This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.

Recipe Summary

prep:
30 mins
cook:
2 hrs 30 mins
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.

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  • 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.

Nutrition Facts

858 calories; protein 52.5g; carbohydrates 50.2g; fat 43.3g; cholesterol 151mg; sodium 958.9mg. Full Nutrition
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Reviews (23)

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Most helpful positive review

Rating: 5 stars
01/25/2004
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 added pine nuts(instead of chestnuts) and apples to the stuffing. It was great!! I took about 3.5 hours to cook and the house smelled great!. Thanks for the recipe. Read More
(39)
31 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
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 added pine nuts(instead of chestnuts) and apples to the stuffing. It was great!! I took about 3.5 hours to cook and the house smelled great!. Thanks for the recipe. Read More
(39)
Rating: 4 stars
04/11/2005
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 the crumbs as it was a bit crumbly. Other than that great meal! Thanks Marc. Read More
(27)
Rating: 5 stars
09/18/2007
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 this meal. It looked so delicious smelled as good as it looked and the taste was the best. Thank you. It was a great cooking experience for me. Read More
(24)
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Rating: 5 stars
12/15/2003
This is by far the best roast I have ever made. My guests are still raving about it!! Read More
(15)
Rating: 5 stars
01/14/2004
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 couldn't find the frilly "panties" but cherry tomatoes worked pretty well to finish dressing it. Thanks for sharing. Read More
(12)
Rating: 5 stars
12/15/2003
Unbelievable! One year later there are screams for an encore. Read More
(11)
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Rating: 5 stars
12/15/2003
I know it's late but we made this for Christmas Eve and it was awesome!!! Read More
(11)
Rating: 4 stars
03/02/2006
this was my first crown roast and it was very good.the stuffing was good but was a little bit dry.overall a great recipes that i will adjust to our owntaste next year. Read More
(7)
Rating: 5 stars
04/14/2004
Excellent recipe -- thank you so much. This is the "Prime Rib of Pork" YUMMY!!! I think I screwed up the stuffing because mine came really sticky but it was still very tasty. Very much a keeper!!! Read More
(7)
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