Maple-Brined Crown Pork Roast

Prep time:5 min
Total time:7 hr 5 min

Serves 10 to 12


1/3 cup Longo’s Pink Himalayan Salt

1 tbsp Longo’s Whole Black Peppercorns

1 cup Longo’s Maple Syrup, divided

3 cloves garlic, sliced

1 crown roast pork (7 to 8lb or 12 to 14 ribs)

1 tsp each coarsely ground salt and pepper

Longo’s Mango Peach Chutney


  • Combine 1/3 cup salt and peppercorns with 2 cups water in Dutch oven; bring to a boil over medium heat, stirring until just a few crystals of salt remain.
  • Stir in 6 cups cold water along with 1/2 cup maple syrup and garlic. Place crown roast in brine; refrigerate for at least 4 hours or overnight.
  • Remove roast to a large colander; rinse lightly and pat dry. Transfer to a rack in roasting pan. Season with 1 tsp salt and pepper. Place roast on lowest rack; roast in preheated 325°F oven for about 3 hours or until the internal temperature registers 155°F, glazing with remaining maple syrup during the last hour.
  • Tent with foil; rest for 20 minutes before slicing between ribs to carve. Serve with Mango Peach Chutney.

A dash of advice

Make your holiday shopping and preparation easier – call ahead and ask your Longo’s Butcher to form and tie the roast in-store. If you get a smaller crown roast (5 to 6lb or 9 to 11 ribs), reduce cooking time by about 1 hour.

Nutritional Information

Per serving: 500 calories
  • Protein 47g
  • Fibre 0g
  • Fat 26g
  • Sugar 14g
  • Carbs 16g
  • Sodium 770mg