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 to 12
Cuisine: American
Ingredients: 1 Kurobuta Rack of Pork; salt & 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

Chef Kelly Cahoon

Servings

10 to 12

Prep Time

30 minutes

Cook Time

3 hours 30 minutes

Calories

167

Cuisine

American

Category

Holiday & Special Occasion

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

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

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

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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.