All across the country, people are gearing up for the holidays. From decorating to finding the perfect gifts, it's a time of year where most people want to create new traditions and memories with their loved ones. And what better way than cooking a fantastic meal? Christmastime Smoked Pork Crown Roast with Sage Pan Gravy has everything you need for Christmas dinner. Featuring the flavors of the season and an opulent presentation to wow your guests, this is the holiday showstopper like no other.  If you're looking for something traditional with great flavor that'll feed a crowd easily, then look no further.

First things first, talk to your butcher early to make sure it's available. The pig's loin, the ribs, is sliced from the carcass and carefully frenched and cut into a circle with the bones pointing upwards for a stunning holiday presentation. Prepare your smoker or hybrid grill for at least 3.5 hours of slow roasting at 225 degrees. Allow the roast to rise to room temperature and season with salt. Before placing in the smoker, brush with a mixture of Dijon mustard, garlic, sage, apple cider vinegar, and brown sugar. After smoking for several hours, finish the roast on the grill to get some yummy caramelization and texture.

Serve this magnificent feast with homemade gravy for your family and friends on Christmas Day or holiday gathering. But don't say we didn’t warn you - after this meal, they'll want this every year! Merry Christmas and Happy Holidays from American Made Grills!

Serves 12

Christmastime Smoked Pork Crown Roast with a Sage Pan Gravy Ingredients

For the Crown Roast

  • 1 12-rib pork crown roast
  • salt and pepper
  • 5 garlic cloves minced
  • 3 tablespoon honey Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • pecan wood chips

For the Pan Gravy

  • ¼ cup butter
  • handful fresh sage leaves
  • 2 cloves garlic minced
  • ¼ cup flour
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 tablespoon fresh parsley minced
  • salt and pepper to taste

Christmastime Smoked Pork Crown Roast with a Sage Pan Gravy Directions

  1. Special order your crown roast from your butcher no less than one week before your celebration. Have the butcher assemble the roast for you, grind the trimmings, and save them for another project.
  2. Prep your smoker for 225F with the rack at the lowest position and the water pan filled. Have your wood chips ready to go.
  3. Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for one hour.
  4. When the smoker is heated, mix the minced garlic, Dijon, and honey mustard, apple cider vinegar, brown sugar, and a dash of black pepper in a small bowl. Brush the mixture all over the pork.
  5. Place a digital thermometer along one section of the pork, making sure to not press against the bone, as this will lead to a false reading. Place the crown roast in the smoker and smoke until the roast reaches 145 degrees Fahrenheit.
  6. Remove from the smoker and cover. Meanwhile, preheat your charcoal or gas grill. Finish the roast over the flames to add more texture to the outer layer, about 5 minutes. Remove and wrap with foil. Allow the roast to rest for 15 minutes.

Make the Pan Gravy

  1. In a large skillet over medium heat, melt one tablespoon of the butter and add any reserved drippings from the resting crown roast.
  2. Fry the sage until crispy. Add the minced garlic and cook for 30 seconds. Add the remaining butter and melt.
  3. Sift the flour over the melted butter and mix to combine, cooking for about 30 seconds. Slowly whisk in the wine, making sure the flour doesn't lump. Add in the broth and bring to a boil. Reduce heat to a simmer, whisking constantly, and allow to thicken for about 5 minutes.
  4. Add in the fresh minced parsley and season with salt and pepper.
  5. Place the crown roast on a serving platter and garnish with fresh sage. Slice at each rib bone and serve, removing any cooking twine. Serve the pan gravy on the side.

Taken from

December 13, 2021 — Jason Klein