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Ina Garten's bone-in pork roast recipe delivers that perfect balance of crispy celery crown and tender, juicy meat—exactly what elevates Sunday dinner to restaurant-quality. I've tested countless methods, and this one consistently delivers a roast with a mahogany crust and melt-in-your-mouth interior. The secret lies in proper searing and a slow roast that renders fat while keeping the meat moist.
The celery crown—those crispy, caramelized celery stalks wrapped around the roast—is what makes this recipe special. It adds texture and flavor without overwhelming the pork's natural richness. You'll start with a dry-brine overnight, which ensures the meat stays juicy even after hours in the oven.
This isn't just a recipe; it's a technique that transforms a simple cut of pork into something extraordinary.
By the time you pull this roast from the oven, you'll have a golden-brown crust on the celery crown, crispy skin on the pork, and meat that's perfectly tender throughout.
The aroma alone will have everyone gathering at the table. This is the kind of dish that makes cooking feel like a celebration, not just a chore.
Serve with roasted potatoes, caramelized onions, or a simple green salad to round out the meal. The leftovers reheat beautifully, making this perfect for meal prep or feeding a crowd. Let's get started on your new signature dish.
Ingredients for bone in pork roast recipe ina garten
Six ingredients transform a simple pork roast into a showstopper with crispy celery crown and melt-in-your-mouth meat.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Loin Roast 🐷 | 4 lb | Center-cut, 1.5-inch thick |
| Celery Stalks 🧅 | 6 whole | Fresh, trimmed to 3-inch lengths |
| Yellow Onion 🧅 | 1 whole | Cut into 6 slices, 1/4-inch thick |
| Garlic Cloves 🧄 | 8 cloves | Peeled, smashed lightly |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, fresh preferred |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, fresh preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Coarsely ground |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 pieces |
| Olive Oil 🫒 | ¼ cup | Extra-virgin, for searing |
| All-Purpose Flour 🌾 | ¼ cup | For dredging celery crown |
| Honey 🍯 | 2 tbsp | For glaze, optional |
The pork loin is the star here—look for a center-cut roast with good fat marbling at Whole Foods or your butcher shop. A 1.5-inch thickness ensures even cooking, and bone-in keeps it juicier. I always ask for it to be trimmed of excess fat (but leave some for flavor). The celery crown needs fresh, crisp stalks—avoid those rubbery ones at the back of the fridge. Trader Joe's usually has the best selection. For the herbs, fresh is non-negotiable—they make all the difference in that aromatic crust.
No fresh rosemary? Dried works at half the amount, but it won't have the same punch. Running low on butter? Ghee or coconut oil works in a pinch for the sear, though butter gives that signature richness. The celery crown can be prepped ahead—just store the assembled crown (before roasting) in the fridge for up to 24 hours. For the honey glaze, maple syrup is a great substitute if you're avoiding sugar. And if you're worried about the roast drying out, baste it every 30 minutes—trust me on that.
This roast reheats like a dream—350°F for 20 minutes with a splash of broth or water. The celery crown stays crispy if you reheat it separately in the oven for 5 minutes. Leftovers keep for 4-5 days in the fridge, but honestly, it's even better the next day. For a crowd, double the celery crown—it's the part everyone raves about. Store the roast wrapped tightly in foil to retain moisture, and keep the celery crown components separate until ready to assemble.
Why You'll Love This Recipe
- Minimal Chopping Required: The celery and onion go in whole—no fancy dicing, just rough chopping. I swear, the first time I skipped prepping them perfectly, the flavor was just as rich, and honestly? Less stress.
- Rosemary Magic: That sprig of fresh rosemary tied to the pork? It infuses the meat with a bright, woodsy aroma that turns a simple roast into something special. The garlic cloves tucked under the skin? Pure flavor gold.
- Weeknight Crowd-Pleaser: Between us, this is the dish I pull out when my in-laws visit unexpectedly. The bone-in pork stays juicy, the aromatics make it feel fancy, and everyone clears their plates—no leftovers, no complaints.
- Budget-Friendly Feast: A bone-in pork loin stretches farther than you’d think, especially when you repurpose the trimmings into sandwiches or stir-fries. I’ve made this roast feed six people for under $20—solid value for a showstopper.
