Stuffed Crown Roast of Pork

Name: Stuffed Crown Roast of Pork
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 16 servings
Ingredients: 1 pork crown roast (16 ribs and about 8 pounds); 2 teaspoons salt, divided; 3/4 teaspoon pepper, divided; 5 tablespoons canola oil, divided; 2 cups chicken broth; 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

Total Time Prep: 10 min. Bake: 2-3/4 hours

Yield 16 servings

Test Kitchen Approved

This stuffed crown roast of pork is succulent, savory and certain to impress. It's elegant enough to serve as a holiday centerpiece yet simple enough to make for Sunday supper.

Ingredients

1 pork crown roast (16 ribs and about 8 pounds)
2 teaspoons salt, divided
3/4 teaspoon pepper, divided
5 tablespoons canola oil, divided
2 cups chicken broth
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

Directions

Preheat oven to 325°. Rub entire roast with 1 teaspoon salt and 1/2 teaspoon pepper; brush 3 tablespoons oil. Place roast in a shallow roasting pan. Cover rib ends with aluminum foil to keep from burning. Pour chicken broth into roasting pan. Bake, uncovered, for 1-3/4 hours.
Meanwhile for stuffing, in a large skillet, cook and crumble sausage over medium heat until no longer pink; drain and set aside. In the same skillet, cook and stir onions, carrots, celery in remaining oil until tender, 5-7 minutes; add garlic and cook 1 minute longer. Stir in the potatoes, parsley, fennel, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper and reserved sausage. Carefully spoon into center or roast; place any remaining stuffing in a greased baking dish; cover.
Bake until stuffing is heated through and a thermometer inserted into the thickest part of the roast reads 145° and meat juices run clear, about hour longer. Remove foil from rib ends. Slice roast; if desired, thicken pan juices and serve with stuffing and pork.

Nutrition Facts

10 ounce-weight: 399 calories, 23g fat (7g saturated fat), 90mg cholesterol, 583mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 34g protein.

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

Recipe Creator