Crown Roast Of Pork With Apple Stuffing Recipes

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CROWN ROAST OF PORK WITH APPLE RAISIN STUFFING



Crown Roast of Pork with Apple Raisin Stuffing image

Folks may be intimidated to prepare an elegant crown roast of pork, but it's actually an easy entree. Our four grown sons and their families expect this every Christmas. -Mary Ann Balam, Tujunga, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 12-16 servings.

Number Of Ingredients 17

1 pork crown roast (16 ribs and about 10 pounds)
2 garlic cloves, slivered
2 tablespoons olive oil
Salt and pepper to taste
2 cups apple juice or cider
APPLE RAISIN STUFFING:
1 cup raisins
1 cup boiling water
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3/4 cup butter
5 cups soft bread crumbs
3 cups chopped peeled tart apples
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350° for 1 hour, basting occasionally. , Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well. , Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs.

Nutrition Facts : Calories 467 calories, Fat 25g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 378mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 38g protein.

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING



Crown Pork Roast with Apple-Cranberry Stuffing image

For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. -Donna Goutermont, Juneau, Alaska

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 14 servings.

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage leaves
1 pork crown roast (14 ribs and about 9 pounds)
STUFFING:
1/2 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
2 medium apples, peeled and chopped
1/2 cup dried cranberries
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups soft whole grain bread crumbs
1/2 cup chicken broth

Steps:

  • Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

Nutrition Facts : Calories 472 calories, Fat 22g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 761mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 4g fiber), Protein 42g protein.

CROWN ROAST OF PORK WITH APPLE STUFFING



Crown Roast of Pork with Apple Stuffing image

Categories     Onion     Pork     Roast     Dinner     Apple     Bacon     Celery     Fall     Parsley     Jam or Jelly     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

For stuffing:
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast:
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon
For pan sauce:
1 1/2 cups water
1/4 cup red-currant or apple jelly

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
  • Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
  • Make roast:
  • Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
  • Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
  • Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
  • Make pan sauce:
  • Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
  • Remove all foil from roast and carve into chops by cutting between ribs.

PORK ROAST WITH SAUSAGE-APPLE STUFFING



Pork Roast with Sausage-Apple Stuffing image

Make and share this Pork Roast with Sausage-Apple Stuffing recipe from Food.com.

Provided by silky

Categories     Pork

Time 3h45m

Yield 10-12 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled and chopped tart apple
1/2 cup breadcrumbs
1 lb ground pork
1/2 lb well-seasoned sausage meat
1/2 cup finely chopped fresh parsley
1/2 teaspoon ground sage
1 teaspoon salt
fresh ground black pepper
1 pork crown roast, about 8 to 9 lbs

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter and add onions, celery and apples.
  • Cook until soft.
  • Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
  • Salt and pepper crown roast generously.
  • Rub with a little sage.
  • Fill center of crown roast with stuffing, mounding center slightly.
  • Cover with foil and wrap bone ends with additional foil.
  • Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees.
  • About 30 minutes before roast is done, remove foil from stuffing.
  • Transfer roast to a large heated platter and remove foil.
  • Add frills to each little ‘leg’ if desired, and rest meat about 10 minutes before carving.
  • Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.

Nutrition Facts : Calories 334.6, Fat 25.3, SaturatedFat 9.8, Cholesterol 84.5, Sodium 622.6, Carbohydrate 6.2, Fiber 0.7, Sugar 1.6, Protein 19.5

CROWN ROAST WITH PLUM-APPLE STUFFING



Crown Roast with Plum-Apple Stuffing image

All eyes with be on this impressive roast when you place it on your holiday table. The fruit combination of golden raisin, dried plums and apples nicely complement the pork.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 14 servings.

Number Of Ingredients 15

1 pork crown roast (14 ribs and about 9 pounds)
2 tablespoons all-purpose flour
1-1/2 teaspoons kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup chopped pitted dried plums (prunes)
1 cup boiling water
2-1/2 cups cubed whole wheat bread, toasted
1 cup chopped peeled tart apple
1/4 cup golden raisins
1/4 cup unsweetened apple juice
1/4 cup butter, melted
2 tablespoons brown sugar
1 teaspoon grated lemon zest
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon

Steps:

  • Place roast, rib ends up, in a large shallow roasting pan. Combine the flour, salt and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1 hour., Meanwhile, place plums in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir in the bread cubes, apple, raisins, apple juice, butter, brown sugar, lemon zest, paprika and cinnamon., Carefully spoon stuffing into center of roast. Bake until a thermometer reads 145°, 45 to 70 minutes longer. Transfer to a warm serving platter. Remove foil. Let roast stand for 10-15 minutes. Cut between ribs to serve.

