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Crown Roast with Plum-Apple Stuffing

 Crown Roast with Plum-Apple Stuffing
All eyes with be on this impressive roast when you place it on your holiday table. The fruit combination of golden raisin, dried plums and apples nicely complement the pork.—Marie Rizzio, Interlochen, Michigan
14 ServingsPrep: 30 min. Bake: 1-3/4 hours + standing


  • 1 pork crown roast (14 ribs and about 9 pounds)
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup chopped pitted dried plums
  • 1 cup boiling water
  • 2-1/2 cups cubed whole wheat bread, toasted
  • 1 cup chopped peeled tart apple
  • 1/4 cup golden raisins
  • 1/4 cup unsweetened apple juice
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cinnamon


  • Place roast, rib ends up, in a large shallow roasting pan. Combine
  • the flour, salt and pepper; rub over roast. Cover rib ends with
  • foil. Bake, uncovered, at 350° for 1 hour.
  • Meanwhile, place plums in a large bowl. Cover with boiling water; let
  • stand for 5 minutes. Drain. Stir in the bread cubes, apple, raisins,

2 of 2

Crown Roast with Plum-Apple Stuffing (continued)

Directions (continued)

  • apple juice, butter, brown sugar, lemon peel, paprika and cinnamon.
  • Carefully spoon stuffing into center of roast. Bake 45 to 74 minutes
  • longer or until a thermometer reads 145°. Transfer to a warm
  • serving platter. Remove foil. Let roast stand for 10-15 minutes. Cut
  • between ribs to serve. Yield: 14 servings.
Nutritional Facts: 1 rib with 1/4 cup stuffing equals 374 calories, 18 g fat (8 g saturated fat), 100 mg cholesterol, 322 mg sodium, 13 g carbohydrate, 1 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.