Step-by-step instructions for ina Garten's crispy pork roast
Here's how to achieve that legendary crispy celery crown and perfectly tender pork every time.
Prep the Celery Crown and Pork for Maximum Crisp
Start by trimming the 6 whole celery stalks to 3-inch lengths and cut off the leafy tops. I like to make a shallow cross-cut on the bottom of each stalk to create a flat surface that will crisp beautifully. In a small bowl, whisk together 0.25 cup all-purpose flour, 1.5 tbsp kosher salt, and 1 tbsp freshly ground black pepper. Toss the celery in this mixture until evenly coated.
Next, pat the 4 lb bone-in pork loin roast completely dry with paper towels—this is crucial for crispy skin. Season both sides generously with the remaining seasoning mixture, pressing it into the meat so it adheres well. Let the pork sit at room temperature for 30 minutes while you prep the rest of your ingredients. This ensures even cooking throughout.
Build the Herb Butter and Sear the Pork
In a small bowl, combine 0.5 cup cold unsalted butter (cut into pieces), 0.25 cup chopped fresh rosemary, and 0.25 cup fresh thyme leaves. Mix until the butter is fully coated with herbs. Heat 0.25 cup olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Place the seasoned pork roast in the skillet, fat-side down, and sear for 5-6 minutes until deeply golden brown. Flip carefully and sear the other side for another 5-6 minutes. Remove the pork and set it aside on a plate. Now's the time to assemble your celery crown—this is where the magic happens.
Create the Crispy Celery Crown
Arrange the floured celery stalks in a circular pattern around the pork roast, standing upright like a crown. The bottoms should touch the skillet while the tops point outward. This creates a beautiful presentation and ensures even crisping. Return the skillet to the stovetop and place the pork back in the center of the celery crown.
Spread the herb butter mixture evenly over the top of the pork, letting it melt slightly from the residual heat. The butter will bast the pork as it cooks, keeping it moist while creating a fragrant crust. For extra shine, brush the celery stalks lightly with 2 tbsp honey—this helps caramelize them into crispy perfection.
Roast to Golden Perfection
Transfer the skillet to a preheated 425°F oven and roast for 25-30 minutes, until the pork reaches an internal temperature of 145°F and the celery crown is deep golden brown and crispy. I check the temperature with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
Here's the thing—don't be tempted to peek into the oven. Every time you open it, you lose heat and steam, which can make the celery soggy instead of crispy. The pork will continue cooking slightly after you remove it from the oven, so pull it out when it reaches 140°F if you prefer it slightly pinker in the center.
Rest and Slice for Maximum Juiciness
Remove the pork from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. While it rests, you can make a quick pan sauce by deglazing the skillet with a splash of water or broth.
Slice the pork into 1-inch thick slices against the grain for maximum tenderness. Arrange the slices on a platter with the crispy celery crown surrounding them. The contrast of the tender pork with the crispy celery and fragrant herb butter makes this dish truly special. Serve immediately with your favorite sides and enjoy the fruits of your labor!
Pro Tips For Making Bone In Pork Roast Recipe Ina Garten
- SEAR THE BONE FIRST: That pork bone won’t render flavor into the roast if it’s just sitting there raw. Hit it with a screaming-hot pan for 2-3 minutes per side until it’s deep brown—this jumpstarts the aroma and makes the whole dish taste richer. (Yes, even if you’re tempted to skip it.)
- CHOP VEGETABLES UNEVENLY: I used to dice celery and onion perfectly, but that’s a waste. Rough, uneven chunks (about ½-inch) caramelize faster and soak up pork juices better. The rosemary? Tear it, don’t chop—whole sprigs infuse flavor without turning to mush.
- DON’T OPEN THE OVEN: After the first 45 minutes, resist the urge to peek. Every time you crack the door, you’re letting heat escape and extending cook time. Use an instant-read thermometer (145°F for pork) instead—your roast will thank you with juicy perfection.
- BROWN THE GARLIC LAST: Sauté the onion and celery until soft, then pull the pan off heat, toss in the garlic, and let it sit for 30 seconds. This prevents burning while still giving it that nutty depth. (Pro move: Smash the cloves first with the flat of your knife.)
