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Crown Roast of Pork with Fruit and Sausage Stuffing

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As part of the Philadelphia Magazine Guide to Holiday Entertaining, Chefs Holly Curry and Susan Jaslove of Miele in Princeton, New Jersey show us the easy way to make a Crown Roast of Pork.
  Dried french bread 6 Cup (96 tbs), cut into ½ inch cubes
  Unsalted butter 3 Tablespoon
  Sweet italian sausage 8 Ounce, removed from casings and crumbled
  Onion 1 Medium, finely chopped
  Celery ribs 2 , finely chopped
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Fresh thyme 1 Teaspoon, finely chopped
  Fennel seeds 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Dried apples 3⁄4 Cup (12 tbs), cut into slices
  Sultanas 1⁄2 Cup (8 tbs) (Golden Raisins)
  Cranberries 1⁄2 Cup (8 tbs) (Fresh Or Frozen)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Eggs 2 Large, lightly beaten
  Crown roast of pork 10 Pound, rib ends frenched
  Thick sliced bacon 1⁄2 Pound (Good Quality)

To dry bread, preheat the oven for convection bake mode at 225* degrees. Place the cubed bread in a single layer on a baking sheet bake for 30 to 40 minutes, or until dried but not browned. Allow to cool. Heat butter in a large skillet over medium heat add the sausage, and cook until browned, breaking up the sausage into small pieces as it cooks. Add the onion and celery heat, until translucent and soft. Add the herbs and black pepper and cook a minute longer. Transfer to a large bowl; add the dried French bread, dried apples, sultanas and cranberries mix to combine. Whisk the stock and eggs together in a small bowl. Pour the egg mixture over the stuffing. Gently toss to distribute the ingredients evenly.

Remove rack from oven and slide roasting pan under it. Place a piece of parchment paper on rack then place crown roast on rack. Sprinkle roast inside and out generously with salt and pepper. Mound stuffing in cavity. Cover stuffing with foil to prevent burning, and then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks. Insert long end of roast probe into thickest part of meat (do not touch bones). Place rack along with roasting pan and crown roast in oven and insert the short end into the probe socket. Select Auto Roast setting on oven. Set oven temperature to 350 ° F and the roast probe to 155 ° F. A tone will sound when the internal core temperature is reached in about 2 hours. Transfer to a carving board and let stand, loosely covered with foil, 15 minutes before carving.

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Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Are you looking for a recipe to make crown roast of pork? You'll find the most unique and interesting recipe that would serve as a wonderful holiday treat. The video shows us an easy way to make crown roast of pork with a fruit and sausage stuffing. The chef uses a fantastic oven here that cooks the pork to perfection. Try it out....

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Nutrition Rank

Nutrition Facts

Serving size

Calories 578 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 32.9 mg11%

Sodium 1429.2 mg59.5%

Total Carbohydrates 55 g18.2%

Dietary Fiber 2.7 g10.8%

Sugars 7 g

Protein 55 g109.2%

Vitamin A 3.5% Vitamin C 5.3%

Calcium 5.1% Iron 17.8%

*Based on a 2000 Calorie diet

Crown Roast Of Pork With Fruit And Sausage Stuffing Recipe Video