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Stuffed Crown Roast of Pork recipe


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  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork

A stunning centrepiece for any celebratory meal, this elegant roast is amazingly easy to make. Your butcher can tie the roast for you.

34 people made this

IngredientsServes: 10

  • 50g (2 oz) butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 Granny Smith apple - peeled, cored and chopped
  • 50g (2 oz) fresh breadcrumbs
  • 500g (1 1/4 lb) minced pork
  • 250g (9 oz) pork sausage, casings removed and minced
  • handful chopped fresh parsley
  • 1/2 teaspoon dried sage
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 (4kg) pork crown roast

MethodPrep:30min ›Cook:3hr ›Ready in:3hr30min

  1. Preheat oven to 180 C / Gas mark 4.
  2. To make stuffing: Melt butter in a large frying pan over medium heat. When foam subsides, add onion and sauté, stirring frequently, for about 5 minutes. Stir in celery and apples; sauté (without browning) about 5 minutes longer. Scrape frying pan contents into a large mixing bowl. Add breadcrumbs, minced pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly.
  3. Fill the centre of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminium foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  4. Place the crown on a rack in a shallow roasting tin just large enough to hold it comfortably, and roast in the centre of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 80 C. (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  5. Carefully transfer the crown to a large, heated circular platter. Let the crown rest for about 10 minutes, remove all foil, and then carve.

To carve a crown roast:

Insert a large fork in the side of the crown to steady it and with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (34)

by JENN_77

I suggest 375 degrees for 2 1/2 hrs or until thermometer reads 155 -160 degress. Cover (tent) with foil and wait about 20 minutes to cut. Don't wait until it read 175 degrees or your meat will most likely be dry. Will meat is resting it still cooks.-27 Dec 2004

by Carol King

This was the easiest holiday menu ever. Roast practically prepared itself. First time sausage/pork stuffing got rave reviews! More meat than I expected (got nervous and cooked a turkey breast too, just in case!)Meat was deceiving - only 10 bones, but more than enough meat for 14 people. Butcher should have explained how much add'l meat was there in addition to the chops. All my recipes came from this site and were wonderful! Root vegetable mix, holiday baked mashed potatoes, special cranberry relish ....just wonderful. Yes, I took a chance trying new recipes on a holiday for 15 people, but I'd read each one thoroughly including reviews & comments and picked out really good recipes. It had been over 25 years since I'd attempted a crown roast...sorry I waited so long!!! Thank you everyone for making my holiday cooking so easy, interesting and successful.-02 Jan 2007

by amyfrench

A beautiful main course! Quite an impressive presentation. The taste was excellent - very juicy. the Dressing added lots of flavor. A treat for the eyes and the mouth!-28 Dec 2000


FOLD A PIECE OF ALUMINUM FOIL INTO AN 8-INCH SQUARE PLACE ON A RACK IN A ROASTING PAN. SPRINKLE ROAST WITH SALT AND PEPPER PLACE BONE ENDS UP ON FOIL LINED RACK. BAKE AT 325 FOR 1 HOUR.

COMBINE RICE MIX WITH SEASONING PACK ADD CURRENTS AND BROTH BRING TO A BOIL, ADD GARBANZO BEANS, TOASTED PECANS AND GREEN ONIONS, TOSS GENTLY.

CUT A PIECE OF ALUMINUM FOIL LONG ENOUGH TO FIT AROUND RIBS FOLD FOIL LENGTHWISE INTO THIRDS. WRAP FOIL AROUND RIBS. FOLD OVER TOPS OF RIBS. SPOON RICE MIXTURE INTO ENTER OF ROAST COVER WITH FOIL. INSERT MEAT THERMOMETER INTO ROAST, MAKE SURE IT DOES NOT TOUCH FAT OR BONE. BAKE AT 325 FOR 1.5 TO 2 HOURS OR UNTIL THERMONMETER REGISTERS 160 DEGREES. REMOVE FOIL FROM ROAST AND LET STAND 10 MINUTES BEFORE SERVE, GARNISH PLATTER. YIELD: 12 SERVINGS


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Related Video

Dinner party delight! I brined the pork first for about 20 hours in cider as a previous reviewer suggested. It had about 12 bones, took about 2 2/12 hours. It was very tender and favorful. The dressing was fabulous. I mixed in the ground pork left over from butcher.

