Recipe by Marc Boyer
"This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
5 1/2 pounds
crown roast of pork
dry French breadcrumbs
1 (7 ounce) can
steamed chestnuts, chopped
low-sodium chicken broth
salt and pepper to taste
low-sodium chicken broth
1 1/2 cups
1 1/2 tablespoons
I made this for Christmas dinner and it was very well received. I made a 20 rib roast and I did double the stuffing, because our family loves stuffing. I had a decent amount left over. I also added pine nuts(instead of chestnuts) and apples to the stuffing. It was great!! I took about 3.5 hours to cook and the house smelled great!. Thanks for the recipe.
This is my first time making crown roast pork and it came out delish! The stuffing on the other hand....well I'm not sure as it was a bit dry. Maybe next time I will use dry "cubes" instead of the crumbs as it was a bit crumbly. Other than that great meal! Thanks Marc.
Wow! I'm just a husband but I spent all day making this. I only changed it by substituting onion salt for real onion (onion allergy) and deleting the chestnuts (nut allergy). I was so proud of this meal. It looked so delicious, smelled as good as it looked, and the taste was the best. Thank you. It was a great cooking experience for me.
This is by far, the best roast I have ever made. My guests are still raving about it!!
Prepared this recipe for Christmas dinner and everyone loved it. Hardest part was finding the steamed chestnuts, so I used roasted chestnuts in a jar that I found at a specialty market. Also couldn't find the frilly "panties", but cherry tomatoes worked pretty well to finish dressing it. Thanks for sharing.
I know it's late but we made this for Christmas Eve and it was awesome!!!
Unbelievable! One year later there are screams for an encore.
This was a fantastic dish. I cooked a 6 lb crown and I had to bake mine an extra 15-20 minutes and my oven usually runs a little hot. Also, there really were no drippings to speak of but it was still very moist and tender. A definite do again.
* Percent Daily Values are based on a 2,000 calorie diet.
Crown Roast of Pork with Sausage Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 389
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
All you need are 10 minutes to prepare this juicy, tangy roast pork.
Fresh rosemary and garlic salt are the keys to a super-simple pork roast.
See how to make an herb-rubbed, garlic-studded pork shoulder roast.