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Pork Crown Roast with Fruited Stuffing Supreme

Stunning to serve and deceptively easy to make, a pork crown roast is impressive. It's often available during the holidays (call your grocery store's meat department to reserve one), but your butcher can make one for you anytime.

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  • Prep Time 20 min
  • Total Time 4 hr 15 min
  • Servings 16

Ingredients

Pork Roast

1
pork crown roast, about 16 to 18 ribs (8 to 10 lb)*
2
teaspoons salt
1
teaspoon pepper

Stuffing

1
lb bulk pork sausage
1/4
cup butter
4
medium stalks celery, chopped (2 cups)
3/4
cup chopped onion (about 1 large)
1
cup chicken broth
1
teaspoon dried sage leaves, crumbled
1
teaspoon poultry seasoning
6 1/2
cups unseasoned stuffing cubes (16 oz)
1
can (8 oz) crushed pineapple in juice, undrained
1
cup applesauce
1
cup orange marmalade

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  • 2 Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  • 3 About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. (Remaining stuffing can be baked in 1 1/2-­quart covered casserole.) Cover stuffing with foil only for first 30 minutes. Remove foil and finish roasting.
  • 4 Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
  • 5 Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.

EXPERT TIPS

Expert Tips

*A 4-lb boneless pork loin can be substituted. Place in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part. Bake uncovered about 1 hour 20 minutes. Remove pork from oven when thermometer reads 145 F. Cover loosely with foil; let stand at least 3 minutes. Make stuffing as directed and bake in covered casserole.

Place roast on carving board or serving platter. Insert meat fork into roast to keep it from moving; cut slices between ribs.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
750mg
750%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
15g
15%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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