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Pork Crown Roast with Fruited Stuffing Supreme
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Prep Time:
20 minutes
Total Time:
4 hours 15 minutes
Impress with a visually stunning pork crown roast, easily made and perfect for any occasion. Available during holidays or request one from your butcher.
Ingredients:
  • 1 pork crown roast, about 16 to 18 ribs (8 to 10 lb)*
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 lb bulk pork sausage
  • 1/4 cup butter
  • 4 medium stalks celery, chopped (2 cups)
  • 3/4 cup chopped onion (about 1 large)
  • 1 cup chicken broth
  • 1 teaspoon dried sage leaves, crumbled
  • 1 teaspoon poultry seasoning
  • 6 1/2 cups unseasoned stuffing cubes (16 oz)
  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 1 cup applesauce
  • 1 cup orange marmalade
Instructions:
  • Preheat the oven to 325°F. Season the pork with salt and pepper. Place the pork on a rack in a shallow roasting pan with bone ends up, wrap the bone ends in foil to prevent browning. Insert an ovenproof meat thermometer into the thickest part of the pork, ensuring it doesn't touch the bone or fat. Use a small heatproof bowl or crumpled foil to support the shape of the roast. Do not add water.
  • Preheat the oven to 325°F. Season the pork with salt and pepper. Place the pork on a rack in a shallow roasting pan with the bone ends up. Wrap the bone ends in foil to avoid over-browning. Insert an ovenproof meat thermometer into the thickest part of the pork, making sure it doesn't touch the bone or fat. Use a small heatproof bowl or crumpled foil to help the roast maintain its shape evenly. Avoid adding water.
  • 1 hour before the pork is ready, take the bowl out and stuff the crown. The extra stuffing can be baked in a covered casserole dish. Cover the stuffing with foil for the first 30 minutes, then continue roasting without the foil.
  • Take the pork out of the oven when the thermometer reaches 145°F. Cover it loosely with foil and allow it to rest for at least 3 minutes.
  • Unwrap foil and add paper frills to bone ends if desired. Serve by spooning stuffing into a bowl and slicing pork between the ribs.

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