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Stuffed Crown Roast of Pork

By: Taste of Home  
"It looks so elegant that everyone thinks I really fussed when I serve this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. My family loves the succulent pork and savory bread stuffing. Betty Claycomb, Alverton, Pennsylvania"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 136 people have saved this

What to Drink?

Wine Merlot
Prep Time:
15 Min
Cook Time:
2 Hrs 30 Min
Ready In:
2 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (6 pound) pork loin crown roast
  • 1/2 teaspoon seasoned salt
  •  
  • MUSHROOM STUFFING:
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced celery
  • 1/4 cup butter or margarine
  • 3 cups day-old cubed bread
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup apricot preserves
  • 1 cup whole fresh cranberries, optional

Directions

  1. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 325 degrees F for 1-1/2 hours.
  2. Meanwhile, saute mushrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves. Bake 1 hour longer or until a meat thermometer inserted into meat between ribs reads 160 degrees F; remove foil.
  3. If desired, thread cranberries on a 20-in. piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 479 | Total Fat: 23.5g | Cholesterol: 132mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by Carolina 
The stuffing was excellent. The only change I made was to omit the mushrooms. The Crown Roast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by ahnjy 
This is going to be my new Christmas tradition. LOVED this, it was so beautiful, easy, and... MORE

 
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