Prep 25 mins
Cook 3 hrs 30 mins
A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below).
- 1 pork loin crown roast (about 8-9 pounds, 14 ribs)
- 29.58 ml vegetable oil
- 236.59 ml onion, diced
- 236.59 ml celery, diced
- 1182.95 ml dry bread, cubes
- 4 medium apples, peeled cored and chopped
- 4 medium pears, peeled,cored and chopped
- 177.44 ml golden raisin
- 118.29 ml chopped pecans
- 59.14 ml prepared horseradish
- 118.29 ml chicken stock
- 59.14 ml butter or 59.14 ml margarine, melted
- 4.92 ml ground sage
- 2.46 ml dried thyme
- 1.23 ml salt
- 1.23 ml pepper
Apple and Sausage Stuffing
- 453.59 g sweet Italian sausage link, casings removed
- 59.14 ml butter
- 1182.95 ml chopped onions
- 473.18 ml chopped celery
- 1892.72 ml diced cored tart green apples
- 14.79 ml dried rubbed sage
- 9.85 ml dried thyme
- 2.46 ml ground allspice
- 1301.24 ml herbed cubed seasoned stuffing mix
- Place pork roast in roasting pan, resting on bone tips (like a rack).
- Insert a meat thermometer into the thickest part of the meat.
- Roast, uncovered, at 325°F for 1 1/2 hours.
- In a medium skillet, heat vegetable oil.
- Sauté onions and celery until onions are golden.
- Transfer to a large bowl.
- Add remaining ingredients and toss well.
- Remove roast from oven; drain off excess fat.
- Turn roast right side up (bones facing up), and replace in pan.
- Fill cavity with stuffing.
- Spoon the rest of the stuffing into a greased baking dish.
- Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
- Let roast stand 15 minutes, prior to slicing.
- Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
- Using slotted spoon, transfer sausage to large bowl.
- Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
- Add apples; saute until apples are tender but still hold shape, about 10 minutes.
- Add sage, thyme and allspice; saute for another minute.
- Add to sausage.
- Stir in stuffing mix.
- Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
- Fill center of crown roast of pork with stuffing (following above directions).
- Transfer remaining stuffing to prepared dish.
- Cover with foil and bake until heated through, about 40 minutes.
Sounds great, can't wait to try it. But, Miss Gracie--if you altered the recipe so much as to leave a very long review, why don't you just make up your own recipe and post it?
I made this for Christmas last year and am repeating it again this year since it was soooo wonderful! I used the apple/pear stuffing, but used bread cubes (not dired), dried cranberries instead of the raisins, increased the pecans to 1 cup, ommitted the horseradish, increased the butter to 1/2 cup and added a bit more chicken stock (enough to make the stuffing moist). I sauted the apples and pears in 1/4 cup of the butter before I added them to the onions and celery. Before roasting the pork, I rubbed it with a combination of pepper, garlic powder, sage, and ground rosemary and thyme. I served it all with a pan sauce as follows: In a heavy saucepan, combine one 12-ounce package of fresh cranberries with 1/2 cup sugar and 1/2 cup water, bring to boil and boil gently for 10 minutes. Puree and strain through a fine sieve. When roast is done, add strained cranberry puree to the roasting pan juices along with chicken stock and port wine to taste. Bring to boil, reduce heat and simmer until sauce is reduced. (Should be like a somewhat thin gravy.) Strain and serve with the sliced chops. Yumm! Is it polite to lick your plate on Christmas??!
Made this for 18 at Christmas. Delish! Everyone loved fruit stuffing. Cooked quicker than 3 hours. Thanks!