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Crown Roast of Pork

An easy yet impressive main dish, crown roast of pork is served with a savory mushroom stuffing.

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  • prep time 35 min
  • total time 4 hr 15 min
  • ingredients 12
  • servings 16
 

Ingredients

8- to 10-lb pork crown roast (about 16 to 18 ribs)
2
teaspoons salt
1
teaspoon pepper

Mushroom Stuffing

2/3
cup butter or margarine
2
medium stalks celery, chopped (1 cup)
1
medium onion, finely chopped (1/2 cup)
1
lb fresh mushrooms, sliced (6 cups)
8
cups unseasoned croutons
1
tablespoon chopped fresh or 1 teaspoon dried sage, thyme or marjoram leaves
1
teaspoon poultry seasoning
1
teaspoon salt
1/2
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  • 2 Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes.
  • 3 Meanwhile, make Mushroom Stuffing. About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.
  • 4 Remove pork from oven when thermometer reads 150°F; cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 10°F, and pork will be easier to carve.) Remove foil wrapping from bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.
  • 1 Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  • 2 Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes.
  • 3 Meanwhile, make Mushroom Stuffing. About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.
  • 4 Remove pork from oven when thermometer reads 150°F; cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 10°F, and pork will be easier to carve.) Remove foil wrapping from bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.

EXPERT TIPS

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Expert Tips

After removing the foil from the bone ends, place paper frills on the ends.

Show off your beautiful stuffed roast to your guests before removing the stuffing and carving it for the table.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
110mg
110%;
Sodium
660mg
660%;
Total Carbohydrate
13g
13%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.