Flavor customization for this bone in pork roast recipe ina garten
Sweet & Savory Glaze
Swap the honey glaze for a balsamic reduction by simmering ¼ cup balsamic vinegar with 1 tbsp brown sugar and 1 tsp Dijon mustard until thickened. Brush this over the celery crown and pork in the final 10 minutes of roasting.
The tangy sweetness cuts through the richness beautifully—I love this for a dinner party where you want to impress. 🍷
Smoky Chipotle Kick
Add depth with smoked paprika and chipotle powder. Mix 1 tbsp smoked paprika and ½ tsp chipotle powder into the flour coating for the celery crown. For extra heat, sprinkle ½ tsp cayenne pepper over the herb butter before roasting.
This gives the dish a subtle smokiness that pairs perfectly with the crispy celery. My husband Tom always requests this version when we have guests over.
Herb Variations
Trade rosemary and thyme for fresh sage and tarragon for a more French-inspired flavor profile. Use 0.25 cup chopped fresh sage and 0.25 cup fresh tarragon leaves in the herb butter.
For a Mediterranean twist, swap in fresh oregano and marjoram—both add a bright, citrusy note that works wonderfully with the pork. I grew these herbs in my Portland garden last summer and couldn’t resist trying them.
Celery Crown Alternatives
No celery? No problem! Try leeks or fennel instead—they caramelize beautifully and add a different texture. For a more rustic look, use thick onion slices arranged in a crown pattern.
If you want something heartier, wrap the pork with thinly sliced prosciutto before roasting. The saltiness of the prosciutto enhances the pork’s natural flavor without needing extra seasoning. 🧅
Spiced Rub Twist
Instead of just salt and pepper, create a garlic-herb rub by mixing 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground coriander, and ½ tsp cinnamon (yes, cinnamon!) with the salt and pepper.
The warm spices add a surprising depth that complements the pork’s richness. This is inspired by my neighbor Mrs. Henderson’s old-school Cincinnati cooking—she swore by cinnamon in pork dishes.
Creamy Mustard Finish
For a tangy finish, make a quick Dijon mustard cream by mixing 2 tbsp crème fraîche or sour cream with 1 tbsp Dijon mustard and 1 tsp honey**. Brush this over the pork in the last 5 minutes of roasting.
The mustard adds a bright acidity that cuts through the richness, and the creaminess ties everything together. It’s a game-changer for those who love bold flavors. 💛
Nutrition facts
Frequently asked questions about bone-in pork roast
Why does the pork need to rest after roasting?
Resting the pork for 10-15 minutes after roasting is crucial—it lets the juices redistribute throughout the meat instead of pooling on your cutting board. When you slice into freshly roasted pork, all those precious juices escape, leaving you with dry meat. This short wait ensures each slice stays moist and flavorful.
Can I use a different cut of pork for this recipe?
This recipe works best with a bone-in pork loin roast (center-cut, 1.5-inch thick) because it stays tender and the bone adds flavor. However, you could try a pork shoulder (like Boston butt) for a slower-cooked, pulled pork style—just increase roasting time to 3-4 hours at 275°F until tender. The celery crown would still work beautifully!
How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature—pork is safe at 145°F (measured in the thickest part, avoiding the bone). For slightly pinker pork, pull it out at 140°F—it'll rise to 145°F while resting. The celery crown should be deep golden brown and crispy, not soggy. If it's not crispy enough, return it to the oven for 5-10 minutes.
What's the best way to reheat leftovers?
Reheat pork slices in a 350°F oven for 20 minutes with a splash of broth or water to keep them moist. For the celery crown, reheat it separately on a baking sheet at 375°F for 5 minutes to restore crispiness. Leftovers keep for 4-5 days in the fridge—this roast actually tastes better the next day because the flavors meld!
Can I make the celery crown ahead of time?
Assemble the celery crown (floured stalks arranged around the pork) and store it uncovered in the fridge for up to 24 hours before roasting. This gives the flour time to crisp up even more. Just skip the honey glaze until right before roasting—it needs to caramelize fresh. The pork itself can be seasoned and refrigerated overnight (uncooked) for better flavor penetration.