Crown Roast of Pork with Apple-Cranberry Stuffing

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Crown Roast of Pork with Apple-Cranberry Stuffing
  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 12
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Dinner fit for a king? Classic crown roast of pork with apple-cranberry stuffing will please the whole royal family.
Updated Jun 12, 2008



  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage leaves, crushed
  • 1 teaspoon dried thyme leaves
  • 1 pork crown roast, 20 ribs (8 lb)


  • 1/2 cup butter or margarine
  • 1 large onion, chopped (3/4 cup)
  • 1 medium celery stalk, chopped (1/2 cup)
  • 8 cups soft whole-grain bread cubes
  • 1/2 cup dried cranberries
  • 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 medium apples, chopped (2 cups)
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton) or water
Make With
Make With
Progresso Broth


  • 1
    Heat oven to 325°F. In small bowl, mix 2 teaspoons salt, 1 teaspoon pepper, sage and dried thyme; rub over pork.
  • 2
    Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends with foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place a small heatproof bowl or crumpled foil in crown to hold its shape. Do not add water.
  • 3
    Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes or until thermometer reads 165°F.
  • 4
    In 10-inch skillet, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, thoroughly mix onion mixture and remaining stuffing ingredients except broth. Add broth; toss. One hour before pork is done, fill center of crown with stuffing. Cover stuffing only with foil during first 30 minutes.
  • 5
    When pork is done, place on warm platter, cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5°F and pork with be easier to carve as juices set up.)
  • 6
    Remove foil; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut pork between ribs.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can usually find paper frills, resembling little chef’s hats, near the meat counter or kitchen gadgets area in your grocery store. Ask your butcher.
  • tip 2
    The best way to test for pork’s doneness is with a meat thermometer. Cutting into the meat to check for color lets too many tasty juices run out.


460 Calories, 23 g Total Fat, 44 g Protein, 21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
23 g
Saturated Fat
10 g
140 mg
790 mg
630 mg
Total Carbohydrate
21 g
Dietary Fiber
2 g
44 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1 Vegetable; 5 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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