Crown Pork Roast with Cranberry Stuffing
Elevate your holiday table with this show-stopping Crown Pork Roast with Cranberry Stuffing. This recipe combines the tender, juicy flavors of a perfectly roasted crown pork cut with a sweet and savory cranberry stuffing packed with toasted bread cubes, diced apples, herbs, and dried cranberries. The aromatic blend of rosemary, thyme, and garlic adds layers of depth to the dish, while the butter-sautéed vegetables provide a hearty base for the stuffing. With a golden, oven-roasted exterior and a succulent, flavorful interior, this dish is as delicious as it is beautiful. Perfect for special occasions or festive gatherings, it’s a memorable centerpiece that will impress your guests and leave them craving more. Keywords: crown pork roast, cranberry stuffing, holiday pork recipe, festive centerpiece, show-stopping dinner.
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Recipe Information
Ingredients
- 8 pounds crown pork roast
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 cup dried cranberries
- 1 cup chicken broth
- 4 cups bread, cubed and toasted
- 2 large eggs, lightly beaten
- 1 medium apple, peeled and diced
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the crown pork roast generously with kosher salt and ground black pepper on all sides. Place it in a roasting pan and set aside.
In a large skillet, heat olive oil and butter over medium heat. Sauté the chopped onion and celery until softened, about 5 minutes.
Add the minced garlic, chopped rosemary, and thyme leaves to the skillet. Cook for an additional 1 minute until fragrant.
Stir the dried cranberries, chicken broth, and diced apple into the skillet. Cook for 2-3 minutes, allowing the cranberries to soften slightly.
Remove the skillet from heat and let the mixture cool slightly before transferring it to a large mixing bowl.
Add the toasted bread cubes, lightly beaten eggs, and chopped parsley to the bowl with the skillet mixture. Mix until evenly combined.
Stuff the cavity of the crown roast with the cranberry stuffing mixture. If there is excess stuffing, transfer it to a greased baking dish to cook alongside the roast.
Cover the tips of the ribs with foil to prevent them from burning during cooking. Place the stuffed roast in the preheated oven.
Roast the pork for 1 hour and 45 minutes to 2 hours, or until the internal temperature of the meat reaches 145°F (63°C) and the stuffing reaches 165°F (74°C).
If baking additional stuffing, cover the baking dish with foil and bake for 30-40 minutes, removing the foil for the last 10 minutes to brown the top.
Let the crown roast rest for 15 minutes before slicing to ensure the juices redistribute.
Slice and serve the crown pork roast with the cranberry stuffing for a festive and flavorful meal.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 17.9 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
