adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed Crown Roast of Pork
Stuffed Crown Roast of Pork
0 Likes
Prep Time:
20 minutes
Cook Time:
190 minutes
Total Time:
220 minutes
Create a show-stopping holiday dish with this easy-to-make stuffed crown roast of pork featuring a delicious apple and sausage stuffing. Just have your butcher tie the roast and shop for rib wrappers.
Ingredients:
  • 3 tablespoons butter
  • 0.75 cup chopped onion
  • 0.5 cup peeled, cored and chopped tart apple
  • 0.25 cup chopped celery
  • 1 pound ground pork
  • 0.5 pound ground seasoned pork sausage
  • 0.5 cup fresh bread crumbs
  • 0.5 cup chopped parsley
  • 1.5 teaspoons salt
  • 1.5 teaspoons ground black pepper
  • 0.5 teaspoon dried sage
  • 9 pounds crown pork roast
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and set up a rack in your roasting pan.
  • In a large skillet over medium heat, melt butter until foamy. Sauté onion for 5 minutes in the butter. Add apple and celery, continue sautéing for another 5 minutes without browning. Transfer the onion mixture to a large mixing bowl.
  • Combine ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage with the onion mixture in the bowl, mixing gently yet thoroughly. To test for seasoning, fry a small ball of stuffing in the skillet until pork is fully cooked.
  • Stuff the center of the crown, shaping it into a slight mound. Cover the stuffing with aluminum foil and wrap the chop bones' ends with foil to prevent charring and breakage. Position the crown on the rack in the pan.
  • Roast the pork in the center of the preheated oven for 3 hours. Remove the foil from the stuffing 30 minutes before the pork is done to allow the top to brown. Check the pork's doneness by inserting an instant-read thermometer near the bone - it should read at least 145°F (63°C).
  • Transfer the pork to a large, heated platter. Remove foil from the ends of the chops and replace with paper frills. Allow the pork to rest for 10 minutes before carving and serving.

Similar Recipes