Reviewed: Jan. 3, 2012

I made this exactly as the recipe said but for 5 people so had a seven rib roast and couldn't get it into a perfect circle like the photo showed. So I used some aluminum foil to form the rest of the circle so the stuffing would stay in place and it worked beautifully. It was my first time ever making a crown roast. Everyone raved about it and I will surely make it again. The left overs were awesome the next day and I even had enough pork for a lovely sandwich for another day. It's a keeper for sure and very impressive when you serve it.

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Reviewer:

Doris

Reviewed: Jan. 1, 2012

I used a 12 chop crown. Cooking time, I found, is much too long. And since the butcher placed the "panties" on the rib ends, the instructions didn't make a lot of sense. But it's a fairly inexpensive and impressive presentation and the stuffing is really good.

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Reviewer:

tmce

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Reviewed: Dec. 30, 2011

this roast is way over cooked. The roast should be taken out at 145F, tented and let rest for at least 20 min. To take it out at 175F would be a shame.

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Reviewer:

foodie58

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Reviewed: Dec. 27, 2011

A tip when roasting this Crown pork roast try putting an empty coffee can in the middle hole. for the entire cooking time. This will hold the meat's shape and allow a balanced cooking temperature transfer. then add your stuffing or mashed potatoes when serving.

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Reviewer:

flying cook

Reviewed: Sep. 24, 2011

Great recipe. If you want to keep the crown form before adding the stuffing, you can insert a large apple in the middle. The apple will help keep the form and add delicious flavor.

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Reviewer:

Catty

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

Reviewed: Jan. 2, 2011

WOW! This crown roast was delish! It was not an easy recipe but well worth the effort. Only minor tweaks.....we used fresh apple cider (AND 2 times the amount called for.....stuffing because we used dried bread crumbs instead of fresh) and added 1/2 cup of finely chopped pecans. We followed the rest of the recipes and loved this roast. The only thing we will do is take the roast out a bit earlier....it was almost too dry. And the roast was amazing the next day too! We have a new Christmas dinner tradition.

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Reviewer:

skmge

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

This is a good recipe. The stuffing is great. The roast I guess depends on your butcher. My butcher did not do a good job at all. No room to stuff it and meat was tough. I cooked it just as directed. I think it was the roast it's self that caused it.

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Reviewer:

clydyboy

Cooking Level: Expert

Home Town: Calimesa, California, USA

Reviewed: Dec. 25, 2010

What an amazingly simple dish! The pork was fantastic, and the stuffing was a hit at my Christmas Eve dinner. My 12 rib, 7 lb roast took approx 2.5 hours to cook at 350, so it was done earlier than I expected. I wrapped it in foil and kept it in the warming drawer, but unfortunately, it got a little drier than I would have liked. It was still great though. Since this was my first time making a crown roast, I wasn't sure on the cooking time - now I know for next time. I couldn't fit very much stuffing inside my crown roast, so I cooked it in dish and it was fantastic - everyone loved it. I made a separate portion of stuffing for myself that was dairy and soy free, so instead of butter, I sauteed the onion and celery in a little olive oil. Then I added extra apple juice to make up for the missing liquid. It turned out great.

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Reviewer:

Emily

Cooking Level: Intermediate

Reviewed: Nov. 21, 2010

I used this recipe for my first crown roast for Christmas of 09. It was fantastic! Everything about it was perfect. Im coming to this recipe again for stuffing for the Thanksgiving bird.

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Reviewer:

linds

Cooking Level: Expert

Reviewed: Apr. 19, 2010

As suggested by others, I used 2 cups of whole canned cranberries, no sugar and no egg. However I did add the apple juice and found the stuffing too wet, but still tasted amazing. My family all loved it and wanted to take the leftovers home. Next time I won't add any apple juice. I also cooked this recipe in a dish and not in the middle of my pork roast and it still tasted great.

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