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Crown Pork Roast with Stuffing


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  • 1 (16-rib) pork crown roast (8 lb./3.6 kg) NoteFor ease in preparation, ask your butcher to tie the 2 sections of ribs into the crown roast.
  • 3/4 tsp. salt, divided
  • 3/4 tsp. black pepper, divided
  • 1-1/2 cups water
  • 3-1/4 cups apple juice, divided
  • 1/4 cup butter
  • 2 pkg. (120 g each) Stove Top Lower Sodium Stuffing Mix for Chicken
  • 2 Gala apples, chopped
  • 1 cup Back to Nature Trail Mix - Almonds, Raisins, Cranberries and Pistachios, coarsely chopped
  • 3 Tbsp. flour
  • 2 Tbsp. honey Dijon mustard
  • 2 Tbsp. chopped fresh parsley



Step 1

HEAT oven to 350ºF.

SEASON roast with half each of the salt and pepper; place on rack in roasting pan. Bake 2 hours. Meanwhile, bring water, 1-1/2 cups apple juice and butter to boil in large saucepan. Stir in stuffing mixes, apples and trail mix; cover. Remove from heat; let stand 5 min. Fluff with fork.

REMOVE roast from oven. Lift roast from rack; set aside. Place 6-inch square of foil on centre of rack; return roast to rack, making sure foil is under centre cavity of roast. Fill centre of roast with stuffing; spoon remaining stuffing into casserole dish sprayed with cooking spray.

BAKE roast and stuffing 30 min. or until internal temperature of roast reaches 150ºF. Transfer roast to serving platter; cover loosely with foil. Let stand 10 min. or until (160ºF) for medium doneness.

MEANWHILE, pour drippings into measuring cup. Skim off fat from surface. Reserve 2 Tbsp. fat; return to roasting pan. Discard remaining fat. Set drippings aside for later use.

WHISK flour and mustard into reserved fat; cook on medium heat 1 min., whisking constantly. Stir in drippings, remaining apple juice, salt and pepper; cook and stir 3 min. or until gravy comes to boil and is slightly thickened. Stir in parsley.

SERVE roast with stuffing and gravy.

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