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Crown Roast of Pork with Apple Raisin Stuffing

 Crown Roast of Pork with Apple Raisin Stuffing
Folks may be intimidated to prepare an elegant crown roast of pork, but it's actually an easy entree. Our four grown sons and their families expect this every Christmas. —Mary Ann Balam, Tujunga, California
12-16 ServingsPrep: 30 min. Bake: 2 hours + standing


  • 1 pork crown roast (16 ribs and about 10 pounds)
  • 2 garlic cloves, slivered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups apple juice or cider
  • 1 cup raisins
  • 1 cup boiling water
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3/4 cup butter
  • 5 cups soft bread crumbs
  • 3 cups chopped peeled tart apples
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon paprika


  • Cut slits in the bottom of each rib; insert garlic slivers. Rub oil
  • over entire roast; sprinkle with salt and pepper. Place in a shallow
  • roasting pan. Cover rib ends with foil. Pour apple juice into pan.
  • Bake, uncovered, at 350° for 1 hour, basting occasionally.

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Crown Roast of Pork with Apple Raisin Stuffing (continued)

Directions (continued)

  • Meanwhile, for stuffing, place the raisins in a small bowl; pour
  • boiling water over raisins. Let stand for 2 minutes; drain and set
  • aside. In a large skillet, saute the onion, celery and garlic in
  • butter until tender. Add the bread crumbs, apples, parsley, salt,
  • paprika and raisins; mix well.
  • Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours
  • longer or until a meat thermometer reads 160°. Let stand for 10
  • minutes. Remove foil and stuffing. Cut pork between the ribs. Yield:
  • 12-16 servings.
Nutritional Facts: 8 ounces equals 467 calories, 25 g fat (11 g saturated fat), 112 mg cholesterol, 378 mg sodium, 22 g carbohydrate, 1 g fiber, 38 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer