Crown Roast of Pork

Get ready to create the most show-stopping centerpiece your dinner table has ever seen! A crown roast of pork isn’t just dinner – it’s an event, a celebration, and a masterpiece all rolled into one magnificent dish.

This regal roast combines the most tender, juicy pork with a savory apple-sausage stuffing that’ll have your guests talking for months. The presentation alone, with its crown-like appearance and perfectly Frenched bones, makes this the ultimate special occasion dish.

Ingredients

For the Roast:

• 1 (8-9 pound) crown roast of pork (14-22 ribs, Frenched)
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh sage (or 1 teaspoon dried)
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup water

For the Stuffing:

• 2 tablespoons butter
• 4 cups day-old bread cubes (3/4-inch pieces)
• 8 ounces Italian sausage meat
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 cups chopped Granny Smith apples
• 1/4 cup fresh parsley
• 1 teaspoon fresh sage (or 1/2 teaspoon dried)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Kosher salt and black pepper to taste

Steps

1. Season and temper the roast: Combine 1 tablespoon each thyme and sage, 2 teaspoons salt, and 1/4 teaspoon pepper. Massage thoroughly into the pork. Let rest at room temperature for 1 hour. Meanwhile, preheat oven to 350°F (175°C).
2. Prepare the stuffing base: Heat a large sauté pan over medium heat. Melt 2 tablespoons butter, add bread cubes. Toast until golden, turning only once per side. Watch carefully to prevent burning. Remove and set aside.
3. Brown the sausage: In a 4-6 quart pan over medium heat, add inch-sized sausage chunks without crowding. Don’t stir! Brown 4-5 minutes per side until golden. Remove with slotted spoon.
4. Build the stuffing: In remaining fat (add butter if needed), sauté onions and celery until translucent (3-5 minutes). Add apples, cook 2-3 minutes more. Return sausage and bread, add herbs, season to taste.
5. Prepare for roasting: Place roast in shallow pan. Fill center loosely with stuffing – don’t pack! Cover rib tips with foil to prevent burning. Add 1 cup water to pan.
6. Roast to perfection: Cook at 350°F (175°C) for 2-2.5 hours. Cover stuffing with foil after 30 minutes. Cook until internal temperature reaches 145°F (63°C). Rest 20 minutes before carving between ribs.

Smart Swaps

• Replace pork sausage with turkey sausage to reduce fat while maintaining flavor
• Use whole grain bread for stuffing to increase fiber content

Make It Diabetes-Friendly

• Use keto-friendly bread for stuffing (reduces carbs by 65%)
• Replace apples with roasted butternut squash (lowers glycemic impact)
• Portion size: limit to 4-ounce serving of meat plus 1/3 cup stuffing
• Total carbs per serving: 12g (versus 28g in original)

Pro Tips

• Order roast 3-4 days ahead from butcher
• Let meat thermometer reach room temperature for accuracy
• Rest roast on cutting board slightly larger than platter
• Save pan juices for incredible gravy