Crown Roast of Pork and Stuffing
Elevate your holiday table with this show-stopping Crown Roast of Pork and Stuffing recipe, a perfect centerpiece for an unforgettable feast. Featuring a beautifully seasoned crown roast of pork surrounded by tender ribs and filled with savory, herb-infused stuffing, this dish combines elegance with comforting flavors. The stuffing, made with buttery sautéed onions, celery, garlic, fresh parsley, and warming spices, is moistened with chicken stock and enriched with eggs for a luscious texture. Roasted to golden perfection, the pork boasts a juicy interior and a crisp, flavorful crust, while the stuffing bakes to savory delight. Ideal for special occasions, this dish impresses with both appearance and taste, and it comfortably serves eight people. Serve with seasonal sides for a meal that’s as stunning as it is delicious. Keywords: crown roast of pork, pork roast recipe, holiday roast, pork with stuffing, festive dinner ideas.
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Recipe Information
Ingredients
- 1 piece crown roast of pork (12-14 ribs)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 stalks celery stalks, chopped
- 2 cloves garlic cloves, minced
- 4 tablespoons unsalted butter
- 4 cups bread cubes (preferably day-old)
- 1.5 cups chicken stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried sage
- 2 large eggs, beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the crown roast of pork on all sides with salt and pepper. Place it in a roasting pan with the ribs upright, forming a crown shape. If needed, tie the roast with kitchen twine to hold its shape.
Drizzle the pork with olive oil and rub it evenly over the surface.
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Add the bread cubes to the skillet and toss to combine. Gradually pour in the chicken stock, mixing until the bread is moistened but not soggy.
Stir in the parsley, thyme, sage, and beaten eggs until well combined. Remove the stuffing mixture from heat.
Pack the stuffing into the center of the crown roast. Cover the stuffing lightly with aluminum foil to prevent it from drying out.
Place the roast in the preheated oven and cook for 2 hours, or until the internal temperature of the pork reaches 145°F (63°C) and the stuffing registers at least 165°F (74°C) on a meat thermometer.
If the meat or stuffing starts to brown too quickly during cooking, tent the roast with foil.
Remove the roast from the oven and let it rest for 15-20 minutes before carving. Slice between the ribs to serve, with the stuffing scooped alongside.
Nutrition Facts
Calories |
8966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 588.1 g | 754% | |
| Saturated Fat | 198.8 g | 994% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2394 mg | 798% | |
| Sodium | 9132 mg | 397% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 23.7 g | ||
| Protein | 669.9 g | 1340% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 794 mg | 61% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 8611 mg | 183% | |
*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.
