Spiced Wine-Glazed Holiday Crown Roast of Pork

No holiday presentation impresses quite like a traditional crown roast. Give your guests the best and let this recipe guide you to an entertaining classic.
Photo by Alexandra Rowley / Styling by Erin Merhar

Courtesy Yvan Lemoine, executive chef, Union Fare, New York City

This beautiful crown roast shines with a red wine and Port glaze that’s infused with a mix of wintery spices. It was created for Wine Enthusiast by Yvan Lemoine, executive chef of the new Union Fare, a restaurant and food hall in New York City’s Union Square neighborhood.

Ingredients
  • 1 standing rib roast of pork (10 ribs)
  • 1 bottle dry red wine
  • 1 cup spiced wine glaze (see below)
  • 5 garlic cloves, smashed
  • 1 cinnamon stick
  • 1 teaspoon green cardamom
  • 1 teaspoon star anise
  • 1 teaspoon pink peppercorns
  • 1 teaspoon juniper berries
  • ½ teaspoon vanilla
  • ½ teaspoon black pepper
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • 4 teaspoons chopped fresh ginger
  • Salt and pepper, to taste
  • 6 thyme sprigs 
  • 6 rosemary sprigs
  • 1 herb bouquet of fresh rosemary, lavender, oregano and thyme sprigs, tied at base with kitchen twine, for garnish (optional)
Directions

Have butcher clean, remove fat cap and french bones.

Combine red wine and ½ cup spiced wine glaze. Marinate pork overnight in mixture. Remove and pat dry. Using spice grinder, grind garlic, dried spices and ginger into paste. Rub pork with paste. Season heavily with salt and pepper.

Stand meat up. Form into circle with bones curving out and loins tucked in middle. (You may need to make small incisions at base of each chop.) Truss with twine. Place in roasting pan. Cover bones with aluminum foil to avoid burning. Place thyme and rosemary sprigs in center.

Preheat oven to 350˚F. Roast pork for 45 minutes. Remove foil and continue roasting until internal temperature reaches 155˚F, 15–20 minutes. Remove roast from oven and let rest 30 minutes. As roast rests, internal temperature will reach 160˚F. Leave oven at 350˚F for finishing later.

Using pastry brush, paint roast with remaining spiced wine glaze 20 minutes before serving. Return to oven and reheat for 15 minutes. Remove from oven, and transfer roast to large platter. Place herb bouquet, if using, in center and bring to table. Cut between ribs to serve one chop per guest. Serves 8, with two ribs left over.

Spiced Wine Glaze Ingredients
  • 6 cups ruby Port
  • 4 cups robust red wine 
  • 1 cinnamon stick
  • ½ teaspoon vanilla
  • 4 teaspoons chopped fresh ginger
  • 1 teaspoon green cardamom
  • 1 teaspoon star anise
  • 1 teaspoon pink peppercorns
  • 1 teaspoon juniper berries
  • ½ teaspoon black pepper
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • 1 orange peel
  • ½ cup honey
  • 8 whole ripe figs
  • 9 ounces apple pectin
Spiced Wine Glaze Directions

In large saucepan, combine Port, red wine, cinnamon stick, vanilla, ginger, dried spices, orange peel, honey and figs in saucepan. Cook, covered, over low heat until figs are soft and mixture thickens, 15–20 minutes.

Strain mixture. Set aside fruit, spices and orange peel. Add pectin to mixture. Using a handheld blender, purée until smooth.

Return mixture to pot, and bring to boil. Strain again, and place pot or bowl over ice to cool. Cool strained fruit and spices. When cooled, blend fruit and spices back into glaze.

Published on December 12, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net



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