Stuffed Crown Roast of Pork Recipe
Stuffed Crown Roast of Pork Recipe photo by Taste of Home
Next Recipe

Stuffed Crown Roast of Pork Recipe

Read Reviews
Publisher Photo
I first made this recipe on Christmas...the oohs and aahs from my family were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner - it reminds me of my childhood, when Sunday dinners were always special. People would often stop by in the afternoon hoping to be asked to stay for a meal since Mom was such a good cook.
TOTAL TIME: Prep: 30 min. Bake: 3 hours
MAKES:16-20 servings
TOTAL TIME: Prep: 30 min. Bake: 3 hours
MAKES: 16-20 servings


  • 1 crown roast of pork (about 8 pounds)
  • 1 pound ground pork
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 3/4 cup finely chopped onion
  • 3 tablespoons butter
  • 1/2 cup diced peeled apple
  • 1/4 cup finely chopped celery
  • 1-1/2 cups soft bread crumbs
  • 1/2 cup minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried sage
  • Spiced crab apples, optional

Nutritional Facts

1 each: 279 calories, 16g fat (7g saturated fat), 81mg cholesterol, 311mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 28g protein.


  1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert met thermometer. Roast at 350° for 2 hours.
  2. Meanwhile, in a large skillet, cook the pork and sausage until browned; drain and set aside. In the same skillet, saute onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well.
  3. Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve. Yield: 16-20 servings.
Originally published as Stuffed Crown Roast of Pork in Country Extra November 1993, p51

Light-Bodied Red Wine

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

Reviews for Stuffed Crown Roast of Pork

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
rveinot User ID: 2148250 201621
Reviewed Aug. 3, 2008

"Why is the foil put in the centre of the roast and when do you remove it?"

Loading Image