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Irresistible Crown Roast of Pork with Apple Stuffing

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A festive and elegant crown roast of pork filled with sweet and savory apple stuffing, perfect for special occasions and family gatherings.

Ingredients

Scale
  • 1 crown roast of pork (about 8–10 ribs, 4–5 pounds/1.8–2.3 kg), frenched for presentation
  • 2 tablespoons olive oil or melted butter
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons garlic powder
  • 2 teaspoons dried thyme or fresh thyme sprigs
  • 1 teaspoon smoked paprika (optional)
  • 3 cups diced apples (preferably tart varieties like Granny Smith or Honeycrisp)
  • 1 cup diced onions (yellow or sweet)
  • 2 cups day-old bread cubes (white or whole wheat, lightly toasted)
  • 1/2 cup celery, finely chopped
  • 1/4 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 cup chopped fresh parsley
  • 1 cup low-sodium chicken broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. If the roast isn’t frenched and tied, trim excess fat and sinew, then tie the ribs together in a circular crown shape using kitchen twine. Rub the roast with olive oil or melted butter.
  3. Mix salt, pepper, garlic powder, thyme, and smoked paprika. Rub seasoning all over the pork, including between the ribs.
  4. In a large skillet, melt butter over medium heat. Add diced onions and celery and cook until softened, about 5 minutes.
  5. Add diced apples, cinnamon, and nutmeg to the skillet. Cook for 3-4 minutes until apples soften but hold shape. Remove from heat.
  6. In a mixing bowl, combine the sautéed apple mixture with bread cubes and parsley. Gradually add chicken broth, tossing gently until moist but not soggy. Season with salt and pepper.
  7. Stuff the center of the crown roast with the apple stuffing, packing gently. Bake any extra stuffing separately.
  8. Place the roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part, avoiding bones. Roast for 1 hour 45 minutes to 2 hours until internal temperature reaches 145°F (63°C), basting occasionally.
  9. Remove roast from oven and tent loosely with foil. Let rest for 15-20 minutes.
  10. Carve between ribs to serve individual chops with apple stuffing. Serve immediately.

Notes

Use a meat thermometer to ensure perfect doneness. Let the roast rest before carving to keep it juicy. If the roast browns too quickly, tent with foil. Prepare stuffing ahead and bring to room temperature before stuffing. Substitute gluten-free bread and olive oil for gluten-free and dairy-free options.

Nutrition

Keywords: crown roast of pork, apple stuffing, holiday roast, pork recipe, festive main course, easy pork roast

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