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Crown Pork Roast with Apple-Cranberry Stuffing

 Crown Pork Roast with Apple-Cranberry Stuffing
For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish.—Donna Goutermont, Juneau, Alaska
14 ServingsPrep: 20 min. Bake: 2-1/4 hours + cooling


  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage leaves
  • 1 pork crown roast (14 ribs and about 9 pounds)
  • 1/2 cup butter, cubed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 2 medium apples, peeled and chopped
  • 1/2 cup dried cranberries
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups soft whole grain bread crumbs
  • 1/2 cup chicken broth


  • Combine the salt, pepper and sage. Place roast, rib ends up, in a
  • large shallow roasting pan; sprinkle with salt mixture. Cover rib
  • ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
  • For stuffing, melt butter in a large skillet. Add onion and celery;
  • saute until tender. Transfer to a large bowl; stir in the apples,

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Crown Pork Roast with Apple-Cranberry Stuffing (continued)

Directions (continued)

  • cranberries, thyme, salt and pepper. Add bread crumbs and toss to
  • coat. Stir in broth.
  • Carefully spoon stuffing into the center of roast. Bake 45-60 minutes
  • longer or until a thermometer reads 145°. Transfer to a warm
  • serving platter. Remove foil. Let roast stand for 15 minutes. Cut
  • between ribs to serve. Yield: 14 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.