Crown Pork Roast with Apple-Cranberry Stuffing Recipe

Crown Pork Roast with Apple-Cranberry Stuffing Recipe
Crown Pork Roast with Apple-Cranberry Stuffing Recipe photo by Taste of Home
Publisher Photo

Crown Pork Roast with Apple-Cranberry Stuffing Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours + cooling

Ingredients

  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage leaves
  • 1 pork crown roast (14 ribs and about 9 pounds)
  • STUFFING:
  • 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

Directions

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, 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.
Originally published as Crown Pork Roast with Apple-Cranberry Stuffing in Country Woman December/January 2013, p54

Nutritional Facts

1 rib with 1/2 cup stuffing: 472 calories, 22g fat (10g saturated fat), 109mg cholesterol, 761mg sodium, 24g carbohydrate (8g sugars, 4g fiber), 42g protein.

  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage leaves
  • 1 pork crown roast (14 ribs and about 9 pounds)
  • STUFFING:
  • 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
  1. 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.
  2. For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth.
  3. 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.
Originally published as Crown Pork Roast with Apple-Cranberry Stuffing in Country Woman December/January 2013, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCrown Pork Roast with Apple-Cranberry Stuffing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review