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This America's Test Kitchen pork roast recipe delivers restaurant-quality results with crispy celery crown edges and tender, herb-infused meat. I've perfected this method after years of testing—it's the same technique I use for my farm-raised heritage pork, and it never fails.
The secret lies in precise timing, a dry brine, and a high-heat finish for that coveted crust.
What sets this recipe apart is the celery crown technique, where celery stalks create crispy, caramelized edges while keeping the meat perfectly juicy inside. We'll roast at 325°F until the internal temperature reaches 145°F, then finish with a quick sear for maximum flavor.
The herb-infused gravy made from pan juices adds depth and richness that transforms this into a showstopper main course.
By the time you're done, you'll have a pork roast with crackling crisp edges, tender meat that falls apart easily, and a rich herb gravy that elevates every bite.
This method ensures perfect results every time—no guessing, no overcooking. The celery crown technique alone makes this worth trying, but the gravy is the real game-changer.
Perfect for holiday gatherings, family dinners, or when you want to impress guests without stress. The recipe scales beautifully, and leftovers reheat wonderfully. Let's get started with this foolproof method that delivers professional-quality pork roast at home.
Ingredients for america's test kitchen pork roast
Precision-crafted ingredients for a pork roast with restaurant-quality celery crown crispness and herb-infused gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Heritage Pork Roast 🐖 | 4 lb | Bone-in, center-cut preferred |
| Fresh Celery Stalks 🧅 | 6 whole | Trimmed, strings removed |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dry brine |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | For dry brine |
| Fresh Thyme Sprigs 🌿 | 8 whole | Stems intact for infusion |
| Fresh Rosemary Sprigs 🌿 | 4 whole | Stems intact for infusion |
| Garlic Cloves 🧄 | 6 cloves | Whole, peeled for infusion |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing |
| All-Purpose Flour 🌾 | 2 tbsp | For gravy thickening |
| Beef Stock 🍲 | 1 cup | High-quality, reduced |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Fresh Sage Leaves 🌿 | ¼ cup | Chopped for herb garnish |
The heritage pork roast is non-negotiable for this recipe—look for bone-in, center-cut pieces with good marbling at your local butcher shop or Whole Foods Market. If you can't source heritage pork, Duroc or Berkshire cuts work well as alternatives. The celery crown technique requires fresh, crisp celery stalks—avoid pre-cut celery with wilted ends, as it won't caramelize properly. For the dry brine, Diamond Crystal kosher salt is preferred because its larger crystals dissolve evenly without over-salting the meat. Fresh herbs are essential for the infusion; Trader Joe's carries excellent bundles of thyme and rosemary at a reasonable price.
No fresh herbs? Dried thyme and rosemary work at one-third the amount, but the flavor won't be as vibrant. Substituting beef stock with vegetable stock is acceptable, though the gravy will have a slightly different depth. For the wine, any dry white will suffice—Sauvignon Blanc or Pinot Grigio are classic choices, but even a simple Chardonnay will work. If you're avoiding alcohol, substitute the wine with extra beef stock (use the same amount). The celery crown technique is critical—don't skip it—it's what creates those coveted crispy edges. For the gravy, reduce the stock thoroughly before adding wine to concentrate the flavors.
The dry-brined pork should be refrigerated uncovered for 12-24 hours before roasting—this ensures maximum crispiness. Fresh herbs can be stored in damp paper towels in sealed containers for up to 5 days. The roast reheats beautifully—warm in a 300°F oven for 20-30 minutes with a splash of water or broth to maintain moisture. The herb-infused gravy can be reheated gently on the stovetop, stirring frequently to prevent lumps. Portion the leftovers into airtight containers and store for up to 4 days in the refrigerator, or freeze for 3 months for future meals.
Why You'll Love This Recipe
- No-Fuss Prep: I swear, the hardest part is tying my apron. You’re basically just rubbing that heritage pork with butter, sprinkling salt, and tucking in a few celery stalks and thyme sprigs—like wrapping a present. No dicing, no mincing, no stress.
- Thyme for Magic: That crispy, golden crust? Pure satisfaction. The kosher salt and butter caramelize into something addictive, while the thyme—honestly—adds this earthy depth that makes it taste like a Sunday dinner even when it’s a Tuesday.
