Stuffed Crown Roast of Pork with Apples
A tasty stuffing of apple and dried cranberry complements this impressive roast. You might have to order this cut from your butcher or grocer ahead of time, so keep that in mind if you’re planning a special dinner.
Serves: 8Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Medium
- 4 cups bread cubes
- 2 Tbsp. butter
- ½ cup minced yellow onion
- ¼ cup chopped celery
- 2 cups diced apple
- ¼ cup chopped dried cranberries or raisins
- ¼ cup light brown sugar, packed
- ¼ cup hot chicken broth
- 1 Tbsp. lemon juice
- 1½ tsp. salt
- ⅛ tsp. ground black pepper
- ½ tsp. dried sage, crumbled
- ¼ tsp. dried thyme, crumbled
- Dash ground marjoram
- 1 crown roast of pork (7 to 9 lbs.)
- Preheat oven to 325°F.
- Spread bread cubes on a large baking sheet; put in the oven to dry and toast lightly.
- Heat butter in a large skillet over medium-low heat. When butter is hot, add onion, celery, apple, and cranberries or raisins. Cook mixture, stirring frequently, for about 8 minutes, or until vegetables are tender.
- Remove from heat and stir in brown sugar, broth, lemon juice, salt, pepper, sage, thyme, and marjoram. Stir in toasted bread cubes.
- Place roast on a rack in a roasting pan. Scoop out any extra pork trimmings the butcher might have put in the center and carve out a little more so you’ll have room for the stuffing.
- Stuff the center of roast, piling stuffing in a mound. Cover stuffing with a piece of foil and wrap the ends of each bone with a small piece of foil.
- Roast for 4 hours or until the temperature registers about 175°F on a meat thermometer or instant-read thermometer. Insert the thermometer into a meaty section, trying not to touch bone or fat.
- Remove foil and decorate the tips of the bones with white paper frills if desired.