Stuffed Crown Roast of Pork

Stuffed Crown Roast of Pork


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


servings 970 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 970 kcal
  • 49%
  • Fat:
  • 59.4 g
  • 91%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 95.9 g
  • 192%
  • Cholesterol:
  • 339 mg
  • 113%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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).
  3. 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.
  4. 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.)
  5. 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.
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  1. 29 Ratings


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 ...

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...

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!

This was a great hit this Easter and made a wonderful impression on my husband and children. It was much easier to make than I had originally feared. I had always stayed away from this particula...

'Twas a wondeerful Thanksgiving dish (we have a few who don't like turkey, the turkeys!) This is a very tasty stuffing; however, the ingredients call for parsley in two places on the list, but ...

What a hit!! Move over Martha Stewart!! This recipe was easy to follow and made me look like a pro! The chops, cut by my husband, were very thick, over an inch and we still were able to cut w...

Stuffing was delicious I added craisons too! I cooked it seperately and then put it inside the crown roasst. That is what the butcher recommended and I am really glad I did. Internal temp of 1...

Made this today for Christmas dinner. WAS AWESOME!! Got rave reviews from the family. It was my first time making a crown roast and it came out great. I also put some chopped fennel,onions, ...

This was delux!! I used a 5 pound roast becasue I was only feeding 5 and used all the same instructions and it was perfect. I was unable to fit all the stuffing in so I just put the rest in a ...