Stunning to serve and deceptively easy to make, a pork crown roast is impressive. It's often available during the holidays (call your grocery store's meat department to reserve one), but your butcher can make one for you anytime.
Pork Crown Roast with Fruited Stuffing Supreme
- Prep Time 20 min
- Total 4 hr 15 min
- Servings 16
- Ingredients 14
Ingredients
Pork Roast
- 1 pork crown roast, about 16 to 18 ribs (8 to 10 lb)*
- 2 teaspoons salt
- 1 teaspoon pepper
Stuffing
- 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
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Step1Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
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Step2Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
-
Step3About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. (Remaining stuffing can be baked in 1 1/2-quart covered casserole.) Cover stuffing with foil only for first 30 minutes. Remove foil and finish roasting.
-
Step4Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
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Step5Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.
Nutrition
520
Calories
21g
Total Fat
41g
Protein
41g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 40%
- Sodium
- 750mg
- 31%
- Potassium
- 610mg
- 18%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 15g
- Protein
- 41g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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