Reviewed: Sep. 4, 2009

I made it tonight for my husband's birthday. I replaced the sugar with cranberry sauce as suggested by others. It was an amazing dish. The meat was moist and the stuffing was out of this world. I took it out of the oven when the meat reached 170 degrees - I was worried about drying it out but it was perfect. It is a definite keeper

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Cyndi

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Dec. 28, 2008

I had great success with this recipe I used 2.5 cups of ocean spray cranberry sauce instead of the sugar, whole cranberrys and egg as suggested by other reviewers. The stuffing came out marvelous a real complement to the pork. The roast was moist and delicious I rubbed garlic, rosemary, thyme, and sage on it during the cooking it smelled wonderful. Thanks for the recipe I will use it again

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Redhead711

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Reviewed: Mar. 29, 2008

Pork can sometimes be too dry, but not with this recipe! Looks gorgeous as a centrpiece for a dinner party. Really had to keep an eye on it while cooking so it didn't brown too quickly.

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Jennifer

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

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Reviewed: Dec. 24, 2007

I, too, am rating this for the stuffing which was TOTALLY awesome and made my whole Christmas dinner Very Special. I love it. I made a yield for 4 and stuffed a roaster chicken (3 lbs) and also put some in a loaf pan because there was so much. I am so glad I did because the smells and tastes were out-of-this-world! I didn't use any egg and substituted a simplified type of wassail (read - I didn't have all the spices!! 8-) for the juice. After a while I had to re-moisten the stuffing, so I used chicken broth. The apple chunks were super with the peel on. It was even better (if that's possible) the next day. THX!!!

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MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 21, 2007

I made this for two different holiday parties, complete with white paper "booties", and it was a hit both times! I used a bag of stuffing to save time and needed to add more apple juice to make it moist enough. I used the fresh chopped cranberries, but saved about 1/3 of the bag and cooked them down with sugar to make a small dish of relish to accompany the meat. I cooked the roast at 325 and it turned out very moist.

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Sara M

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Reviewed: Nov. 23, 2007

I took the advice of Janice and substituted 2 1/2 cups of whole cranberry sauce for the cranberries, apple juice and sugar. I also toasted the bread before cubing. The dressing was the absolute best. It has the traditional taste with a twist. The whole cranberries gave a very festive look to it. The meat was flavorful but a little dry. Still good. Rating the dressing alone would have been 5 stars.

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Lillie Stahl

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Reviewed: Jan. 25, 2007

It was a little dry. We baked it at 375 for 1 hour and then lowered the temp. to 325. Also the stuffing was to moist. Maybe if we didn't use fresh bread cubes or left out the apple juice it would have been better.

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Lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Clearwater, Florida, USA

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Reviewed: Dec. 25, 2006

I'm rating this mostly for the stuffing. It was beautiful and tasted wonderful. I used about 3 cups of whole fresh cranberries. My 9.5 lb. crown's center was not open enough to stuff so I made it as a dressing. This was my first crown pork. I decided to roast it under a foil tent, crown down at 325. After 3 hours, I turned it crown side up and covered the bone ends with foil. I had to kick the heat up to 350 and it had to continue cooking for two more hours to reach 160 (before resting). The next time, I will begin it at 350, then down to 325. This is not your ordinary pork chop dinner. The meat was succulent and the stuffing festive and delicious. Thanks for all the raves this fabulous meal got for me. As for cooking temps, I always have success with a slower roast.

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claudygirl

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Reviewed: Nov. 26, 2006

The dressing recipe here was good. I have always loved roast pork and crown roasts for the festivity of it. As I read the recipe, it seemed 375 degrees was a high temperature for cooking meat. I cooked it for the exact amount of time since I did not have a meat thermometer. My roast was 10 lbs and it still came out quite dry. My oven has an accurate temperature for baking. Next time I will cook it at the high temperature the first hour and then reduce the heat to 325.

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SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Jan. 23, 2006

I don't cook much and this was so easy. We made this for Christmas Day and it was a huge hit. It looked impressive and it tasted fantastic. I did omit the sugar and used canned whole cranberry sauce instead (as suggested by another reviewer). It was fantastic.

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Kat

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Reviewed: Jan. 18, 2006

We had this for Christmas dinner. It turned out ok! None of us had ever had crown roast before, so didn't know quite what to expect. We did cover it while cooking (my mom refuses not to). The stuffing was different, but in a good way! I'd never had a sweeter stuffing before, and it was a nice change. Thanks for the recipe!

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Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: Nov. 28, 2005

This recipe is a real crowd pleaser. I added 2 1/2 cups of the whole cranberry sauce instead of the cranberries, apple juice and sugar. The dressing was delicious. I used a rub of sage, rosemary, salt, garlic, shallots and olive oil on the roast. The house smelled great! My roast didn't take as long to cook either, at 7.75 pounds, but I was keeping an eye out, so it turned out moist and tender. I laid some apples cut in half on the rack with the roast when cooking, and put them on the outside of the platter when serving. Made quite the presentation, bone booties and all!

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JANICER8

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Westminster, California, USA

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Reviewed: Oct. 27, 2005

The turkey turned out perfectly. Works even better with a chicken!

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JESSLEHIGH

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Reviewed: Dec. 27, 2004

Great Recipe. Stuff was just a tad too sweet, would eliminate some sugar next time. With fresh bread, egg isn't needed. Family loved it.

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SANDIGN47

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Reviewed: Dec. 23, 2004

One Rib per person was fine, Delete the egg and apple juice in the stuffing if the bread crumbs are fresh. I found the roast overcooked when it reached 175 internal temperature. Next time I would take it out at 155-160 and let it rest for 15 minutes. The temperature should go up 5 degrees in resting.

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JUANN

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Reviewed: Nov. 7, 2004

I give it five stars!Fantastic roast and presentation.Talk of the table! I modified the stuffing by using canned whole cranberry sauce,omitted adding sugar and apple juice,replacing the liquid with water.Baked it in a covered casserole.Recipe is a keeper.Thankk you.

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SEWCOOKING

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Reviewed: Sep. 1, 2004

thank you! this came out great for my dinner party. For me, the crown cooked much faster (had 8 meaty ribs) so I would recommend keeping an eye on the internal temp of the meat as well as an eye on the clock.

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SomeKindaWonderful

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Reviewed: Jan. 3, 2004

I skipped the crown roast because of cost and used a boneless pork loin roast. The review here is for the fabulous stuffing. It's too bad it's not in a cagagory by it's self because people may not find it. So if your looking for a roast I suggest you do a loin roast and follow the recipe I found on this site with 1/2 cup vinegar plus 1 tsp thyme and go directly to the stuffing. I followed the recipe as directed and it got rave reviews from everyone. I never thought anything could replace my mother's stuffing but this will come close, at least some of the time. This is great! A+++++

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WELSH5

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Reviewed: Dec. 26, 2003

An excellent recipe for a perfect Christmas dinner! Thanks

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RYANBOYZ2

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Reviewed: Dec. 3, 2003

FANTASTIC. Made for mother in laws birthday and it turned out beautifully. Being a self-taught cook I wasn't aware that with crown pork roast it's sometimes better to tell how much you're getting with number of ribs not weight. I got a 12 rib roast to feed my crowd and it worked out very well. I rubbed it before putting it in the oven with a rosemary, garlic, pepper and little but of thyme mixed with olive oil to make a paste. It smelled so good while cooking and the dressing was beautiful and tasted great. It is so easy to prepare and looks so elegant that you can't go wrong!! Keep in mind however that it is NOT an inexpensive dish..definitely for special occasions only.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Special Occasion Stuffed Crown Pork Roast

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