Crown Roast of Pork with Savory Fruit Stuffing
Elevate your holiday menu with this show-stopping Crown Roast of Pork with Savory Fruit Stuffing, a centerpiece as delicious as it is stunning. This tender, juicy roast is seasoned with a fragrant blend of sage and thyme, perfectly complementing the rich, robust flavor of the pork. The highlight of the dish is the homemade stuffing, a sweet-and-savory medley of dried apricots, cranberries, apples, and aromatic herbs, balanced by soft cubes of bread and a touch of chicken broth. As the pork roasts to perfection, the stuffing absorbs mouthwatering drippings, creating an irresistible blend of flavors. Perfectly baked and beautifully presented, this regal dish is ideal for special occasions or holiday dinners, sure to impress both the eyes and the palate. Serve it proudly as the ultimate feast centerpiece for up to ten guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece crown roast of pork (about 8-10 pounds, 14-16 ribs)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 pieces celery stalks, chopped
- 2 cloves garlic cloves, minced
- 1 cup dried apricots, chopped
- 1 cup dried cranberries
- 1 medium apple, peeled, cored, and diced
- 1 cup chicken broth
- 4 cups stale bread cubes
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Place the crown roast of pork on a roasting pan, ribs facing upward to form a crown. If not already tied, tie the roast with kitchen twine to hold the crown shape.
Rub the pork with olive oil, then season generously with kosher salt, black pepper, ground sage, and ground thyme. Set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and chopped celery, cooking until softened, about 5 minutes.
Add the minced garlic, dried apricots, dried cranberries, and diced apple to the skillet. Cook for 2-3 minutes, until the fruit begins to soften.
Stir in the chicken broth and bring the mixture to a simmer. Remove from heat.
In a large bowl, combine the stale bread cubes, cooked fruit mixture, chopped parsley, and beaten egg. Mix well to create the stuffing.
Fill the center of the crown roast with the stuffing. If there is extra stuffing, bake it in a separate oven-safe dish covered with foil.
Cover the tips of the pork bones with foil to prevent burning, and tent the roast lightly with foil.
Roast in the preheated oven for about 2 1/2 hours, or until the internal temperature at the center of the pork (not the stuffing) reads 145°F (63°C) on a meat thermometer.
Remove the foil tent during the last 30 minutes of cooking to allow the pork to brown nicely.
When fully cooked, let the roast rest for 15-20 minutes before slicing. Remove the twine and transfer the roast to a serving platter.
Slice between the ribs to serve the roast, along with generous portions of the savory fruit stuffing.
Nutrition Facts
Calories |
11757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 594.7 g | 762% | |
| Saturated Fat | 211.8 g | 1059% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3181 mg | 1060% | |
| Sodium | 6602 mg | 287% | |
| Total Carbohydrate | 503.0 g | 183% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 227.2 g | ||
| Protein | 1045.4 g | 2091% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1315 mg | 101% | |
| Iron | 56.6 mg | 314% | |
| Potassium | 15087 mg | 321% | |
*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.
