This Royal Crown Roast of Pork with Stuffing recipe is a stunning presentation and the taste is simply incredible.
When you are ready for an impressive headliner for your holiday feast, this recipe is the answer! The stuffing can be made a day in advance, making the day of service super easy!
HOW TO A MAKE ROYAL CROWN ROAST OF PORK
As mentioned, if you make the stuffing in advance, really all that’s left is seasoning the pork and roasting it.
And then, of course, making the most amazing sauce. But we’ll get to that.
Watch us show you how to make this incredible crown roast in your own kitchen!
WHAT CUT IS PORK CROWN ROAST
We recommend placing an order with your butcher for a 9 lb. crown roast. Most butchers know exactly what to do, even at your local supermarket.
The roast is usually made with two racks of pork loin rib roast that have been frenched (bones exposed at one end) and tied together to form a circular crown-like roast.
EXPERT TIP: Don’t worry if there is not a complete cavity on the inside of the roast. The stuffing should not go all the way down the roast, it simply just is mounded on the top, only about 2 cups.
HOW TO MAKE THE STUFFING
We simply love the stuffing for pork crown roast.
All you need to do is grab a loaf of good artisanal bread, cut it into cubes, and pulse it a few times in your food processor.
Melt the butter with some salt in a large skillet and then cook the bread crumbs until golden and crisp.
EXPERT TIP: Don’t over-pulverize the bread in your food processor. You’ll want the bread crumbs to still have texture, which will result in the perfect stuffing.
HOW TO COOK THE CROWN ROAST OF PORK WITH STUFFING
First season the roast all over with salt, pepper, and herbs. We love a combination of fresh sage and thyme.
Place the roast in a roasting pan and then add approximately two cups of the prepared stuffing on the top of the roast. No need to push the stuffing all the way down the center of the roast.
Add about ¾ cup of chicken stock and apple cider, each. Or, you can use all chicken stock, or even just water. Remove the foil from the top of the roast in the final 30 minutes of cooking.
EXPERT TIP: The stock and apple cider will deepen the taste of the sauce, but it is very important to keep an eye on the liquid levels as you are roasting. If too much evaporates, then the apple cider could start to burn. We find adding another ¼ cup of stock, about every half hour keeps the right amount of liquid in the pan. There, of course, will be juice from the roast, too, which is wonderful.
WHAT SIDES TO SERVE
When thinking of crown roast of pork side dishes, you’ve already got the main one done, the stuffing! After topping the roast, you’ll have enough left over to fill about a 2-quart baking dish.
Simmered green beans are also a nice touch, and we love serving them with homemade dinner rolls!
NOTE: Once you’ve placed the extra stuffing in the baking dish, cover with foil and then place in the oven during the last 30 minutes of cooking. When the roast comes out, remove the foil and turn the oven up to 400°F and continue baking until fully cooked and slightly browned on top, about another 15 to 20 minutes.
SLICING A CROWN ROAST OF PORK
After the internal temperature has reached 155°F, you’ll want the roast to rest for about 10 minutes in the pan. Next, use a large, flat spatula (or two) and transfer the roast to a cutting board and let rest for another 20 minutes.
To slice the roast, use a large sharp knife, or an electric knife, and simply cut downwards between the bones. Remove the chop and lightly season with coarse sea salt.
We find that slicing the roast at the table makes for a dramatic presentation, but if you prefer, you can cut all the chops, lightly season with sea salt, and serve on a platter. But folks, just look at this dish!
HOW TO MAKE THE CROWN ROAST OF PORK SAUCE
Trust us when we tell you how amazing the sauce (or gravy) is for this dish.
Once the roast has been removed from the pan, pour the juices from the pan into a fat separator, or a jar and use a spoon to skim the fat from the top of the liquid.
Next, place the roasting pan across two burners and then add more chicken stock and white wine, using a wooden spoon to scrape up the bits stuck to the pan. Cook until reduced, about 3 minutes.
Add in the pan juices and the corn starch slurry (3 tsp corn starch mixed with 3 tbsp of water) and stir until slightly thickened. Stir in a little butter and season with salt and pepper. If desired, strain through a sieve into your gravy boat.
This is truly a show-stopper of a dish that your loved ones will be talking about for years to come.
And it’s so much easier to prepare than anyone will ever have to know!
Simply amazing and so delicious!
Ready to impress? Go for it!
