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Stuffed Crown Roast of Pork

A savory sausage stuffing accompanies this royal crown roast of pork. It's fit for a king!
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Course lunch/dinner
Cuisine French
Servings 10 people
Calories 5267.3 kcal

Equipment

  • 1 Roasting Pan with Rack Essential for even roasting and catching drippings.
  • 1 Large Skillet For sautéing aromatics for the stuffing.
  • 1 Large Mixing Bowl For combining stuffing ingredients thoroughly.
  • 1 Instant-Read Meat Thermometer Crucial for accurately checking internal temperature for food safety and optimal doneness.
  • 1 Aluminum Foil For covering stuffing and protecting chop bones from charring.

Ingredients
  

Main

  • 3 tablespoons butter
  • ¾ cup chopped onion
  • ½ cup peeled cored and chopped tart apple
  • ¼ cup chopped celery
  • 1 pound ground pork
  • ½ pound ground seasoned pork sausage
  • ½ cup fresh bread crumbs
  • ½ cup chopped parsley
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon dried sage
  • 9 pounds crown pork roast

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
  • Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning, about 5 minutes more. Transfer onion mixture to a large mixing bowl.
  • Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
  • Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.
  • Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C).
  • Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.

Notes

1. **Stuffing Seasoning:** The recipe wisely suggests frying a small ball of stuffing to taste for seasoning. Do not skip this step; it's crucial for perfect flavor balance. For a richer, deeper stuffing flavor, consider lightly browning the ground pork and sausage separately before mixing with the sautéed aromatics; drain any excess fat.2. **Meat Temperature & Resting:** Always rely on an instant-read thermometer to ensure the pork reaches an internal temperature of 145°F (63°C). Allowing the roast to rest for at least 10 minutes after cooking is vital. This process redistributes the juices, resulting in a significantly more tender and moist final product.3. **Presentation Enhancement:** While aluminum foil protects the chop bones, for a more elegant presentation, you can wrap them with kitchen twine and a sprig of fresh rosemary during roasting, then replace with traditional paper frills before serving.