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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

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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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REVIEWS & COMMENTS

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Posted 4/17/2013 10:16:51 AM REPORT ABUSE CindyOrlFl said:

Rating:

I made this for a dinner party and I received two thumbs up from all of my guest. The meat was tender and juicy. I first thought the stuffing would be too "Fuity" but it complimented the roast perfectly. I will be making it again soon!!

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