Savory Apple Stuffed Pork Crown Roast
Submitted by heatherincali
Crown roast of pork stuffed with apple, cranberry, and bread dressing for elegant holiday entertaining. Showstopping centerpiece feeds 16 in 3.5 hours.
YIELD
16 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis is the roast that makes guests gasp when you carry it to the table, a crown of pork ribs circling a mound of fruit-studded stuffing.
Apples and cranberries sweeten the bread dressing while celery and onions keep it savory, all soaking up the roast’s juices as it cooks.
The ribs stand up like a crown, making it the ultimate holiday centerpiece that’s actually easier than it looks.
Pro Tips
- Ask your butcher to prepare the crown roast or tie it yourself with kitchen twine
- Roast ribs-down first to brown the outside before adding the stuffing
- Cover the stuffing loosely with foil during the final hour to prevent over-browning
- Let the roast rest 15 minutes before carving so the juices redistribute
Ingredients
Directions
Serve hot.
Rub roast with 1 teaspoon each salt and pepper.
Place, ribs down, onto a rack, in a roasting pan.
Roast @ 325 degrees for 2 hours.
Combine sugar and cranberries, set aside.
Heat butter in a dutch oven, over a medium flame.
Add onions and celery.
Heat and stir for 10 minutes.
Stir in cranberry mixture, remaining salt and pepper, bread cubes, apples, cider, beaten egg, and poultry seasoning.
Heat and stir for 2 minutes.
Remove from heat.
Remove roast from pan and rack.
Drain drippings and reserve for another use.
Place roast, ribs up, onto rack, in roasting pan.
Fill center with cranberry mixture.
Roast @ 325 degrees for 60 minutes.
Lightly cover stuffing with a piece of foil.
Roast @ 325 degrees for another 30 minutes.
Remove from oven and let rest for 15 minutes.
Serve hot.
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