Crown Roast with Plum-Apple Stuffing Recipe
Crown Roast with Plum-Apple Stuffing Recipe photo by Taste of Home
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Crown Roast with Plum-Apple Stuffing Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 1-3/4 hours + standing
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Bake: 1-3/4 hours + standing
MAKES: 14 servings


  • 1 pork crown roast (14 ribs and about 9 pounds)
  • 2 tablespoons 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

Nutritional Facts

1 rib with 1/4 cup stuffing: 374 calories, 18g fat (8g saturated fat), 100mg cholesterol, 322mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 38g protein.


  1. 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.
  2. Meanwhile, place plums in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir in the bread cubes, apple, raisins, apple juice, butter, brown sugar, lemon peel, paprika and cinnamon.
  3. 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.
Originally published as Crown Roast with Plum-Apple Stuffing in Taste of Home Christmas Annual Annual 2011, p47

Light-Bodied Red Wine

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

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