This is the time of year to pull out all the stops and make something really fancy like this stuffed crown roast of pork. But don’t worry: since you buy the roast already tied, all you have to do is treat the center of the roast like a bowl and fill it up. This is definitely one to carve at the table so everyone can appreciate how gorgeous it is.
Make Ahead Tips
The stuffing base can be prepared and refrigerated for up to 12 hours. Add the bread and chicken broth just before stuffing the roast.
Look for a big, well-oaked yet balanced Burgundy-style Chardonnay to go with the robust sweet-tart flavors of the crown roast of pork. The Matanzas Creek Winery 2005 Chardonnay from Sonoma Valley makes a stunning pairing.
The sauce can be made to this point and refrigerated up to 2 days ahead.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I have to agree with MichellesCakes. It was a good meal, but not outstanding, especially for the price. I expect a bit more from a $100 recipe. There were no technical challenges, and the finished product was visually pleasing, but the flavor was a bit lacking.
I was very excited about making this and I followed the recipe exactly. Never having done this before, I was concerned about the pork being dry, but it wasn't. I took it out and let it rest and it continued cooking to perfection -- it was a little pink and very moist. However, I must have missed something because the pork was very bland and just didn't knock my socks off. Stuffing was good and I got no complaints; but I didn't get any major raves either. I am not sure I would do this again.
This is an excellent and fairly easy recipe; on reading it through it may seem a little fussy, but in reality, it's not. Every step has it's logic.The pork roast was perfectly done and juicy, I cooked to an internal temp of 145. After resting, it gained in internal temp but did not dry out the meat.The stuffing is fantastic, but I would reccommed draining the bacon on paper towel briefly to avoid a slightly greasy mouthfeel- which was not evident in the finished roast. Also I did not use all the bread- it didn't seem necessary and I wanted more apple presence in the stuffing.The gravy is excellent- tart and sweet. Great with mashed potatoes and roasted green beans or brussel sprouts.This recipe showcases a wonderful ( and pricey!) cut of pork much better than most. Thanks for making it available!
This was the best pork dinner I have ever prepared. My guests thought the meal was catered.Tip: I used 3 different apples, 2 sweet to go along with the granny smiths, and keep a mixture of water and cider in the bottom of pan while cooking, this keeps the meat moist.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?