Stuffed Crown Roast of Pork Recipe
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Stuffed Crown Roast of Pork

By: MARBALET  
"A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!"

Rating: This weblink has been rated 15 times with an average star rating of 4.3 Read Reviews (15)

Rate/Review | 671 people have saved this

 

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Original Recipe Yield 10 to 12 servings
 

Ingredients

  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup peeled, cored and chopped tart apple
  • 1/2 cup fresh bread crumbs
  • 1 pound ground pork
  • 1/2 pound ground seasoned pork sausage
  • 1/2 cup chopped parsley
  • 1/2 teaspoon dried sage
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 9 pounds crown pork roast

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  3. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  4. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  5. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 970 | Total Fat: 59.4g | Cholesterol: 339mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2004 by JENN_77 
I suggest 375 degrees for 2 1/2 hrs or until thermometer reads 155 -160 degress. Cover (tent)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by WINKS 
'Twas a wondeerful Thanksgiving dish (we have a few who don't like turkey, the turkeys!) This... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by AMYFRENCH 
A beautiful main course! Quite an impressive presentation. The taste was excellent - very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by WOLSELEY 
This was a great hit this Easter and made a wonderful impression on my husband and children.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by MOM2TIREDTOCOOK 
This was the easiest holiday menu ever. Roast practically prepared itself. First time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2004 by HAPPYCAMPERCAMP 
What a hit!! Move over Martha Stewart!! This recipe was easy to follow and made me look like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2006 by ROBINS31 
Made this today for Christmas dinner. WAS AWESOME!! Got rave reviews from the family. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by Lynseey 
Wonderful recipe. Was very tasty, a definite hit, and so easy to follow. It was my first... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2004 by MOTMIK 
This was delux!! I used a 5 pound roast becasue I was only feeding 5 and used all the same... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2006 by Kathie 
This stuffing was very good. I added two boxes of prepared pork stove top to the meat... MORE

 
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