Am making this for Christmas Day. I've read on other sites that the stuffing in the center of the crown makes for uneven cooking of the pork -- any thoughts? Also, did anyone try putting the stuffing into the crown part-way through the cooking process?

Yum-my! I brined the pork for less than a full day using the pp's recipe (apple cider, salt, brown sugar, etc), skipped the bacon and the pan sauce and this was a major hit for Thanksgiving. The stuffing is deceptively simple and delicious - I used homemade pain de mie for it, which surely helped. Most of mine didn't fit in the cavity so I added a splash of chicken broth to the rest and baked it In a casserole. Easy and delicious!

One of these annoying people who's rating a recipe they didn't follow exactly. But made this for Christmas, and it was great. Used a different stuffing (not that good) and didn't wrap the roast in bacon because I didn't want that smokey taste. Cooked it for 3 hours, to 160 let it rest for 30 mins and the temp rose to about 165. I don't like pink pork, and it was perfect, still tender and juicy but cooked through. Super easy and it looked really impressive.

The roast was amazing. Based on the glowing reviews of the stuffing I must have messed it up because I wasn't thrilled even though I followed it to the letter. Couple things about the roast. Mine was 9lbs - $43 from a local excellent butcher shop. I forgot to tell them to french (cut the meat off the tops of the bones) so I did it myself leaving about 3 inches of bare bone which were covered with aluminum foil. I brined it using the recipe from the previous reviewer with the apple cider, water, kosher salt and brown sugar overnight. I did not rinse the brine off. Capped it with the stuffing and put the rest of the double batch of stuffing in baking dish. I set the roast upright directly on the bottom of a roasting pan. 350 for about 3 hours. I pulled it at 150 degrees and it rose to 155 while resting for 30 minutes. When we cut it, it was PERFECT. Not overdone, juicy, tender and flavorful. Everyone raved and my 65 year brother who is an outstanding cook said it was the BEST pork roast he ever had. I served with the stuffing, truffled mashed potatoes and honey glazed carrots. I was really disappointed with the stuffing. You can't get much stuffing in the roast as it's not like there's a big hollow there - just the top. Maybe that was part of it. It seemed too tart and soggy. I may have over cooked the apples as they were really mushy? Prepping the stuffing is very time consuming. Next time I will make a more traditional stuffing but otherwise exactly the same for the pork.

I made this on the weekend for our annual Christmas potluck party and it was a HUGE hit! I brined it overnight in the fridge in: 6 cups of water, 6 cups of apple cider, 3/4 cup coarse salt and 1/2 brown sugar. I too doubled the stuffing but found that most of it didn't fit in the centre of the crown so I cooked most of it on the side (350 for 45 minutes). I made a large roast ( over 8 lbs) and there were no leftovers. It was delicious, a real winner!!

I made this three years ago with my husband for Christmas eve and people will never forget it! It's wonderful and I mean, wonderful.

I have made this for two Christmas dinners now - it is REALLY good. I double the stuffing recipe and brine the pork a day in advance, otherwise don't change a thing. Served it with mashed sweet potatoes, green beans almondine, and a spinach salad with pears. Also a really great bottle of wine. :-) It always impresses!

I loved the stuffing although some guests thought it was too rich judging by how much was left on their plates. The pork was a great presentation, everyone was impressed. In order to feed 14 we doubled the recipe including two pork loins tied together. I soaked the meat in a brine the day before.

