Crown Roast of Pork with Sausage Stuffing
Ingredients3 h servings 858
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
- Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.
- Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
- Boil 2 cups broth and vermouth in large saucepan until reduced by half.
- Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
- Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
- Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.
- Carve pork between the bones into chops. Serve with stuffing and gravy.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 858 calories; 43.3 50.2 52.5 151 959 Full nutrition
ReviewsRead all reviews 23
I made this for Christmas dinner and it was very well received. I made a 20 rib roast and I did double the stuffing, because our family loves stuffing. I had a decent amount left over. I also...
This is my first time making crown roast pork and it came out delish! The stuffing on the other hand....well I'm not sure as it was a bit dry. Maybe next time I will use dry "cubes" instead of...
Wow! I'm just a husband but I spent all day making this. I only changed it by substituting onion salt for real onion (onion allergy) and deleting the chestnuts (nut allergy). I was so proud of t...
This is by far, the best roast I have ever made. My guests are still raving about it!!
Prepared this recipe for Christmas dinner and everyone loved it. Hardest part was finding the steamed chestnuts, so I used roasted chestnuts in a jar that I found at a specialty market. Also c...
I know it's late but we made this for Christmas Eve and it was awesome!!!
This was a fantastic dish. I cooked a 6 lb crown and I had to bake mine an extra 15-20 minutes and my oven usually runs a little hot. Also, there really were no drippings to speak of but it wa...