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

Crown Roast of Pork with Mushroom Stuffing Recipe

Publisher Photo
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: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 pork loin crown roast (5 to 6 pounds, about 10 ribs)
  • 1/2 teaspoon seasoned salt
  • MUSHROOM STUFFING:
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced celery
  • 1/4 cup butter, cubed
  • 3 cups day-old cubed bread
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup apricot preserves
  • 1 cup whole fresh cranberries, optional

Nutritional Facts

1 serving (1 each) equals 401 calories, 20 g fat (9 g saturated fat), 105 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 1 g fiber, 38 g protein.

Directions

  1. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 350° for 1 hour.
  2. Meanwhile, saute mushrooms and celery in butter until tender. Stir in the bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves. Bake 30-45 minutes longer or until a thermometer inserted into stuffing and meat between ribs both read 145°; remove foil. Let meat stand for 10 minutes before slicing.
  3. If desired, thread cranberries on a 20-in. piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends. Yield: 8 servings.
Originally published as Stuffed Crown Roast of Pork in Taste of Home December/January 1998, p31

Nutritional Facts

1 serving (1 each) equals 401 calories, 20 g fat (9 g saturated fat), 105 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 1 g fiber, 38 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Crown Roast of Pork with Mushroom Stuffing

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
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4 Star
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MY REVIEW
Reviewed Dec. 16, 2013

Hello. May I ask what the beverages and side dishes that were chosen for this menu are by the original cook? I'd be interested to know what they are. This recipe has intrigued me and your comments have inspired me to make this also. I am planning to make this soon. Thank you.

MY REVIEW
Reviewed Dec. 16, 2012

I couldn't believe how simple this was. I even did the cranberry string and put little chefs hats on the ribs!! wow the meat practically cooks itself, falls of the bone tender.

MY REVIEW
Reviewed Dec. 16, 2012

I couldn't believe how simple this was. I even did the cranberry string and put little chefs hats on the ribs!! wow the meat practically cooks itself, falls of the bone tender. and it looks like you are some kind of fancy chef when you trot this out on a platter!!

MY REVIEW
Reviewed Nov. 20, 2012

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!

MY REVIEW
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

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