Make roast instructions are confusing. It states to set oven rack in lower third of oven then states to roast pork in middle of oven. (with a number ɳ' before the sentence) Which one?

Love this stuffing! I forgot parsley and chives this time, and it was still great. Will make again and again.

A great recipe and of course, what a presentation! A few notes: I too doubled the stuffing, skipped the sugar, left the peels on the apples and cut them in chunks instead of wedges as called for. I also skipped the bacon on the bottom of the roast. I had a 10 lb roast and it was done in 2 hours - at 155 degrees. I served it with the Potato and Celery Root Gratin (from this site) and sauteed Green Beans. Dessert was Spiced Pears with Pumplin Ice Cream.

We had a late Christmas dinner for 7 adults last week and the entire menu was a huge hit - and may become a tradition. We did not brine the pork, but regardless, it was tender and delicious. Next time, I will double the stuffing, which was just the right amount to stuff the pork but not quite enough for the vacuum cleaners who came to dinner. I thought the glazed apples were redundant, but was overruled. We served balsamic glazed carrots, a red & green salad with pomegranate seeds, and toasted coconut cake with lime filling - all Gourmet recipes. A major production (the cake!) but 100% worth it.

I made this for our first family Christmas dinner at our house. I ordered the roast from a local rancher, 10 lb. beauty, it really makes a difference starting with an excellent meat. The stuffing was wonderful, especially with fresh herbs. I also left the skin on the granny smith apples which was fine. I used a red current jelly to finsih off the sauce and also made a rou to make it more of a gravy, very good. We decided to make this dinner a tradition for Christmas in our family! I served a root vegetable gratin, sauteed green beans and fresh baguette! Beautiful presentation and taste.

This was incredibly moist and tender! I brined for only 8 hours. Added rub of thyme and sage to roast. Cut the sugar like others recommended. Changed the gravy as I didn't have the jelly. Deglazed with wine and added shallots and chicken stock. Delicious too.

Basic Brine: 1 Qt cold water / 1/4 Diamond Chrystal kosher salt (or 3 Tbs of Mortons / or 2 tbs table)/ 2TBS sugar.

Just a question? Where is the recipe for the brining? I would love to make this, but wonder about the brine..can somebody help?

Made this for Christmas eve dinner and it was fantastic!! I brined the roast for 27 hours and it came out moist and delicious even without the bacon. I decided to cut the sugar in half for the stuffing while making a double batch and it was perfectly sweet. Will definitely make again.

All time best!! Just a great recipe

I served this for Christmas dinner and everyone loved it. I didn't brine it but it was still moist. I chose thick-cut applewood smoked bacon which contributed to the final moisture and overall taste of the pork. My family likes stuffing more wet than dry, so I added some chicken broth to the stuffing mix initially (maybe 1/2 cup). I also used a mix of artisinal bread and a nice honey wheat from my local market instead of white bread. I plan to make this again this year but do plan to brine it to see how that changes the outcome.

I served Thanksgiving dinner for 11 with this recipe and it was a huge hit! I doubled the stuffing as suggested and we barely had leftovers. My only complaint was that it had to cook for much longer than the recipe suggested, I was just lucky that we had plenty of munchies.

First, i had tried the stuffing out at Thanksgiving with our deep fried turkey. I added walnuts and used sourdough bread, it was good but too sweet. This time I left out the sugar and it was much better. We had it again with the Crown Pork Roast for Christmas Eve for 18 people, and my butcher made a 14 lb 22 rib roast. It would have been a lot heavier, but he cut off a lot of bone. I had the little hats and they wouldn't stay on as well with the bones cut down tell your butcher that is an important part of the presentation. it was still delicious and beautiful, got a lot of compliments. I did brine it for 36 hours using the maple brine on this site. I cooked to 155 degrees, let it stand covered so the stuffing wouldn't dry out. I tripled the recipe of stuffing and had it on the side as well. I used all the meat drippings for a wonderful gravy-wow- which we prefer to that type of sauce. I will do it again, but for a smaller crowd- it would be easier to do on a smaller scale. By the way, I almost used the 22 min/per pound that another reviewer had suggested- it would have ruined it. it would have been more like five hours for a 14 lb roast instead of three and a half, which is how long it did take to get to 155 degrees. so go by temp not time.

