How to Make Stuffed Crown Roast of Pork - A Step-by-Step Guide

When it comes to impressive and delicious centerpieces for special occasions, few dishes can rival the grandeur of a beautifully presented crown roast of pork. This show-stopping dish features a crown-shaped rack of pork that is expertly prepared and filled with a savory stuffing, creating a stunning and mouthwatering entrée that is sure to wow your guests. Whether you're hosting a holiday feast, a formal dinner party, or simply want to showcase your culinary skills, a stuffed crown roast of ...

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Ingredients

  • 3 tablespoons butter
  • ¾ cup chopped onion
  • ½ cup peeled, cored and chopped tart apple
  • ¼ cup chopped celery
  • 1 pound ground pork
  • ½ pound ground seasoned pork sausage
  • ½ cup fresh bread crumbs
  • ½ cup chopped parsley
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon dried sage
  • 9 pounds crown pork roast

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 10 mins
  • Additional Time: 10 mins
  • Total Time: 3 hrs 40 mins
  • Servings: 10

  • Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
  • Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning, about 5 minutes more. Transfer onion mixture to a large mixing bowl.
  • Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
  • 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.
  • 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. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C).
  • 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.
  • Nutrition

    971 cal.

    • Total Fat: 59g
    • Saturated Fat: 21g
    • Cholesterol: 339mg
    • Sodium: 819mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 96g
    • Vitamin C: 6mg
    • Calcium: 110mg
    • Iron: 4mg
    • Potassium: 1642mg