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It looks so elegant that everyone thinks I really fussed when I serve this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. My family loves the succulent pork and savory bread stuffing. -Betty Claycomb, Alverton, Pennsylvania
Nutritional Facts 1 serving (1 each) equals 401 calories, 20 g fat (9 g saturated fat), 105 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 1 g fiber, 38 g protein.
Originally published as Stuffed Crown Roast of Pork in Taste of Home December/January 1998, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Dec. 16, 2012 by chevstriss
I couldn't believe how simple this was. I even did the cranberry string and put little chefs hats on the ribs!! wow the meat practically cooks itself, falls of the bone tender.
I couldn't believe how simple this was. I even did the cranberry string and put little chefs hats on the ribs!! wow the meat practically cooks itself, falls of the bone tender. and it looks like you are some kind of fancy chef when you trot this out on a platter!!
Reviewed on Nov. 20, 2012 by Michaelman2
I save this entire menu (the original layout in the TOH, 1996 issue). This menu has been my special event menu for several years now. I love it so much I wrote to Betty (the submitting editor) and she was as delightful as this meal. The roast is always a hit from my then teenage kids to now my adult kids and their friends. This is always a wow. The side dishes and beverages that she chose for this menu are superb and I duplicate this menu without any bother to substitute ...this is already perfection!
Reviewed on Dec. 25, 2011 by Junglejana
I made this several times when it was first published, fab every time! Forgot about it for several years, now ready to make again with homemade apricot jam. mmm
Reviewed on Nov. 13, 2010 by dccolman
I'm a campfire dutch oven cook and always looking foir a challenge and something to whoa! the folks around te campfire. This really did it. I agree about the size. I ended up with 14 ribs. Outstanding flavor and whoa factor.
Reviewed on Jan. 05, 2010 by reallady
This recipe was fabulous!!!!! I made it for Christmas dinner with a sausage cranberry stuffing. It was a big hit and looked exactly like the photo. I was tender and juicy, not dry at all. The string of cranberrys was a nice touch Everyone loved it----so good and so beautiful!!!!
Reviewed on Sep. 27, 2009 by cwbuff
I always thought pork crown roasts were a lot of fuss, until I finally got up my courage and tried this recipe. It was easy and looked and tasted terrific! It looks like you're a gourmet cook, which I definitely am not. However, I admit I didn't do the cranberry garnish. Terrific recipe for the holidays, esp New Year's.
Reviewed on Dec. 24, 2008 by saw-whet
This recipe and the beautiful TOH photo inspired me to make a crown roast of pork for Christmas Eve dinner. A couple of notes about roast size and cooking times, because timing is so important when putting together a big holiday dinner: My butcher could not make a complete circle of ribs with fewer than 12 ribs, so the smallest size roast he could give me was 8 pounds. I checked Joy of Cooking for cooking times for crown roast of pork. It recommended 25 to 30 minutes per pound. My 8-pound roast was done after 3 hours, 20 minutes in a 325 degree oven. The recipe calls for cooking until a meat thermometer reaches 160 degree. My meat thermometer says 170 degree for pork. I cooked my crown roast of pork until the meat thermometer read 170 degree. I stuffed the roast and put the glaze on it one hour before it came out of the oven. The string of cranberries around the ribs adds a beautiful festive touch. This was really very easy to make and it made a beautiful, impressive main dish for my holiday dinner.
This recipe and the beautiful TOH photo inspired me to make a crown roast of pork for Christmas Eve dinner.
A couple of notes about roast size and cooking times, because timing is so important when putting together a big holiday dinner:
My butcher could not make a complete circle of ribs with fewer than 12 ribs, so the smallest size roast he could give me was 8 pounds. I checked Joy of Cooking for cooking times for crown roast of pork. It recommended 25 to 30 minutes per pound. My 8-pound roast was done after 3 hours, 20 minutes in a 325 degree oven.
The recipe calls for cooking until a meat thermometer reaches 160 degree. My meat thermometer says 170 degree for pork. I cooked my crown roast of pork until the meat thermometer read 170 degree.
I stuffed the roast and put the glaze on it one hour before it came out of the oven.
The string of cranberries around the ribs adds a beautiful festive touch.
This was really very easy to make and it made a beautiful, impressive main dish for my holiday dinner.
Reviewed on Jan. 10, 2008 by Cindy Herlocker
This was really fabulous. So delicious and elegant. It was much easier to make than I thought it would be.
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