Best Crown Roast Of Pork With Onion And Bread Crumb Stuffing Recipes

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STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Provided by MARBALET

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 10

Number Of Ingredients 12

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  • Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  • Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g

CROWN ROAST OF PORK WITH ONION AND BREADCRUMB STUFFING



Crown Roast of Pork With Onion and Breadcrumb Stuffing image

From Gourmet Magazine, December of 2005. An impressive main course for Christmas dinner. This cut has to be special ordered from your butcher.

Provided by jenpalombi

Categories     Pork

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 22

2 lbs onions, finely chopped (6 cups)
2 1/2 teaspoons salt
3/4 cup unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 lb country bread, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
3/4 lb ground pork (usually comes with crown roast, see below)
1 cup finely chopped celery
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or 1 teaspoon thyme
2 teaspoons salt
1/2 teaspoon black pepper
9 -10 lbs crown pork roast, rib ends frenched (ground pork reserved for stuffing, above)
1 1/2 cups water
1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in
2 tablespoons water
2 tablespoons cold unsalted butter

Steps:

  • Make stuffing:.
  • Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
  • Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
  • Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
  • Cook roast and stuffing:.
  • Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
  • Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
  • Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
  • Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
  • Transfer pork to a platter and let stand 30 minutes.
  • Make sauce while pork stands:.
  • Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
  • Carve pork and serve with stuffing and sauce.
  • Cooks' notes:.
  • • Stuffing can be made 1 day ahead and chilled, covered.
  • • Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting.

Nutrition Facts : Calories 1009.1, Fat 45.5, SaturatedFat 20.4, Cholesterol 331.9, Sodium 1643.3, Carbohydrate 35.1, Fiber 3.1, Sugar 4.5, Protein 104.6

CROWN ROAST OF PORK WITH MUSHROOM DRESSING



Crown Roast of Pork with Mushroom Dressing image

It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 11

1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
1/2 teaspoon seasoned salt
MUSHROOM DRESSING:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1/2 cup diced celery
3 cups cubed day-old bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional

Steps:

  • Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours. , Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing., If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.

Nutrition Facts : Calories 404 calories, Fat 17g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 45g protein.

CROWN ROAST OF PORK AND STUFFING



Crown Roast of Pork and Stuffing image

An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.

Provided by Bergy

Categories     Pork

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 13

7 lbs rib roast, approx (16 ribs)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
6 tablespoons margarine (do not use butter as it will brown too much)
1 cup onion, finely chopped
1/2 cup celery, finely chopped
6 cups dry breadcrumbs
2 cups apples, peeled cored and diced (use a sweeter apple like a macIntosh)
2 teaspoons poultry seasoning
1 tablespoon parsley flakes
1 cup apple juice (or a bit more)
salt and pepper

Steps:

  • Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
  • Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
  • Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
  • Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
  • Add a bit more juice if needed.
  • The stuffing should be moist enough to hold together when squeezed lightly.
  • After you have roasted the meat for 2 hours, remove it from the oven.
  • Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
  • Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
  • Fill the sleeve with the stuffing, fold foil over.
  • Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
  • Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
  • **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.

CROWN ROAST OF PORK WITH STUFFING



Crown Roast of Pork with Stuffing image

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 16 servings.

Number Of Ingredients 13

3 tablespoons canola oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Steps:

  • Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Nutrition Facts :

CROWN ROAST OF PORK WITH ONION AND BREAD-CRUMB STUFFING



Crown Roast of Pork with Onion and Bread-Crumb Stuffing image

Categories     Herb     Onion     Pork     Roast     Christmas     Winter     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 26

For stuffing
2 lb onions, finely chopped (6 cups)
2 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
3/4 lb ground pork (usually comes with crown roast, see below)
1 cup finely chopped celery
For roast
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or thyme
2 teaspoons salt
1/2 teaspoon black pepper
1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
1 1/2 cups water
For sauce
1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter
Special Equipment
an instant-read thermometer

Steps:

  • Make stuffing:
  • Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
  • Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
  • Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
  • Cook roast and stuffing:
  • Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
  • Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
  • Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
  • Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
  • Transfer pork to a platter and let stand 30 minutes.
  • Make sauce while pork stands:
  • Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
  • Carve pork and serve with stuffing and sauce.

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