Crown Roast of Pork with Mushroom Dressing Recipe
Crown Roast of Pork with Mushroom Dressing Recipe photo by Taste of Home
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Crown Roast of Pork with Mushroom Dressing Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES: 10 servings


  • 1 pork loin crown roast (10-12 ribs, about 6-8 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/4 cup butter, cubed
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced celery
  • 3 cups cubed day-old bread
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup apricot preserves
  • 1 cup whole fresh cranberries, optional

Nutritional Facts

1 pork rib plus stuffing: 404 calories, 17g fat (7g saturated fat), 106mg cholesterol, 314mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 45g protein.


  1. Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours.
  2. Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until thermometers inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing.
  3. If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve. Yield: 10 servings.
Originally published as Stuffed Crown Roast of Pork in Taste of Home December/January 1998, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Crown Roast of Pork with Mushroom Dressing

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Michaelman2 User ID: 842186 45325
Reviewed Nov. 20, 2012 Edited Apr. 4, 2016

"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!"

Junglejana User ID: 433105 202473
Reviewed Dec. 25, 2011

"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"

dccolman User ID: 1035791 47231
Reviewed Nov. 13, 2010

"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."

reallady User ID: 4760284 20404
Reviewed Jan. 5, 2010

"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!!!!"

cwbuff User ID: 441425 47225
Reviewed Sep. 27, 2009

"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."

saw-whet User ID: 2849135 50398
Reviewed Dec. 24, 2008 Edited Feb. 2, 2015

"This recipe and the beautiful TOH photo inspired me to make a crown roast of pork for Christmas Eve. I used a slightly larger size roast than the recipe calls for, because my butcher could not give me fewer than 12 ribs in a crown roast of pork. I cooked it a bit longer than the recipe called for, and added the glaze an hour before taking it out of the oven. This was really very easy to make and it made a beautiful, impressive main dish for my holiday dinner."

Cindy Herlocker User ID: 1287114 24833
Reviewed Jan. 10, 2008 Edited Apr. 4, 2016

"This was really fabulous. So delicious and elegant. It was much easier to make than I thought it would be."

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