Stuffed Crown Roast of Pork Recipe - Allrecipes.com
Stuffed Crown Roast of Pork Recipe

Stuffed Crown Roast of Pork

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2007

This was the easiest holiday menu ever. Roast practically prepared itself. First time sausage/pork stuffing got rave reviews! More meat than I expected (got nervous and cooked a turkey breast too, just in case!)Meat was deceiving - only 10 bones, but more than enough meat for 14 people. Butcher should have explained how much add'l meat was there in addition to the chops. All my recipes came from Allrecipes and were wonderful! Root vegetable mix, holiday baked mashed potatoes, special cranberry relish ....just wonderful. Yes, I took a chance trying new recipes on a holiday for 15 people, but I'd read each one thoroughly including reviews & comments and picked out really good recipes. It had been over 25 years since I'd attempted a crown roast...sorry I waited so long!!! Thank you everyone for making my holiday cooking so easy, interesting and successful.

 
Most Helpful Critical Review
Dec 27, 2004

I suggest 375 degrees for 2 1/2 hrs or until thermometer reads 155 -160 degress. Cover (tent) with foil and wait about 20 minutes to cut. Don't wait until it read 175 degrees or your meat will most likely be dry. Will meat is resting it still cooks.

 
Jan 05, 2004

A beautiful main course! Quite an impressive presentation. The taste was excellent - very juicy. the Dressing added lots of flavor. A treat for the eyes and the mouth!

 
Apr 13, 2007

This was a great hit this Easter and made a wonderful impression on my husband and children. It was much easier to make than I had originally feared. I had always stayed away from this particular cut because it seemed so daunting. I happened upon one in the butcher shop, however, and my husband said 'go for it'. Pork is my favourite roast and I usually order a pork loin whenever I do a pork roast, but never done up so nicely. I followed the recipe to a 't' and it was wondeful -very, very easy and as I said earlier, made a huge impression. The ONLY problem was that we couldn't figure out to cook the inside of the roast without overcooking the outsides. We ended up just leaving the inside abit raw and then cut around it, and then recooked the pinker parts. The inside was almost raw after over 3.5 hours of cooking.

 
Dec 01, 2003

'Twas a wondeerful Thanksgiving dish (we have a few who don't like turkey, the turkeys!) This is a very tasty stuffing; however, the ingredients call for parsley in two places on the list, but the directions add apples with the celery. I'm wondering if the ingredients should list apple (whatever the amount) and parsley only once. Would appreciate your advice, since I do want to keep this recipe for future use. Thank you

 
Dec 28, 2004

What a hit!! Move over Martha Stewart!! This recipe was easy to follow and made me look like a pro! The chops, cut by my husband, were very thick, over an inch and we still were able to cut with a butter knife, with juices flowing! It was so easy and impressive. The sausage stuffing was the "frosting on the cake" so to speak. My family fought over who was taking home the left overs.

 
Dec 28, 2009

Stuffing was delicious I added craisons too! I cooked it seperately and then put it inside the crown roasst. That is what the butcher recommended and I am really glad I did. Internal temp of 175 is way over done. Take it out at 160 and let let sit. Perfect!

 
Dec 25, 2006

Made this today for Christmas dinner. WAS AWESOME!! Got rave reviews from the family. It was my first time making a crown roast and it came out great. I also put some chopped fennel,onions, and carrots along side the roast. At the end of the 3 hours you had wonderful, carmelized veggies that suited the pork perfectly.

 

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Nutrition

  • Calories
  • 970 kcal
  • 49%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 339 mg
  • 113%
  • Fat
  • 59.4 g
  • 91%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 95.9 g
  • 192%
  • Sodium
  • 819 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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