Crown Roast of Pork with Apple Raisin Stuffing Recipe

Crown Roast of Pork with Apple Raisin Stuffing Recipe
Crown Roast of Pork with Apple Raisin Stuffing Recipe photo by Taste of Home
Publisher Photo

Crown Roast of Pork with Apple Raisin Stuffing Recipe

Be the first to add a review
Publisher Photo
Folks may be intimidated to prepare an elegant crown roast of pork, but it's actually an easy entree. Our four grown sons and their families expect this every Christmas. —Mary Ann Balam, Tujunga, California
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours + standing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours + standing

Ingredients

  • 1 pork crown roast (16 ribs and about 10 pounds)
  • 2 garlic cloves, slivered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups apple juice or cider
  • APPLE RAISIN STUFFING:
  • 1 cup raisins
  • 1 cup boiling water
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3/4 cup butter
  • 5 cups soft bread crumbs
  • 3 cups chopped peeled tart apples
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon paprika

Directions

Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350° for 1 hour, basting occasionally.
Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well.
Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs. Yield: 12-16 servings.
Originally published as Stuffed Crown Roast of Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p18

Nutritional Facts

8 ounce-weight: 467 calories, 25g fat (11g saturated fat), 112mg cholesterol, 378mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 38g protein.

  • 1 pork crown roast (16 ribs and about 10 pounds)
  • 2 garlic cloves, slivered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups apple juice or cider
  • APPLE RAISIN STUFFING:
  • 1 cup raisins
  • 1 cup boiling water
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3/4 cup butter
  • 5 cups soft bread crumbs
  • 3 cups chopped peeled tart apples
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  1. Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350° for 1 hour, basting occasionally.
  2. Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well.
  3. Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs. Yield: 12-16 servings.
Originally published as Stuffed Crown Roast of Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrown Roast of Pork with Apple Raisin Stuffing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review