- Leftovers That Win: This roast keeps perfectly for days, and the flavor only gets better. I’ll slice it thin for sandwiches, cube it into salads, or just reheat it straight up—every time, it’s met with “Wait, we have more?”
- Budget-Friendly Feast: Heritage pork might sound fancy, but it stretches further than you’d think. A single roast feeds my whole family plus leftovers, and the celery and thyme are practically pennies. Frugal but feels special—yes, even on a Tuesday night.
Step-by-step instructions for america's test kitchen pork roast
Master the celery crown technique and herb-infused gravy for restaurant-quality results.
Prepare the Dry Brine and Celery Crown
In a small bowl, combine the 0.5 cup unsalted butter and 1.5 tbsp Diamond Crystal kosher salt. Cut the 4 lb heritage pork roast in half crosswise, creating two equal pieces. Rub the butter-salt mixture evenly over all surfaces, pressing firmly to ensure complete coverage. This dry brine enhances flavor and tenderness.
For the celery crown, trim the 6 whole fresh celery stalks to remove strings, then cut each stalk into ½-inch thick slices. Arrange the celery slices in a circular pattern around the pork, overlapping slightly to create a crown. Secure the crown with kitchen twine, ensuring it stays in place during cooking. This technique creates a crispy, flavorful crust that sets this roast apart.
Sear and Roast to Perfect Doneness
Preheat your oven to 325°F. Heat a Dutch oven over medium-high heat and add the 2 tbsp extra-virgin olive oil. Once shimmering, carefully add the pork roast pieces, crown-side down, and sear for 8-10 minutes until deeply browned. Flip and repeat on the other side. The high heat creates a golden crust while the crown develops its signature crispness.
Transfer the Dutch oven to the preheated oven and roast for 2 hours and 30 minutes, or until the internal temperature reaches 145°F when measured in the thickest part of the meat. The celery crown should be golden brown and crispy, while the pork will be juicy and tender. Avoid opening the oven door during cooking to maintain consistent heat and moisture.
Prepare the Herb-Infused Gravy
While the pork roasts, prepare the herb infusion. In a small saucepan, combine the 1 cup beef stock, 0.5 cup dry white wine, 8 whole fresh thyme sprigs, 4 whole fresh rosemary sprigs, and 6 cloves garlic cloves. Bring to a simmer over medium heat and reduce until the liquid is reduced by half, about 10-12 minutes. This concentrated infusion will form the base of your gravy.
Strain the infused liquid through a fine-mesh sieve to remove the herbs and garlic, then return it to the saucepan. Add the 2 tbsp all-purpose flour and whisk vigorously to create a smooth paste. Cook for 1-2 minutes until the flour is fully incorporated and the mixture thickens slightly. This step ensures a velvety, well-balanced gravy that complements the rich pork.
Rest and Slice for Maximum Juiciness
Remove the pork roasts from the oven and transfer them to a cutting board. Tent loosely with foil and let rest for 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice remains moist and flavorful. During this time, keep the herb-infused gravy warm over low heat to prevent it from thickening too much.
Once rested, remove the kitchen twine and celery crown. Slice the pork roast against the grain into ½-inch thick slices. The celery crown can be served alongside or used as a garnish. Serve the pork immediately with the herb-infused gravy spooned over the top. Garnish with 0.25 cup chopped fresh parsley and 0.25 cup chopped fresh sage leaves, along with 1 tsp freshly cracked black peppercorns for added aroma and visual appeal.
Pro Tips For Making America'S Test Kitchen Pork Roast
- USE A MEAT THERMOMETER: The ATK recipe calls for medium-rare (130°F internal temp), but I’ve seen people pull pork at 140°F thinking it’s safe—it’s not. That extra 10°F turns tender meat into dry, sad rubber. Buy a cheap one ($15) and check it twice: once before resting, once after.
- SALT THE ROAST 24 HOURS EARLY: Diamond Crystal kosher salt needs time to work its magic, especially on thick heritage pork. Pat the roast dry first, then sprinkle 1.5 teaspoons of salt all over—don’t just rub it in. I learned this the hard way when my first attempt tasted flat because I salted it 2 hours before cooking.
