Stuffed Crown Roast of Pork

    3 hours 30 min

    A stunning centrepiece for any celebratory meal, this elegant roast is amazingly easy to make. Your butcher can tie the roast for you.

    34 people made this

    Serves: 10 

    • 50g (2 oz) butter
    • 1 small onion, chopped
    • 1 stalk celery, chopped
    • 1 Granny Smith apple - peeled, cored and chopped
    • 50g (2 oz) fresh breadcrumbs
    • 500g (1 1/4 lb) minced pork
    • 250g (9 oz) pork sausage, casings removed and minced
    • handful chopped fresh parsley
    • 1/2 teaspoon dried sage
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 (4kg) pork crown roast

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. To make stuffing: Melt butter in a large frying pan over medium heat. When foam subsides, add onion and sauté, stirring frequently, for about 5 minutes. Stir in celery and apples; sauté (without browning) about 5 minutes longer. Scrape frying pan contents into a large mixing bowl. Add breadcrumbs, minced pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly.
    3. Fill the centre of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminium foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
    4. Place the crown on a rack in a shallow roasting tin just large enough to hold it comfortably, and roast in the centre of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 80 C. (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
    5. Carefully transfer the crown to a large, heated circular platter. Let the crown rest for about 10 minutes, remove all foil, and then carve.

    To carve a crown roast:

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    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.  -  27 Dec 2004  (Review from Allrecipes US | Canada)


    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.  -  02 Jan 2007  (Review from Allrecipes US | Canada)


    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!  -  28 Dec 2000  (Review from Allrecipes US | Canada)