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Pork Crown Roast
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
250 minutes
Decadent pork crown roast with apple and Italian sausage stuffing - perfect for special occasions!
Ingredients:
  • 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dry)
  • 1 8-9 pound crown roast of pork (14 to 22 ribs, depending on how meaty the ribs), Frenched and prepped by butcher
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup water
  • Stuffing
  • 2 tablespoons Butter
  • 4 cups cubed day-old bread (3/4-inch cubes)
  • 1/2 pound Italian sausage meat
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 3/4 pound tart Granny Smith apples, peeled, cored, chopped (about 2 cups)
  • 1/4 cup fresh parsley
  • 1 teaspoon fresh chopped sage (or 1/2 teaspoon dry)
  • Salt and freshly ground black pepper
Instructions:
  • Prepare the pork roast: Combine thyme, sage, salt, and pepper to create a flavorful seasoning mixture. Rub the seasoning all over the pork roast and allow it to rest at room temperature for an hour before cooking.
  • Preheat your oven to 350°F.
  • Begin making the stuffing by warming a large sauté pan over medium heat. Melt 2 tablespoons of butter in the pan, then add the cubed bread. Toss the bread in the melted butter until evenly coated. Allow the bread cubes to toast, flipping them only after they have developed a slight golden brown color on one side.
  • Sear the sausage: Heat a large pan over medium heat. Add inch-sized chunks of Italian sausage, making sure not to overcrowd the pan. Allow them to cook without stirring until lightly browned, then flip and brown the other side. Once browned, remove the sausage using a slotted spoon and set aside.
  • In a pan over medium-high heat, melt a tablespoon of butter. Sauté the onions and celery until the onions are translucent, about 3 to 5 minutes. Then add the chopped apples and cook for a few more minutes.
  • Mix the cooked sausage, buttery bread cubes, parsley, thyme, and sage together. Gently stir in salt and pepper to taste. Take off the heat.
  • Prep the roasting pan and fill the roast: Lay the crown roast in a flat roasting pan. Gently stuff the center of the crown with stuffing without compacting it. Any excess stuffing can go in a separate buttered oven-proof dish. Shield the rib tips with foil to avoid burning. Pour in one cup of water.
  • Roast the pork at 350°F on the middle rack of the oven. Cover the stuffing with foil after 30 minutes. Roast until a meat thermometer inserted into the center of the meat (avoiding the bones on the outside) reads 145°F, approximately 2 to 2 1/2 hours.
  • Enhance remaining stuffing: Pour 1/2 cup of water over the remaining stuffing, cover with foil, and bake alongside or under the roast for 30 minutes before the roast is finished cooking or while it's resting.
  • Allow the pork to rest: Move the pork to a serving platter and let it rest for 20 minutes.
  • Carve: Secure the roast with a fork and, using a large sharp knife, slice down through each rib to separate the pork chops.

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