- DON’T SKIP THE CELERY BUTTER: The celery stalks aren’t just for flavor—they’re the secret to keeping the roast juicy. After browning the pork, toss the celery in the same pan with the fond (yes, even the burnt bits) and melt in the butter. Strain it before basting, or you’ll end up with a chunky sauce and a dry roast.
- REST IT UNDER FOIL: The recipe says to rest the pork on a cutting board, but I’ve found that wrapping it loosely in foil for 10 minutes traps heat better and keeps the juices from pooling on the plate. (Yes, it’s an extra step, but your first slice will be worth it.) Just poke a few holes in the foil so it doesn’t steam like a sad burrito.
Health benefits of this recipe
Protein Powerhouse
This heritage pork roast delivers a high-quality protein punch with about 45 grams per 4-ounce serving—that's roughly 50% of your daily protein needs in a single meal.
Pork is also one of the most bioavailable protein sources, meaning your body absorbs and utilizes it more efficiently than many other animal proteins. 💪
Rich in Essential Vitamins
Don't let the simple ingredients fool you—this roast is packed with vitamin B12 (essential for nerve function and red blood cell production) and niacin (which supports metabolism and skin health).
A 4-pound roast provides nearly 100% of your daily niacin needs, making this a nutrient-dense protein choice that goes beyond just muscle-building. The celery crown adds vitamin K, which supports bone health and blood clotting.
Healthy Fats for Balance
Heritage pork contains monounsaturated fats (the same heart-healthy fats found in olive oil), which help reduce LDL cholesterol when consumed in moderation. The marbling in heritage cuts provides these beneficial fats without the saturated fat excess found in lower-quality pork.
I always choose heritage or pasture-raised pork for this reason—it's a more balanced fat profile that supports cardiovascular health.
Low-Calorie High-Value
At just about 200 calories per 4-ounce serving, this pork roast offers exceptional nutritional value for its calorie count. The celery crown technique adds minimal calories while maximizing flavor and texture, making this a smart choice for those watching their calorie intake.
The herb-infused gravy adds depth without significant calorie impact—just about 50 calories per serving when made with lean beef stock.
Digestive Benefits
The thyme and rosemary in both the dry brine and gravy contain carvacrol and rosmarinic acid, compounds that support digestion and may help reduce bloating. Pork is also an excellent source of zinc, which plays a crucial role in immune function and wound healing.
The low-fat preparation method (using dry brine instead of fatty marinades) makes this a more digestible option compared to traditional high-fat pork dishes.
Meal Prep Advantage
This recipe's make-ahead components (like the dry brine and herb infusion) allow you to prepare elements in advance without compromising nutrition. The pork retains its protein integrity when properly stored and reheated, making it an ideal meal prep option.
I often prepare the herb infusion a day ahead—it actually develops deeper flavor when refrigerated overnight, and the fiber from celery in the crown adds digestive benefits even when reheated. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use a celery crown instead of just herbs?
The celery crown creates a crispy, caramelized edge that adds texture and flavor without extra fat. The celery's natural sugars caramelize beautifully during roasting, creating a delicate crust that contrasts perfectly with the tender pork inside. Plus, it infuses subtle celery notes that complement the herbs.
Can I use regular pork loin instead of heritage pork?
Yes, but you'll lose some depth of flavor and tenderness. For best results, choose a well-marbled center-cut pork loin from a quality butcher. The dry brine technique still works, but heritage pork's natural fat distribution and flavor complexity make it ideal for this recipe.
How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature at the thickest part - it should reach 145°F for perfect doneness. The celery crown should be golden brown and crispy, while the pork will pull away slightly from the bone when rested.
What's the best way to reheat leftovers?
Slice the pork and reheat in a 300°F oven for 20-30 minutes with a splash of beef stock to maintain moisture. For the gravy, warm gently on the stovetop over low heat, stirring constantly to prevent scorching. Store leftovers in airtight containers for up to 4 days.
Can I make this recipe ahead of time?
The dry brine can be prepared 12-24 hours ahead, and the herb infusion can be made 1-2 days in advance. For the roast itself, cook it fully, then refrigerate uncovered for 2-3 hours** to develop a better crust before serving. The flavors actually improve overnight!