Nutrition Facts : Calories 374 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 322mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.

PORK CROWN ROAST WITH APRICOT APPLE STUFFING



Pork Crown Roast with Apricot Apple Stuffing image

Your guests will be so surprised when you set this meal on the table! It is a gorgeous presentation and tastes even better.-Mary Ann Taylor, Rockwell, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 12-16 servings.

Number Of Ingredients 22

Pork rib crown roast (5-1/2 to 6 pounds, 12-16 ribs)
Salt and pepper to taste
STUFFING:
1 tablespoon sugar
1 teaspoon chicken bouillon granules
3/4 cup hot water
1/2 cup chopped dried apricots
4 cups cubed day-old whole wheat bread (about 6 slices)
1 large apple, peeled and chopped
1/2 teaspoon finely shredded orange zest
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter, cubed
GLAZE:
1/4 cup orange juice
1 tablespoon light corn syrup
1/2 teaspoon soy sauce
Apricot halves, fresh sage for garnish

Steps:

  • Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°. , To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange zest, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast. , Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.

Nutrition Facts :

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

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

Provided by MARBALET

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 10

Number Of Ingredients 12

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

Steps:

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

Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g

CROWN ROAST OF PORK WITH STUFFING



Crown Roast of Pork with Stuffing image

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 16 servings.

Number Of Ingredients 13

3 tablespoons canola oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Steps:

  • Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Nutrition Facts :

CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING



Crown Roast of Pork With Apple, Fig and Cherry Stuffing image

This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.

Provided by Annacia

Categories     Pork

Time 2h50m

Yield 16 serving(s)

Number Of Ingredients 15

6 -7 lbs center-cut pork loin (16 ribs)
2 tablespoons garlic, minced
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
salt and pepper
2 granny smith apples
1 cup dried fig
1/2 cup dried cherries
1/2 cup almonds, slivered
1 tablespoon butter
1 cup applesauce
1/2 cup dark brown sugar
1 cup muscat wine, divided
3 cups herb seasoned stuffing mix
2 sprigs fresh rosemary

Steps:

  • Preheat oven 425°F.
  • Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
  • Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
  • Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
  • Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
  • Transfer the pork to a platter and let stand for 15 minutes.

CROWN ROAST OF PORK AND STUFFING



Crown Roast of Pork and Stuffing image

An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.

Provided by Bergy

Categories     Pork

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 13

7 lbs rib roast, approx (16 ribs)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
6 tablespoons margarine (do not use butter as it will brown too much)
1 cup onion, finely chopped
1/2 cup celery, finely chopped
6 cups dry breadcrumbs
2 cups apples, peeled cored and diced (use a sweeter apple like a macIntosh)
2 teaspoons poultry seasoning
1 tablespoon parsley flakes
1 cup apple juice (or a bit more)
salt and pepper

Steps:

  • Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
  • Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
  • Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
  • Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
  • Add a bit more juice if needed.
  • The stuffing should be moist enough to hold together when squeezed lightly.
  • After you have roasted the meat for 2 hours, remove it from the oven.
  • Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
  • Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
  • Fill the sleeve with the stuffing, fold foil over.
  • Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
  • Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
  • **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.

PORK CROWN ROAST WITH APPLE-PECAN STUFFING



Pork Crown Roast with Apple-Pecan Stuffing image

Serve a show-stopper with this Pork Crown Roast with Apple-Pecan Stuffing. A pork crown roast is the perfect centerpiece for your potluck or dinner spread. Fortunately, this recipe is just as easy as it is gorgeous!

Provided by My Food and Family

Categories     Home

Time 2h55m

Yield 16 servings

Number Of Ingredients 12

1 (16-rib) pork crown roast (8 lb.)
3/4 tsp. black pepper, divided
1-1/2 cups water
3-1/2 cups apple juice, divided
3/4 cup raisins
1/2 cup butter
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Pork
2 Gala apples, chopped
3/4 cup chopped pecans, toasted
3 Tbsp. flour
3 Tbsp. GREY POUPON Savory Honey Mustard
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350ºF.
  • Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
  • Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
  • Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
  • Cut meat into 1-rib portions. Serve with stuffing and apple gravy.

Nutrition Facts : Calories 580, Fat 31 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 1390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 43 g

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING



Crown Roast of Pork with Savory Fruit Stuffing image

A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below).

