Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crown Roast of Pork and Gravy Recipe
    Lost? Site Map

    Crown Roast of Pork and Gravy

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    heather in Ont,'s Note:

    Add this rub to a crown roast of pork for added flavour and stuff the roast with Caramelized Pear and Sage Stuffing. If you are serving this to dinner guests, garnish the bone tips with paper frills just before slicing the meat. Prep time includes making rub and gravy. Found this in the Food and Style Magazine

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      In a small bowl, mix paprika, sage, salt. allspice with oil to form a paste.
    2. 2
      Place roast in pan and spread paste with hands over entire roast. Make sure you get the cut surfaces of the individual chops.
    3. 3
      Press some stuffing into centre cavity of roast (see Caramelized Pear and Sage Stuffing recipe) until it comes up to the top of the crown.
    4. 4
      Roast in oven at 325 F for 20 to 25 minutes per pound or until thermometer inserted in thickest part of meat registers 160 F (about 2 1/2 to 3 hours). Halfway through cooking time, shield stuffing and bone tips with a foil to prevent over browning.
    5. 5
      Using a wide lifter, transfer roast to platter, tent with foil and keep warm. Let stand for 10 minute before carving.
    6. 6
      To make gravy, place roasting pan over medium heat on stovetop. There should be 3 to 4 tbsp of fat in pan - drain off any excess fat or add a little butter if necessary.
    7. 7
      Whisk four into fat in pan. Cook, stirring, for 1 minute. Whisk in port and chicken stock and bring to boil, stirring up brown bits from bottom of pan.
    8. 8
      Whisk in pear nectar until smooth.
    9. 9
      Cook for 2-3 minutes or until mixture boils and thickens.
    10. 10
      Pour through sieve into saucepan. Season with salt and pepper to taste. Keep warm until ready to use.
    11. 11
      Slice between ribs to serve pork chop.

    Ratings & Reviews:


    Nutritional Facts for Crown Roast of Pork and Gravy

    Serving Size: 1 (154 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 623.2
    Calories from Fat 344
    Total Fat 38.3 g
    Saturated Fat 13.3 g
    Cholesterol 162.5 mg
    Sodium 371.0 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 0.5 g
    Sugars 1.4 g
    Protein 54.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes