Stuffed Crown Roast of Pork

Stuffed Crown Roast of Pork
  • PREP TIME
    20 mins
  • COOK TIME
    3 hrs 10 mins
  • TOTAL TIME
    3 hrs 40 mins
  • SERVING
    10 People
  • VIEWS
    124

A majestic centerpiece, this crown roast of pork is filled with a savory sausage stuffing, making it a show-stopping dish fit for any celebratory feast.

Ingridients

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Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    339 mg
  • Fiber
    1 g
  • Protein
    96 g
  • Saturated Fat
    21 g
  • Sodium
    819 mg
  • Sugar
    2 g
  • Fat
    59 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan. (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes, until softened. Stir in apple and celery; sauté without browning, about 5 minutes more, until slightly softened. Transfer onion mixture to a large mixing bowl. (15 minutes)

Image Step 03
03 Step

Recipe View 5 mins Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly until just combined. Be careful not to overmix. (5 minutes)

Image Step 04
04 Step

Recipe View 10 mins Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan. (10 minutes)

Image Step 05
05 Step

Recipe View 3 hrs Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown nicely. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C). (3 hours)

Image Step 06
06 Step

Recipe View 15 mins Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)

For a richer flavor, consider browning the ground pork and sausage before adding them to the onion mixture.
If you don't have fresh bread crumbs, you can use dried bread crumbs, but moisten them slightly with milk or broth before adding them to the stuffing.
To add more visual appeal, garnish the platter with fresh herbs, roasted vegetables, or fruit.

Makenna Waters

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 41 Ratings)
Total Reviews: (3)
  • Johnson Bailey

    This recipe was a hit at our Christmas dinner! The stuffing was so flavorful, and the pork was cooked perfectly.

  • Rocky Donnelly

    The tip about resting the pork before carving is crucial – it made a huge difference in the tenderness.

  • Lawson Tremblay

    I was a little intimidated to make this at first, but the instructions were so clear, and it turned out amazing!

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