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Special Occasion Stuffed Crown Pork Roast
December 23, 2009

I did not make the stuffing for this roast, however I followed the cooking method (rib ends down to start with.....I was VERY skeptically) when I cooked my first crown roast. It was BEYOND amazing. I cannot believe I was too intimidated to try one of these for so long....and yes, it can be pricey for a single piece of meat, but per person, it is quite reasonable. I followed other reviewers who said I should only allow the internal temp to reach 155-160 before removing, and it was perfectly cooked. I also made a light sauce to go with. I sauted shitaki mushrooms, then used the liquid that cooked out of the mushrooms to add to a tbsp of butter & flour to make a light roux. After a could minutes, I added a cup of chicken stock, 2 tbsp balsalmic vinegar & about 1/4 cup of drippings from the roast & salt/pepper to taste. It was wonderful!!! It was one of the best pieces of meat I ever tasted.....and I MADE IT! Thank you so much for teaching me how to do it!!