Golden Marmalade Crown Roast with Sage & Chive Butter

Name: Golden Marmalade Crown Roast with Sage & Chive Butter
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 10
Cuisine: American
Ingredients: 1 Kurobuta Rack of Pork; salt &amp; black pepper; 6 tablespoons butter, softened; 2 tablespoons fresh chives, finely chopped; 1 tablespoon fresh sage, finely chopped; ¼ cup brown sugar; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 cup orange marmalade

Rated 5.0 stars by 1 users

Cuisine

American

Author

Chef Kelly Cahoon

Servings

10 to 12

Prep Time

30 minutes

Cook Time

3 hours 30 minutes

Calories

167

Impress your guests with this Golden Marmalade Crown Roast with Sage & Chive Butter—a stunning holiday pork centerpiece that delivers both flavor and visual impact. This oven-roasted crown pork roast is coated in a rich herb butter made with fresh sage and chives, then finished with a glossy orange marmalade glaze that caramelizes beautifully as it cooks. The combination of savory herbs, sweet brown sugar rub, and bright citrus creates a perfectly balanced bite in every slice. Whether you’re planning an elegant Easter dinner, Christmas feast, or special occasion meal, this crown roast recipe is guaranteed to be a showstopper centerpiece that’s surprisingly simple to prepare.

Ingredients

1 Kurobuta Rack of Pork
salt & black pepper

Sage & Chive Butter

6 tablespoons butter, softened
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh sage, finely chopped

Sweet Rub

¼ cup brown sugar
1 teaspoon kosher salt
1 teaspoon black pepper

Orange Marmalade Glaze

1 cup orange marmalade

Directions

Preheat oven to 325ºF.
Pat roast dry and slice between each bone, about ½ way - not all the way through, just enough to be able to curve the roast. Season generously with salt & pepper.
Rub herb butter all over the roast. Sprinkle the sweet rub evenly over the top and tie the roast with twine to keep its round shape.
Place in roasting pan - bone tips up, foil on the tips if desired. Roast for about half the total cook time, 1.5 to 2 hours.
Brush marmalade over the roast. Continue roasting, brushing once or twice more.
Optional finish - increase heat to 375ºF at the end for caramelization. Remove the roast at 140 to 145ºF internal temp. Let rest 15 to 20 minutes before slicing, garnish with fresh orange slices and sage leaves.

Recipe Video

Recipe Note

Author Bio

Kelly Cahoon, known online as @chefkellycahoon, is a professional chef with over 15 years of experience teaching outdoor and from-scratch cooking, developing recipes, and creating food content. A California native now living off-grid in Arizona, she balances her culinary career with raising a growing family — with baby #5 on the way — while sharing recipes focused on real food, reliable techniques, and unexpected pairings that make elevated dishes approachable for families and bring warmth to the everyday table.

Nutrition

Serving Size 10 to 12
Calories 167, Carbs 27 grams (9%), Protein 1 grams (1%), Fat 7 grams (11%), Saturated Fat 5 grams (28%), Trans Fat 0 grams, Cholesterol 20 milligrams (7%), Fiber 0 grams, Sugar 25 grams, Sodium 346 milligrams (15%), Iron 0 milligrams, Potassium 35 milligrams (1%)