How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Holiday Dishes

Royal Crown Roast of Pork with Stuffing

Published: Dec 15, 2019 · Modified: Mar 2, 2025 by Kris Longwell · This post may contain affiliate links

3234 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe
A crown roast of pork on a platter with stuffing.

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!

A crown pork roast on a platter with stuffing.

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.

Crown-Roast-12

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.

bread stuffing for royal crown roast

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.

royal crown roast stuffed with dressing

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.

a white dish of bread crumb stuffing

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!

A crown roast of pork on a platter with stuffing.

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 teaspoon corn starch mixed with 3 tablespoon 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.

A hand pouring sauce from a gravy boat onto a pork chop next to stuffing on a red plate.

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!

Royal crown roast with stuffing on a platter

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 with Stuffing recipe

Royal Crown Roast of Pork with Stuffing

This Royal Crown of Roast Roast with Stuffing is truly a majestic and impressive dish! And the taste is just amazing. Be sure to special-order the crown roast from your butcher in advance. Holiday magic on a platter. Amazing.
5 from 3 votes
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 1 hour hour
Cook Time: 3 hours hours
Total Time: 4 hours hours
Servings: 12 people
Calories: 278kcal
Author: Kris Longwell

Video

Equipment

  • Roasting pan
  • Instant-read thermometer

Ingredients

FOR THE STUFFING

  • 3 cups onion white or yellow, chopped
  • 9 tablespoon unsalted butter divided, 6 for breadcrumbs and 3 for onions
  • 2 tablespoon sage fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • 2 tablespoon 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 teaspoon fresh sage finely chopped
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon 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 teaspoon corn starch combined with 3 tablespoon of water
  • 2 tablespoon unsalted butter

Instructions

MAKE THE STUFFING

  • Cook breadcrumbs and 1 teaspoon salt in 6 tablespoon 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 teaspoon Kosher salt in 6 tablespoon 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 teaspoon 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.

Notes

Crown roast of pork can be ordered from your butcher.  Make sure the tips of the chops are frenched, with the meat cut away, exposing the bone.  
The dressing can be made up to one day in advance.   Don't cook the ground pork prior to baking.
Tightly cover the bones and the stuffing on the roast until the last 30 minutes of cooking.   Once you remove the foil, keep an eye on the roast, if the stuffing and bones are starting to get too dark, add the foil back over it. 
Use an instant-read thermometer in several places throughout the roast.  The stuffing can act as an insulator, and cause some parts of the roast not cook as evenly as other sections.  The internal temperature should not be below 150°F to 155°F.
Place the additional stuffing in the oven 30 minutes prior to removing the roast (usually after about 2 hours of roasting the pork).  Once the roast comes out, remove the foil from the dish of stuffing, and increase oven temperature to 400°F.  Bake for another 15 to 20 minutes, until toasty on top.
Keep leftovers in the refrigerator for up to 1 week and freeze for up to 2 months. 

Nutrition

Calories: 278kcal | Carbohydrates: 16g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 485mg | Potassium: 262mg | Fiber: 2g | Sugar: 9g | Vitamin A: 399IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in December 2016, but recipe was tweaked and post updated with new photos and fabulous video!

 

More Christmas

  • A round pot filled with Southern-style green beans on a white and blue striped place setting.
    Southern-Style Green Beans
  • An overhead view of a collection of colorful homemade Christmas cookies that in the shape of bells, ornaments, tress, snowmen, and bells.
    Homemade Christmas Cookies
  • An overhead view a bread wreath with a ramekin in the center filled with marinara sauce and is surround by festive herbs.
    Cheesy Skillet Rolls (Pull-Apart Bread Wreath)
  • A straight-on view of a 9-inch by 13-inch white casserole dish that is filled with the best breakfast casserole with a portion of it missing and revealing the filling of the dish.
    Best Breakfast Casserole

Comments

  1. Mace says

    January 19, 2024 at 7:41 pm

    5 stars
    I made my first crown roast this year for Christmas. The recipe was easy to follow. It came out super juice and tasty I would highly recommend the recipe

    Reply
    • Kris Longwell says

      January 20, 2024 at 11:39 am

      Hi Mace! Wow! Congratulations on making the crown roast! That is impressive and we are so happy you had such great success with it!! Thank you so much for sharing and for the wonderful review! That means the world to us! Happy New Year…and please stay in touch and stay tuned…we’ve got lots more fun and food on the way!! Kris & Wesley

      Reply
  2. Catherine says

    December 27, 2022 at 3:39 pm

    5 stars
    Can I reheat leftover chops in a pesto pot with mushroom soup. Will it get tender.

    Reply
    • Kris Longwell says

      December 28, 2022 at 11:52 am

      Hi Catherine! So sorry for the delayed response! We’ve never done exactly this before, but braising the chops in a creamy soup should be delicious and make them very tender! Let us know if you try it and how it turns out. Sounds yummy! All the best, Kris & Wesley

      Reply
  3. Gina says

    December 04, 2021 at 11:13 am

    Hi!
    I can’t wait to cook this! Question, do you see a problem with cooking pork to 145? I’m accustomed to medium rare. Your thoughts please?
    Thank you!
    Gina

    Reply
    • Kris Longwell says

      December 07, 2021 at 12:02 pm

      Hi Gina! Sorry for the delayed response. Nowadays, you’re fine with pork cooked to 145°F, no problem. Let us know how it turns out. Kris & Wesley

      Reply
  4. Kelly says

    March 14, 2021 at 8:59 pm

    5 stars
    This crown roast of pork recipe was fabulous!! I made everything (no skipped steps) and it turned out 5 stars!! My guests loved it and even took photos to send to other family foodies!! Thank you so much for sharing! #howtofeedaloon

    Reply
    • Kris Longwell says

      March 15, 2021 at 12:48 pm

      Hi Kelly!! Congratulations on making the crown roast and having such awesome success!! We are thrilled you and your guests enjoyed it so much!!! That is AWESOME!! And thank you so much for letting us know and for the wonderful review! That means the world to us!! Please stay in touch! All the very best, Kris & Wesley

      Reply
5 from 3 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Memorial Day Cookout

  • Three grilled chicken leg quarters on an oval platter surround by grilled lemon halves and fresh herbs.
    Best Grilled Chicken

  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing

  • Black and bleu burger on a white plate
    Rockin’ Black and Bleu Burger

  • Lamb lollipops in a white bowl
    Lamb Lollipops

  • A grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce
    Grilled Beer-Can Chicken with BBQ Sauce

  • A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.
    Grilled Balsamic Glazed Pork Chops

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad

  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup

  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos

  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese

  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits

  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

3234 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.