A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).

  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.

  • Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)

  • Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

970.5 calories; 95.9 g protein; 6.6 g carbohydrates; 339 mg cholesterol; 819 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2007
This was the easiest holiday menu ever. Roast practically prepared itself. First time sausage/pork stuffing got rave reviews! More meat than I expected (got nervous and cooked a turkey breast too just in case!)Meat was deceiving - only 10 bones but more than enough meat for 14 people. Butcher should have explained how much add'l meat was there in addition to the chops. All my recipes came from Allrecipes and were wonderful! Root vegetable mix holiday baked mashed potatoes special cranberry relish....just wonderful. Yes I took a chance trying new recipes on a holiday for 15 people but I'd read each one thoroughly including reviews & comments and picked out really good recipes. It had been over 25 years since I'd attempted a crown roast...sorry I waited so long!!! Thank you everyone for making my holiday cooking so easy interesting and successful. Read More
(66)

Most helpful critical review

Rating: 2 stars
12/27/2004
I suggest 375 degrees for 2 1/2 hrs or until thermometer reads 155 -160 degress. Cover (tent) with foil and wait about 20 minutes to cut. Don't wait until it read 175 degrees or your meat will most likely be dry. Will meat is resting it still cooks. Read More
(130)
38 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
12/27/2004
I suggest 375 degrees for 2 1/2 hrs or until thermometer reads 155 -160 degress. Cover (tent) with foil and wait about 20 minutes to cut. Don't wait until it read 175 degrees or your meat will most likely be dry. Will meat is resting it still cooks. Read More
(130)
Rating: 5 stars
01/02/2007
This was the easiest holiday menu ever. Roast practically prepared itself. First time sausage/pork stuffing got rave reviews! More meat than I expected (got nervous and cooked a turkey breast too just in case!)Meat was deceiving - only 10 bones but more than enough meat for 14 people. Butcher should have explained how much add'l meat was there in addition to the chops. All my recipes came from Allrecipes and were wonderful! Root vegetable mix holiday baked mashed potatoes special cranberry relish....just wonderful. Yes I took a chance trying new recipes on a holiday for 15 people but I'd read each one thoroughly including reviews & comments and picked out really good recipes. It had been over 25 years since I'd attempted a crown roast...sorry I waited so long!!! Thank you everyone for making my holiday cooking so easy interesting and successful. Read More
(66)
Rating: 5 stars
01/05/2004
A beautiful main course! Quite an impressive presentation. The taste was excellent - very juicy. the Dressing added lots of flavor. A treat for the eyes and the mouth! Read More
(46)
Advertisement
Rating: 5 stars
04/13/2007
This was a great hit this Easter and made a wonderful impression on my husband and children. It was much easier to make than I had originally feared. I had always stayed away from this particular cut because it seemed so daunting. I happened upon one in the butcher shop however and my husband said 'go for it'. Pork is my favourite roast and I usually order a pork loin whenever I do a pork roast but never done up so nicely. I followed the recipe to a 't' and it was wondeful -very very easy and as I said earlier made a huge impression. The ONLY problem was that we couldn't figure out to cook the inside of the roast without overcooking the outsides. We ended up just leaving the inside abit raw and then cut around it and then recooked the pinker parts. The inside was almost raw after over 3.5 hours of cooking. Read More
(36)
Rating: 5 stars
12/01/2003
'Twas a wondeerful Thanksgiving dish (we have a few who don't like turkey the turkeys!) This is a very tasty stuffing; however the ingredients call for parsley in two places on the list but the directions add apples with the celery. I'm wondering if the ingredients should list apple (whatever the amount) and parsley only once. Would appreciate your advice since I do want to keep this recipe for future use. Thank you Read More
(32)
Rating: 5 stars
12/28/2004
What a hit!! Move over Martha Stewart!! This recipe was easy to follow and made me look like a pro! The chops cut by my husband were very thick over an inch and we still were able to cut with a butter knife with juices flowing! It was so easy and impressive. The sausage stuffing was the "frosting on the cake" so to speak. My family fought over who was taking home the left overs. Read More
(27)
Advertisement
Rating: 4 stars
12/28/2009
Stuffing was delicious I added craisons too! I cooked it seperately and then put it inside the crown roasst. That is what the butcher recommended and I am really glad I did. Internal temp of 175 is way over done. Take it out at 160 and let let sit. Perfect! Read More
(27)
Rating: 5 stars
12/25/2006
Made this today for Christmas dinner. WAS AWESOME!! Got rave reviews from the family. It was my first time making a crown roast and it came out great. I also put some chopped fennel onions and carrots along side the roast. At the end of the 3 hours you had wonderful carmelized veggies that suited the pork perfectly. Read More
(23)
Rating: 5 stars
04/12/2004
This was delux!! I used a 5 pound roast becasue I was only feeding 5 and used all the same instructions and it was perfect. I was unable to fit all the stuffing in so I just put the rest in a pan covered in foil and cooked it alondside the roast...It was a major hit!! Nice and tender. Read More
(20)