Imagine presenting a show-stopping centerpiece that transforms an ordinary meal into an extraordinary culinary experience. This Crown Pork Roast with Stuffing is not just a dish—it's a gastronomic masterpiece that will have your dinner guests talking for weeks! With its elegant crown shape, succulent meat, and delectable cranberry-sage stuffing, this recipe combines impressive presentation with incredible flavor that will make you feel like a professional chef in your own kitchen.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 6-8 servings
Ingredients
- 1 crown pork roast (about 4-5 pounds)
- 4 cups bread cubes
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/2 cup dried cranberries
- 1 cup chicken broth
- 2 teaspoons sage
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Remove the crown pork roast from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions and celery until soft and translucent, about 5-7 minutes.
- In a large mixing bowl, combine bread cubes, sautéed onions and celery, dried cranberries, sage, salt, and pepper. Gradually add chicken broth, mixing until bread cubes are moistened but not soggy.
- Season the crown pork roast generously with salt and pepper on all sides. Place the roast on a rack in a large roasting pan, with the bone ends pointing upward to form a crown shape.
- Carefully fill the center of the crown roast with the prepared stuffing, mounding it slightly. Cover the bone tips with aluminum foil to prevent excessive browning.
- Roast in the preheated oven for approximately 2 hours, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer inserted into the thickest part of the meat, avoiding the stuffing.
- Remove from oven and let the roast rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender roast.
- Carefully transfer to a serving platter, slice between the rib bones, and serve with the delicious stuffing.
Tips
- Temperature is Key: Always let your roast come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Moisture Matters: Don't oversaturate your stuffing—add chicken broth gradually to achieve the perfect texture that's moist but not soggy.
- Protect the Bones: Covering the bone tips with aluminum foil prevents them from burning and maintains a beautiful presentation.
- Invest in a Meat Thermometer: This is crucial for achieving perfectly cooked pork without drying it out. Remove the roast when it hits 145°F (63°C).
- Resting is Crucial: Allow the roast to rest 15-20 minutes after cooking to let the juices redistribute, ensuring each slice is incredibly juicy and flavorful.
- Presentation Tip: When serving, slice between the rib bones for an elegant and professional-looking presentation that will impress everyone at the table.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
