90 min
Crown Roast of Pork
Recipe GLPR18177754a3f1d2
An elegant centerpiece roast featuring a spectacular crown-shaped pork presentation filled with a savory herb and sausage bread stuffing studded with tart apples. The herb-rubbed roast is roasted until the meat reaches a safe internal temperature of 160°F, creating a juicy, tender main course perfect for special occasions and holiday dinners.
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Ingredients
1 pork crown roast (8-9 pounds, 14-22 ribs, Frenched and trimmed by butcher)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup water
4 cups day-old bread, cut into 3/4-inch cubes
1/2 pound Italian sausage meat, removed from casings
2 tablespoons butter
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 cups tart Granny Smith apples, peeled, cored, and chopped
1/4 cup fresh parsley, chopped
1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper to taste
Directions
Preheat your oven to 325°F. Remove the pork crown roast from refrigeration and allow it to sit at room temperature for 45 minutes before cooking.
In a small bowl, combine the 1 tablespoon fresh thyme, 1 tablespoon fresh sage, 2 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper to create the herb rub.
Rub the herb mixture all over the exterior and inside surfaces of the crown roast, working it into the meat. Place the roast in a large roasting pan and pour 1 cup of water into the bottom of the pan around the roast.
While the roast comes to room temperature, prepare the stuffing: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and celery, and cook for 5-7 minutes until softened and fragrant, stirring occasionally.
In the same skillet, crumble the Italian sausage meat directly in and cook, breaking it apart with a spoon, until browned throughout and no pink remains (internal temperature should reach 160°F). Drain any excess fat if needed.
Add the chopped Granny Smith apples to the skillet with the sausage and vegetable mixture. Cook for 2-3 minutes until the apples just begin to soften slightly.
Place the bread cubes in a large mixing bowl. Pour the sausage-apple mixture over the bread cubes and add 1 teaspoon fresh sage, 1 teaspoon fresh thyme, 1/4 cup fresh parsley, and salt and pepper to taste. Toss gently until well combined and the bread is evenly moistened.
Carefully mound the stuffing mixture in the center cavity of the crown roast, packing it gently but securely so it stays in place during roasting.
Place the filled roast in the preheated 325°F oven. Roast for approximately 2 to 2.5 hours, depending on the exact size and thickness of your roast. Baste the roast with pan juices every 30 minutes to keep it moist.
The crown roast is done when the internal temperature at the thickest part of the meat (away from bone) reaches 160°F when tested with a meat thermometer. The meat should be pale pink at the center when sliced, never white and dry.
Transfer the roasted crown to a serving platter and tent loosely with foil. Allow it to rest for 10 minutes before carving to allow juices to redistribute and ensure moist, tender meat.
Serve the crown roast with the warm pan juices spooned over each portion and the herb bread stuffing on the side or scooped from the center.
