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Fruit-Stuffed Crown Roast

 Fruit-Stuffed Crown Roast
Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it's a natural choice for any dinner that calls for a special presentation.—Shaaron Hetland, Chilliwack, British Columbia
16 ServingsPrep: 15 min. Bake: 3 hours + standing


  • 1-1/2 cups red currant jelly
  • 1/2 cup orange liqueur or juice
  • 1 pork crown rib roast (16 ribs and about 8 pounds)
  • 1/4 cup butter, cubed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 6 cups unseasoned stuffing cubes
  • 1 can (15-1/4 ounces) apricot halves, drained and quartered
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large tart apple, peeled and chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme


  • In a small saucepan, heat jelly and orange liqueur over low heat
  • until jelly is melted; brush over roast. Place roast on a rack in a
  • large shallow roasting pan. Cover rib ends with foil. Bake,
  • uncovered, at 350° for 2 hours.
  • In a large skillet, melt butter over medium heat. Add onion and
  • celery; cook and stir until tender. Transfer to a large bowl; add
  • the remaining ingredients and mix well.
  • Carefully spoon stuffing into center of roast. Bake 1 hour longer or

2 of 2

Fruit-Stuffed Crown Roast (continued)

Directions (continued)

  • until a meat thermometer reads 160° in meat and stuffing.
  • Transfer to a serving platter; let stand for 10-15 minutes. Discard
  • foil. Cut between ribs to serve. Yield: 16 servings.
Editor's Note: Extra stuffing may be baked, covered, in a greased baking dish for 45-60 minutes or until a thermometer reads 160°.
Nutritional Facts: 1 serving equals 441 calories, 15 g fat (6 g saturated fat), 92 mg cholesterol, 379 mg sodium, 45 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer