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Pork Crown Roast with Fruited Stuffing Supreme

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Betty Crocker Kitchens
Updated Nov 21, 2012
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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.

Pork Crown Roast with Fruited Stuffing Supreme

  • Prep Time 20 min
  • Total 4 hr 15 min
  • Servings 16
  • Ingredients 14
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
  • Step 
    5
    Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.

Nutrition

520 Calories
21g Total Fat
41g Protein
41g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
750mg
31%
Potassium
610mg
18%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
9%
Sugars
15g
Protein
41g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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