Crown Roast of Pork Recipe

First place the roast, bone tips up, on a rack in a shallow pan. Season with salt and pepper. Make a ball of foil and place in center to hold shape of crown and  wrap the bone tips with foil so they do not burn. Insert a meat thermometer making sure not to touch bone. Roast at 325 degrees for 2 1/2 hours. While the roast bakes you can prepare the stuffing.

Stuffing

  • 1lb of loose sausage or plain pork
  • 9 slices of dry raisin bread cut into 1/2 inch cubes
  • 1 teaspoon of cinnamon
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of cardamom
  • 1/4 teaspoon of allspice
  • One 20 ounce can of sliced pie apples, Drained (reserve juice)

In a skillet, cook the sausage until browned and drain the excess fat. Stir in the remaining ingredients and a dash of pepper. Then add the reserved liquid from the apples and toss to moisten.

Remove the foil ball from the center of the roast and and pack the stuffing lightly into the center. Cover the stuffing loosely with foil to prevent over-browning. Roast another hour or until the thermometer read 150 degrees. Let the roast sit for 20 minutes and the temperature should rise to 160 degrees and still be moist.

*Larger roasts will require more time*

haines pork shop crown roast of pork recipe