Stuffed Crown Roast of Pork Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/12/21
crown roast of pork, stuffed
Jupiterimages/Getty Images
Prep: 25 mins
Cook: 3 hrs
Total: 3 hrs 25 mins
Servings: 8 to 10 servings
Yield: 1 crown roast
Nutrition Facts (per serving)
1309 Calories
90g Fat
21g Carbs
97g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1309
% Daily Value*
Total Fat 90g 116%
Saturated Fat 34g 168%
Cholesterol 373mg 124%
Sodium 605mg 26%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 10g
Protein 97g
Vitamin C 3mg 15%
Calcium 130mg 10%
Iron 6mg 34%
Potassium 1449mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A crown roast or pork recipe with diced apples, herbs, and optional dried cranberries makes a striking main course for any holiday feast. Your butcher might have the frills for the bone tips, or you might be able to find them in a kitchen or housewares store.

You might have to order this roast ahead of time, so check with your grocery store's meat department or butcher to make sure you can get one in time for your dinner.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Heat butter in a large skillet over medium-low add the chopped onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes.

  3. Remove from heat; stir in brown sugar, hot water, lemon juice, salt, sage or poultry seasoning, and bread cubes. 

  4. Place roast in a roasting pan.

  5. Fill the crown of the roast with stuffing, heaping in the center. Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with a small piece of foil.

  6. Roast at 325 F for about 2 1/2 to 3 1/2 hours, or until the meat registers about 155 F on a meat thermometer inserted into the center of the meat, not touching bone.

  7. Let the roast rest for 20 to 25 minutes before carving.

  8. Remove foil. If desired, decorate tips with paper frills.

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