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