Reviewed: Jul. 1, 2008

Don't waste your time or money on this recipe. The "stuffing" was not good. Made this for family Christmas dinner and no one ate very much, especially the "stuffing." It was embarrassing. By the way, I am a good cook.

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KAYEMILLS

Cooking Level: Expert

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Reviewed: May 1, 2008

First time making crown roast, I made it for Easter and everyone loved it. The butcher seasoned it for me. I didn't put the ground pork in the stuffing just the sausage, sounded to salty to me otherwise. Wonderful combination in the stuffing with the apple, pork and sage.

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Jessa

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Easter will never be the same boring meal again. This was a magnificient hit in my house. Beware of the center getting done. Use your thermometer and you should be fine.

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Kelly

Cooking Level: Intermediate

Home Town: Wintersville, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Apr. 9, 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.

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WOLSELEY

Cooking Level: Expert

Home Town: Enslev, Midtjylland, Denmark

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 2, 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.

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MOM2TIREDTOCOOK

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

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Reviewed: Dec. 26, 2006

Awesome flavor and presentation,Holly. Thanks for sharing.

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MAGGIE MCGUIRE

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Reviewed: Dec. 26, 2006

Beautiful dish! This was a showstopper. Everyone loved it.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 25, 2006

This stuffing was very good. I added two boxes of prepared pork stove top to the meat mixture. I baked it in a casserole dish at 350 along side the roast. Great flavor rave reviews from everyone!

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Kathie

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Reviewed: 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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ROBINS31

Cooking Level: Expert

Home Town: Sewell, New Jersey, USA

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Reviewed: 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.

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HAPPYCAMPERCAMP

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Reviewed: 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.

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JENN_77

Cooking Level: Expert

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Reviewed: Dec. 21, 2004

Wonderful recipe. Was very tasty, a definite hit, and so easy to follow. It was my first time making a Crown Roast, no one would have guessed! The stuffing was superb also. I've been making this around Christmas time for the past 2 years. The stuffing is the best anytime, i often make it as a side dish too.

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Lynseey

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 12, 2004

This was delux!! I used a 5 pound roast becasue I was only feeding 5 and used all the same instructions and it was perfect. I was unable to fit all the stuffing in so I just put the rest in a pan covered in foil and cooked it alondside the roast...It was a major hit!! Nice and tender.

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MOTMIK

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Reviewed: Dec. 28, 2000

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!

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AMYFRENCH

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Reviewed: Nov. 27, 2000

'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

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