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Crown Roast of Pork with Apple-Cranberry Stuffing
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Prep Time:
20 minutes
Total Time:
4 hours
Impress royalty with a mouthwatering crown roast of pork filled with savory apple-cranberry stuffing.
Ingredients:
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage leaves, crushed
  • 1 teaspoon dried thyme leaves
  • 1 pork crown roast, 20 ribs (8 lb)
  • 1/2 cup butter or margarine
  • 1 large onion, chopped (3/4 cup)
  • 1 medium celery stalk, chopped (1/2 cup)
  • 8 cups soft whole-grain bread cubes
  • 1/2 cup dried cranberries
  • 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 medium apples, chopped (2 cups)
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton) or water
Instructions:
  • Preheat the oven to 325°F. Combine 2 teaspoons of salt, 1 teaspoon of pepper, sage, and dried thyme in a small bowl, then massage the mixture onto the pork.
  • Place the pork bone-side up on a rack in a shallow roasting pan. Wrap the bone ends with foil to prevent excessive browning. Insert a meat thermometer into the thickest part of the pork, making sure it doesn't touch the bone or rest in the fat. Use a small heatproof bowl or crumpled foil to support the crown shape, and do not add any water.
  • Roast without cover for 2 hours and 40 minutes to 3 hours and 20 minutes, or until the thermometer registers 165°F.
  • In a 10-inch skillet over medium heat, melt butter. Cook onion and celery in the butter for 2 minutes until crisp-tender. Remove from heat. In a large bowl, combine onion mixture with all remaining stuffing ingredients except broth. Add broth and toss. Fill the center of the pork crown with stuffing one hour before it's done. Cover only the stuffing with foil for the first 30 minutes.
  • After the pork is fully cooked, transfer it to a warm platter, cover it loosely with foil, and allow it to rest for 15 to 20 minutes, or until the thermometer reaches 170°F. Resting allows the temperature to rise by 5°F and the juices to redistribute, making the pork easier to carve.
  • Uncover the dish and add decorative paper frills on the bone ends if desired. Serve by transferring stuffing to a bowl and slicing the pork between the ribs.

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