And when you make this incredible roast, be sure to take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Royal Crown Roast of Pork with Stuffing
- Roasting pan
- Instant-read thermometer
FOR THE STUFFING
- 3 cups onion white or yellow, chopped
- 9 tbsp unsalted butter divided, 6 for breadcrumbs and 3 for onions
- 2 tbsp sage fresh, chopped
- 1 tbsp rosemary fresh, chopped
- 1 tbsp thyme fresh, chopped
- 2 tbsp apple cider vinegar
- ½ cup white wine
- 1 lb artisanal bread 1 loaf, cut into 1-inch cubes, then roughly pulsed to coarse crumbs in a food processor
- 1 lb ground pork
- 1 cup celery chopped
- 1 cup dried cranberries
FOR THE ROAST
- 1 9 to 10 lb crown roast of pork frenched and tied together in a circular formation
- 2 tsp Kosher salt
- 1 tsp fresh sage finely chopped
- 1 tsp black pepper freshly ground
- 1 tsp fresh thyme finely chopped
- ¾ cup chicken stock plus more during the roasting, usually another 1 cup.
- ¾ apple cider
- Coarse sea salt for seasoning the final, cut chops
FOR THE SAUCE/GRAVY
- ½ cup white wine
- 1½ cups chicken stock
- 3 tsp corn starch combined with 3 tbsp of water
- 2 tbsp unsalted butter
MAKE THE STUFFING
- Cook breadcrumbs and 1 tsp salt in 6 tbsp butter in a large nonstick skillet over medium heat, stirring, until golden and crisp, about 15 to 20 minutes. Set aside.
- Meanwhile, cook onions with ¾ tsp Kosher salt in 6 tbsp butter in a large skillet or pan over moderate heat, stirring occasionally, until pale and slightly golden, about 15 to 20 minutes.
- Add the sage, rosemary, thyme, and 1 tsp black pepper to the onions and cook, stirring, for 2 to 3 minutes.
- Add vinegar and wine and bring to a boil, stirring occasionally, until the liquid is evaporated, then remove from heat.
- In a large bowl, add the onion mixture and stir in the ground pork (uncooked), celery, cranberries and toasted bread crumbs.
COOK THE ROAST AND STUFFING
- Preheat to 350° F.
- Stir together salt, pepper, sage, and thyme in a small bowl, then rub over outside and bottom of the roast.
- Place the roast in a roasting pan and mound about 2 cups stuffing loosely on the top, between the bones. Tightly cover the bones and the stuffing with foil. Add the stock and apple cider to the pan.
- Transfer remaining stuffing to a buttered 2-quart baking dish and cover with foil. Refrigerate until ready to bake.
- Insert an instant-read thermometer 2 inches into the center of the meat (do not touch bones). Roast pork in the lower third of the oven. Roast until internal temperature reaches 155°F, about 2¼ to 2¾ hours total. IMPORTANT: Check the pan approximately every 30 minutes, if the liquid is getting thin, add more stock, usually about ¼ cup each time.
- After 2 hours, remove the foil from the roast and place the additional stuffing in the oven (this will be about 30 minutes before the roast is done). Once the roast has reached 155°F, remove from the oven. Take off the foil from the stuffing and increase oven temperature to 400°F and continue to until the top is crisp, 15 minutes more.
- When you remove the roast from the oven, let it rest in the pan for 10 minutes and then use a large flat spatula to transfer to a platter and let stand for another 20 minutes.
MAKE THE SAUCE/GRAVY
- While the roast is resting, make the sauce by transferring the juices from the roasting pan to a fat separator, or a glass jar and skim off the fat.
- Place the roasting pan across two burners on the stove. Turn to medium-high heat on both burners.
- Add the wine and the stock and bring to a boil and cook until reduced slightly, about 3 to 5 minutes. Use a wooden spoon to deglaze the pan, scraping up bits stuck to the bottom.
- Add the pan juices and the corn starch slurry. Stir and cook until slightly thickened, about 3 to 4 more minutes.
- Remove from heat and stir in butter and season, to taste, with salt and pepper.
- Strain the sauce into a gravy boat.
SERVING THE ROAST
- Carve pork between the bones. Sprinkle each chop with a pinch of coarse sea salt.
- Serve warm with the stuffing and the sauce/gravy.
POST UPDATE: This recipe was originally published in December 2016, but recipe was tweaked and post updated with new photos and fabulous video!