Stuffed Crown Roast of Pork Recipe
- 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
- 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.
- 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.
- 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.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Stuffed Crown Roast of Pork(10)
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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.
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.
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!!
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!
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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