Get the largest the butcher can supply - 11 lbs or so. Maybe this will give more room for the stuffing. Make sure butcher frenches the ends well. Keep stuffing well-covered or it will be dry as a bone. Stuffing near the center is delicious, but there isn't much actual room for stuffing in the center. The pork meat gives the stuffing it's flavor, so, perhaps could cook extra stuffing in a glass dish w/ a couple of chops layered over it?? Try this on its own sometime to see if it works. Try the cider gravy from the other recipe the meat would have benefitted from some gravy. Otherwise, it's fabulous.

I found the stuffing a little sweet and would not use the 1/3 cup sugar next time. I also put a sprinkling of chile flakes in the pan sauce. Loved it.


Stuffed Crown Roast Of Pork Recipe

Crown roast or pork recipe with diced apples, herbs, and optional dried cranberries. Your butcher might have the 'booties' for the bone tips, or you might be able to find them in a kitchen or housewares store. I have to order this roast ahead of time, but check with your grocery store's meat department or butcher ahead of time to make sure you can get one in time for your dinner. Read more Southern Living See less

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  • this
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  • fresh
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  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup diced celery
  • 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
  • 1/4 cup chopped dried cranberries, optional
  • 1/4 cup brown sugar
  • 1/4 cup hot water
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
  • 4 cups toasted bread cubes
  • 1 crown roast of pork, about 7 to 9 pounds

Ingredients

  • 2 tablespoons buttershopping list
  • 1/2 cup chopped onionshopping list
  • 1/4 cup diced celeryshopping list
  • 2 large granny smith apples, peeled, cored, diced, about 2 cups shopping list
  • 1/4 cup chopped dried cranberries, optional shopping list
  • 1/4 cup brown sugarshopping list
  • 1/4 cup hot watershopping list
  • 1 tablespoon lemon juiceshopping list
  • 1 teaspoon saltshopping list
  • 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoningshopping list
  • 4 cups toastedbread cubesshopping list
  • 1 crown roast of pork, about 7 to 9 pounds shopping list

How to make it

  • PREPARATION:
  • Heat butter in a large skillet over medium low heat add the chopped onion, celery, apples, and chopped dried cranberries.
  • Cook, stirring, for about 5 to 8 minutes.
  • Remove from heat stir in brown sugar, hot water, lemon juice, salt, sage or poultry seasoning, and bread cubes.
  • Place roast in a roasting pan.
  • Fill the crown of the roast with stuffing, heaping in center. Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with a small piece of foil.
  • Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat thermometer.
  • Remove foil.
  • If desired, decorate tips with paper frills.
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I really need to try this. I've been thinking about it for years. It might be what I do for Mother's Day.


Stuffed Pork Crown Roast

For the stuffing, place the bread in a large bowl, drizzle with the milk and chicken stock, and toss. Set aside to absorb.

In a large skillet, heat the oil over medium- high. Add the onion, season with salt, and cook, stirring often, until the onion is golden and soft, about 5 minutes. Add the garlic and cook, stirring often, until golden, about 1 minute. Add the ground pork and cook, stirring occasionally and breaking into bite- size pieces with a spoon, until browned all over and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the ground pork mixture to the bowl with the bread. Add the provolone and rosemary, and season with salt and pepper toss to evenly incorporate.

For the crown roast, position an oven rack in the lower third of the oven. Remove any racks above it and preheat to 450 degrees . Place the roast, bones sticking up, on a large rimmed baking sheet. Using a sharp knife, make 3/4-inch-deep slits into the roast between each bone season the meat. Cover ends of the bones with foil to prevent them from burning.

Roast until deep brown, 15 to 20 minutes. Remove from the oven and discard the foil. Reduce the oven temperature to 350 degrees . Season the meat side of the racks with the rosemary, patting to adhere. Spoon 2 cups stuffing into the center of the roast (you may need to push on the roast where the racks meet to press open the center). Transfer the remaining stuffing to a greased 8-by-8-inch baking dish cover and chill.

Return the pork to the oven and roast 1 hour. Add the covered dish with the remaining stuffing to the oven. Continue to roast until a meat thermometer inserted into the center of the pork (not touching bone) registers 145 degrees for medium-rare, about 30 minutes longer. (Tent the stuffing with foil if browning too quickly.) Remove the pork from the oven, transfer to a cutting board and let rest about 15 minutes. Reserve the pan juices. Uncover the stuffing and continue to roast until the top is browned in spots, about 15 minutes longer.

While the stuffing finishes cooking, make the gravy. In a small bowl, whisk the flour and the chicken stock. Pour the pan juices into a medium bowl and let the juices settle skim the fat from the surface and discard. Set the baking sheet over 2 burners and heat over medium. Pour the wine into the baking sheet and cook, scraping up any browned bits from the bottom of the sheet, about 1 minute. Add the drippings and the flour mixture and whisk until thickened, 2 to 3 minutes. If too thick, add more stock by the tablespoon season. Pour into a small pitcher.

To serve, remove the kitchen string from around the roast. Cut between the bones into individual chops. Serve chops with a big spoonful of stuffing and gravy.


This is the most majestic and most delicious holiday roast of them all. We take you through all the steps, and you will be surprised how easy it is to prepare! And the sauce is to die for!
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Stuffed Crown Roast Of Pork


Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert meat thermometer. Roast at 350° for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until browned drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage mix well. Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

This Stuffed Crown Roast Of Pork recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


Rice-Stuffed Pork Crown Roast

Fill roast cavity with rice mixture. Place the remaining rice mixture in a small baking dish. Dot the rice stuffing with butter. Brush roast with some of the orange juice mixture. Continue baking roast and rice for 30 minutes or until meat thermometer registers 145 degrees F. (Allow about 15 minutes per pound total cooking time). Brush occasionally with the orange juice mixture. Let rest about 10 minutes.

Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired.

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Crown Roast of Pork

This festive pork roast is really just a rack of rib chops tied in a circle, and any good butcher should be able to ready the meat for you. A showstopper on its own, this roast can be stuffed for an even more dramatic presentation. Just take care to prepare your desired filling separately to ensure everything is evenly cooked. Rice pilaf, roasted root vegetables or even baked apples are all a nice match, and each could easily be made while the roast rests.

  • 1 8–10 pound crown roast of pork, top 2 inches of bone frenched, if desired
  • Kosher salt and fresh-ground pepper, for seasoning

One day before cooking, rub roast generously with salt and pepper. Place meat on rack in roasting pan or on rimmed baking sheet. Refrigerate, uncovered, overnight. One hour before cooking, remove roast from refrigerator and rest at room temperature.

Heat oven to 300˚F. Cook roast until a meat thermometer inserted in thickest part of pork reads 135˚F, about 90 minutes to 2 hours. Raise heat to 500˚F, and cook until nicely browned, about 10 minutes. Remove from oven, and tent with foil. Rest for 30 minutes.

Fill cavity, if desired. Transfer roast to platter and spoon pan juices over meat before serving. Serves 8–10.

La Crema 2015 Pinot Noir (Russian River Valley). Pork chops with Pinot Noir is a classic pairing for good reason. Leaner meats call for less tannic wines, and, when coupled with pork’s affinity for fruit, Pinot’s cherry-berry notes can have the effect of a sauce. This bottling offers smoky, meaty and gamy aromas that rise from the glass around perfumed rose. The palate is juicy and velvety, with pork-friendly flavors of berry pie and cinnamon.