Stuffed Crown Roast With Apple and Herbs

4 hoursServes 12-20
Stuffed Crown Roast With Apple and Herbs


Crown Pork Roast

  • 1 (6-10 lb) pork crown roast, at room temp (for about 1 hour)
  • Kosher salt and freshly ground pepper


  • ½ c unsalted butter
  • 1 c onion, chopped
  • 1 c celery (about 3 ribs), chopped
  • 2 tbsp fresh sage, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 garlic cloves, minced
  • 1 large egg
  • 2 c chicken stock
  • ¼ tsp pepper
  • One 12 oz box The Fresh Market Stuffing Mix (Gluten Free or Traditional)
  • 1 tart apple, peeled and roughly chopped


Preheat oven to 250°F and position rack in center of oven.

Generously season roast with salt and pepper and place on a rimmed sheet pan or in a roasting pan. Wrap tips of rib bones with foil so they don’t burn.

Roast for 1 hour. Meanwhile, make the stuffing.

In a large, deep skillet over medium high heat, melt butter. Add onion and celery and sauté until lightly brown and softened, about 7 minutes. Add sage and thyme and sauté 3 minutes more. Add garlic and sauté another minute. Remove from heat.

In a large bowl, whisk together egg, chicken stock and pepper. Add stuffing mix, apple and vegetable-herb mixture and stir to combine. Set aside.

After the crown roast has cooked for 1 hour, remove from oven. Fill cavity with the stuffing and return to oven for 2 more hours or until internal temperature of the center of the roast reaches 140°F. The stuffing temperature should be a minimum of 165°F. Remove from oven. Increase oven temp to 500°F. Cover roast loosely with foil and let rest for 20 minutes. Return to oven until crisp and brown, about 25 minutes. Remove from oven and let rest with foil for 25 minutes. (The temperature of the roast will climb to 160°F.)

Remove foil from rib bones and carve into chops by cutting between ribs. Serve immediately.

This crown roast is excellent served with roasted carrots.

*Depending on the size of your roast, you may have leftover stuffing. Place in a baking dish and bake at 350°F for 30-35 minutes.