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Stuffed Crown Roast of Pork

Stuffed Crown Roast of Pork
I first made this recipe on Christmas...the oohs and aahs from my family were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner - it reminds me of my childhood, when Sunday dinners were always special. People would often stop by in the afternoon hoping to be asked to stay for a meal since Mom was such a good cook.
16-20 ServingsPrep: 30 min. Bake: 3 hours

Ingredients

  • 1 crown roast of pork (about 8 pounds)
  • 1 pound ground pork
  • 1/2 pound bulk pork sausage
  • 3/4 cup finely chopped onion
  • 3 tablespoons butter
  • 1/2 cup diced peeled apple
  • 1/4 cup finely chopped celery
  • 1-1/2 cups soft bread crumbs
  • 1/2 cup minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried sage
  • Spiced crab apples, optional

Directions

  • Tie roast and place on a rack in a large roasting pan. Cover the bone
  • ends with foil. Insert met thermometer. Roast at 350° for 2
  • hours.
  • Meanwhile, in a large skillet, cook the pork and sausage until
  • browned; drain and set aside. In the same skillet, saute onion in
  • butter until tender. Add apple and celery; cook for 5 minutes.
  • Remove from the heat. Add the cooked pork and sausage, crumbs,
  • parsley, salt, pepper and sage; mix well.
  • Remove roast from oven. Carefully press a double layer of foil down
© Taste of Home 2013

2 of 2

Stuffed Crown Roast of Pork (continued)

Directions (continued)

  • through open center of roast to form a base for stuffing. Spoon
  • stuffing lightly into crown. Return to oven and bake for 1 hour more
  • or until thermometer reads 160°. Transfer roast to serving
  • platter. Garnish with spiced crab apples if desired. Cut between
  • ribs to serve. Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 each) equals 279 calories, 16 g fat (7 g saturated fat), 81 mg cholesterol, 311 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013