Provided by Dee514

Categories     Pork

Time 3h55m

Yield 10-14 serving(s)

Number Of Ingredients 25

1 pork loin crown roast (about 8-9 pounds, 14 ribs)
2 tablespoons vegetable oil
1 cup onion, diced
1 cup celery, diced
5 cups dry bread, cubes
4 medium apples, peeled cored and chopped
4 medium pears, peeled,cored and chopped
3/4 cup golden raisin
1/2 cup chopped pecans
1/4 cup prepared horseradish
1/2 cup chicken stock
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon ground sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb sweet Italian sausage link, casings removed
1/4 cup butter
5 cups chopped onions
2 cups chopped celery
8 cups diced cored tart green apples
1 tablespoon dried rubbed sage
2 teaspoons dried thyme
1/2 teaspoon ground allspice
5 1/2 cups herbed cubed seasoned stuffing mix

Steps:

  • Place pork roast in roasting pan, resting on bone tips (like a rack).
  • Insert a meat thermometer into the thickest part of the meat.
  • Roast, uncovered, at 325°F for 1 1/2 hours.
  • In a medium skillet, heat vegetable oil.
  • Sauté onions and celery until onions are golden.
  • Transfer to a large bowl.
  • Add remaining ingredients and toss well.
  • Remove roast from oven; drain off excess fat.
  • Turn roast right side up (bones facing up), and replace in pan.
  • Fill cavity with stuffing.
  • Spoon the rest of the stuffing into a greased baking dish.
  • Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
  • Let roast stand 15 minutes, prior to slicing.
  • Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
  • Using slotted spoon, transfer sausage to large bowl.
  • Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
  • Add apples; saute until apples are tender but still hold shape, about 10 minutes.
  • Add sage, thyme and allspice; saute for another minute.
  • Add to sausage.
  • Stir in stuffing mix.
  • Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
  • Fill center of crown roast of pork with stuffing (following above directions).
  • Transfer remaining stuffing to prepared dish.
  • Cover with foil and bake until heated through, about 40 minutes.

CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER GRAVY



Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy image

Categories     Fruit     Pork     Marinate     Roast     Christmas     Apple     Brandy     Winter     Bon Appétit

Yield Serves 10

Number Of Ingredients 14

For pork
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
Apple and Pork Stuffing
1 1/2 cups canned beef broth
For gravy
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Steps:

  • Make pork:
  • Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
  • Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.
  • Make gravy:
  • Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.
  • Carve roast between bones to separate chops. Serve with stuffing and gravy.

APPLE AND PORK STUFFING



Apple and Pork Stuffing image

Categories     Fruit     Pork     Vegetable     Side     Bake     Stuffing/Dressing     Apple     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 14

2 tablespoons vegetable oil
1 1/4 cups chopped celery
1/3 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup (about) canned beef broth

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
  • Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155°F, about 1 hour.
  • Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

CROWN ROAST OF PORK WITH ONION AND BREAD-CRUMB STUFFING



Crown Roast of Pork with Onion and Bread-Crumb Stuffing image

Categories     Herb     Onion     Pork     Roast     Christmas     Winter     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 26

For stuffing
2 lb onions, finely chopped (6 cups)
2 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
3/4 lb ground pork (usually comes with crown roast, see below)
1 cup finely chopped celery
For roast
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or thyme
2 teaspoons salt
1/2 teaspoon black pepper
1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
1 1/2 cups water
For sauce
1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter
Special Equipment
an instant-read thermometer

Steps:

  • Make stuffing:
  • Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
  • Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
  • Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
  • Cook roast and stuffing:
  • Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
  • Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
  • Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
  • Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
  • Transfer pork to a platter and let stand 30 minutes.
  • Make sauce while pork stands:
  • Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
  • Carve pork and serve with stuffing and sauce.

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Top Asked Questions

How to cook a pork roast with stuffing?
Poke holes in the meat with a sharp knife and insert garlic slivers into the pork . Pack cooled stuffing on top of the open pork roast. Roll one side to the other, lengthwise, to enclose the stuffing and secure with kitchen twine. Place roast seam-side down in the baking pan or Dutch oven. Pour chicken broth and apple juice around the bottom.
How to cook an apple roast in the oven?
Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives. Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity.
What is savory Apple stuffing for pork shoulder roast?
Savory apple stuffing is rolled up in the center of a deboned pork shoulder roast. Pork shoulder roast is a very inexpensive cut. Removing the bone, either by yourself or by your butcher, yields a slab of meat that is easy to stuff and slow-roast.
How to cook a pork loin roast in the oven?
Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight. Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F.

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