 hours or until the internal temperature of the pork reaches 130 degrees.
In a saucepan add 2 sticks of butter, whiskey of choice, brown sugar and some Dad's All Purpose rub. Simmer the ingredients over low heat until the thickens into a glaze like consistency.
Once the internal temperature of the pork reaches 130 degrees Fahrenheit, start glazing it with the homemade WhiskeyButter Sauce. Make sure to cover the outside and inside.
Leave it on the grill for a few more minutes allowing the sauce to caramelize on the outside and bring the roast to 140 degrees internally.
Remove it from the grill and let it rest 5-10 minutes. Enjoy!

Notes

Ask the butcher to prep the crown roast for you. They can french the bones, trim the meat and tie the roast.

Check on the roast occasionally. If the bones start to get dark and looking burnt, add foil tips to prevent them from getting any darker.

Nutrition