Apricot-Glazed Crown Roast of Pork
Louiie Victa
September 14, 2023
This glazed pork roast is a fantastic holiday centerpiece and a surefire crowd pleaser for large get-togethers.
A typical pitfall of roasting large pieces of meat, such as this one, is that high oven temperatures can create uneven cooking. But roasting this dish is easy in the Anova Precision Oven. By using a low oven temperature of 250°F (121°C), you’ll ensure even cooking. And by setting the cook to use the probe, you’ll know exactly when the pork is finished. A final, quick, high-heat cook will crisp and brown the exterior before serving.
Notes: This roast is made using two bone-in pork loin roasts that have been frenched and tied together to form a crown. You can ask your butcher to process this cut, or you can trim, french, and tie the racks yourself.
Dry-brining the pork helps improve both its flavor and its moisture retention, so be sure to allot 12 to 24 hours of time for this step.
Serves
8
Prep Time
12:30
Cook Time
04:10
5 (1)
770
Ingredients
¼ cup
kosher salt
1 Tbsp
freshly ground black pepper
1 Tbsp
garlic powder
1 Tbsp
finely chopped fresh rosemary
1 Tbsp
finely chopped fresh sage
1 Tbsp
finely chopped fresh thyme
Zest of 2 lemons
2 (5- to 6-pound)
bone-in pork loin roasts, frenched (see note)
1 cup
apricot preserves
¼ cup
apple cider vinegar
2 Tbsp
soy sauce
Steps
1. Prepare Rub
In a small bowl, stir together the salt, pepper, garlic powder, rosemary, sage, thyme, and lemon zest.
2. Dry Brine
Place the pork loins on a rack set over a rimmed sheet pan. Rub the salt mixture into all sides of the loins.
Transfer to the refrigerator, uncovered, and let chill for 12 to 24 hours.
3. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 250°F
Heat: Rear
4. Truss and Tie
If you’ve had your butcher assemble the crown roast, you can skip the assembly step.
If not, tie the two loins together using kitchen twine with the bones facing upward, as pictured. If you are having trouble forming the loins into a perfect round, feel free to slash a few shallow cuts in between the bones where there is a lot of tension. The shallow cuts will give you a little slack and allow you to form the crown.
If they haven’t been covered already, cover the bones with aluminum foil to prevent them from burning.
5. Insert Probe
Place the roast on a wire rack set in a rimmed sheet pan. Insert the probe into the thickest part of the roast, being careful to avoid the bones.
6. Roast
Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature. This will take a few hours for a 10-pound roast, and longer for a larger one.
Sous Vide Mode: Off
Steam: 50%
Temp: 250°F
Heat: Rear
130°F Probe Target
7. Make Glaze
While the pork cooks, combine the apricot preserves, vinegar, and soy sauce in a medium saucepan. Bring to a simmer over medium heat. Continue to simmer until the mixture is syrupy. Remove from the heat.
8. Rest
Remove from the oven, remove the probe, and cover with foil. Let rest while the oven heats for browning.
9. Adjust Oven for Browning
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 475°F
Heat: Top, Rear
10. Brown Roast
Rack
Brush the roast all over with the apricot glaze. Return to the oven and cook until browned, 10 to 15 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 475°F
Heat: Top, Rear
00:10 Timer
11. Glaze and Serve
Remove the foil from the bones. Brush the roast with a second layer of glaze.
To serve, bring the whole roast to the table on a festive serving platter. Carve tableside, slicing between the ribs to serve.
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