Crown Roast of Pork with Apple Fig and Cherry Stuffing
Elevate your holiday table with this show-stopping Crown Roast of Pork with Apple, Fig, and Cherry Stuffing. Perfectly seasoned and roasted to tender perfection, this regal centerpiece is as delicious as it is impressive. The stuffing is a luxurious blend of sweet and savory, combining tart Granny Smith apples, rich dried figs, and tangy dried cherries with fresh herbs like sage and rosemary. Cubed country bread soaks up aromatic chicken broth, ensuring every bite of the stuffing is moist and flavorful. Easy to prepare in just 30 minutes of hands-on time, this dish is ideal for festive gatherings, serving up to eight guests. Whether you’re hosting a holiday feast or celebrating a special occasion, this crown roast will be the star of your menu.
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Recipe Information
Ingredients
- 6 pounds crown roast of pork
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 stalks celery stalks, finely chopped
- 2 medium granny smith apple, peeled and diced
- 1 cup dried figs, chopped
- 1 cup dried cherries
- 2 tablespoons fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 cup chicken broth
- 4 cups country bread, cubed
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the crown roast of pork generously with kosher salt and black pepper. Rub the olive oil over the surface of the meat.
Place the roast on a roasting rack in a large roasting pan, forming it into a circle if not pre-tied by a butcher. Cover the tips of the bones with foil to prevent burning during cooking.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
Stir in the diced apples, dried figs, and dried cherries. Cook for another 3-4 minutes until the fruits are slightly softened.
Add the minced sage and rosemary to the skillet and stir to combine. Pour in the chicken broth and bring to a boil.
Reduce the heat to low and mix in the cubed bread. Stir until the bread absorbs the liquid. Remove the skillet from the heat and let the mixture cool for 5 minutes.
Once slightly cooled, mix the beaten egg into the stuffing until evenly incorporated.
Fill the center cavity of the crown roast with the stuffing. Any extra stuffing can be baked separately in a greased baking dish.
Roast the pork in the preheated oven for 1 hour and 45 minutes to 2 hours (or until a meat thermometer inserted into the thickest part of the meat reads 145°F).
If baking extra stuffing, add it to the oven during the last 30 minutes of roasting.
Remove the crown roast from the oven and tent it with foil. Let it rest for 15 minutes before slicing and serving.
Carve the roast by cutting between the bones and serve slices alongside the apple, fig, and cherry stuffing.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 30.6 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1323 mg | 28% | |
*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.
