Regal Pork Crown with Spiced Apple Stuffing

If you’re searching for a truly show-stopping center-piece that promises both incredible flavor and an unforgettable presentation, this Crown Roast of Pork Recipe is your definitive answer! Imagine succulent, perfectly roasted pork ribs, artfully tied into a majestic ring, creating the perfect vessel for a rich, aromatic apple pecan stuffing. This isn’t just a meal; it’s a culinary masterpiece, destined to be the star of any menu and worthy of your most cherished special occasions.

Crafting this regal dish begins with a visit to your local butcher. You’ll need to request sufficient bone-in pork loin to form a beautiful crown. Typically, two 6-rib loins are ideal for a generous serving. Once your butcher has prepared and tied the roast into its signature ring shape (or you’ve done so yourself with a little guidance), the magic truly begins. The pork is seasoned to perfection, then partially roasted before the fragrant apple pecan stuffing is carefully added to its edible “bowl.” The result is an elegant main dish that looks fit for royalty and delivers an incredibly savory, tender, and mighty tasty experience that will impress every guest at your table.

Why a Crown Roast of Pork Belongs on Your Table

Beyond its undeniable visual appeal, a Crown Roast of Pork offers a dining experience that sets it apart. Here’s why this impressive entrée is a must-make for your next gathering:

• Unparalleled Presentation: The name “crown roast” itself evokes a sense of grandeur, and the dish lives up to it. The ribs, frenched and tied into a circle, truly resemble a regal crown, making it an instant conversation starter and a magnificent focal point for your holiday table or any special dinner party.
• Exceptional Flavor & Texture: This dish delivers a harmonious blend of flavors. The pork, roasted to tender perfection, combined with a savory-sweet apple pecan stuffing, creates a symphony for the palate. The bones lend a richer flavor to the meat, while the slow roasting ensures juicy, succulent results every time.
• Ideal for Special Occasions: While it might be a more significant investment in terms of time and cost than an everyday dinner, the payoff is immense. This luxurious roast is perfectly suited for holidays like Christmas, Thanksgiving, or Easter, as well as milestone celebrations, anniversaries, or elegant dinner clubs. It elevates any event into a memorable culinary affair.
• Guaranteed Rave Reviews: Prepare for compliments! This isn’t your ordinary weeknight fare. The unique presentation, combined with the delightful taste, consistently garners enthusiastic praise. Serving this dish shows thoughtfulness and skill, ensuring your guests will feel truly special.
• Convenient All-in-One Meal: With the stuffing cooked right inside the crown, you have a flavorful side dish integrated directly with your main course. This streamlines meal preparation and serving, allowing you more time to enjoy your guests.

Essential Ingredients for Your Crown Roast and Apple Pecan Stuffing

Creating this magnificent dish requires a selection of quality ingredients. Here’s a closer look at what you’ll need and some tips for choosing them:

• Pork Rib Roasts: The star of our show. We recommend two bone-in pork loin roasts, each with about 6-7 ribs, to form a complete 12 to 14-rib crown. Ask your butcher to “french” the bones (trim the meat from the ends of the bones for a cleaner look) and tie them into a crown shape. While a more expensive cut, the visual and culinary impact is well worth it for a special occasion.
• Kosher Salt & Freshly Ground Black Pepper: These kitchen staples are critical for seasoning the pork generously. Salting the roast ahead of time allows the flavor to penetrate deeply, resulting in a more flavorful and tender outcome.
• Fresh Garlic: Minced fresh garlic adds a pungent, aromatic depth to the pork’s seasoning paste. Always opt for fresh over pre-minced for superior flavor.
• Extra-Virgin Olive Oil: Used both in the seasoning paste for the pork and to sauté the aromatics for the stuffing. A good quality olive oil enhances the overall flavor.
• Fresh Thyme and Fresh Sage: These herbs are quintessential for classic pork dishes, infusing both the roast and the stuffing with earthy, aromatic notes. Remove the leaves from the stems for optimal flavor distribution.
• Yellow Onion: Finely chopped yellow onion forms the aromatic base for the stuffing, caramelizing to a sweet, tender texture.
• Granny Smith Apples: Peeled, cored, and diced, these tart apples provide a delightful contrast to the savory pork and rich stuffing, adding a touch of sweetness and acidity. Other firm, tart apples like Honeycrisp or Braeburn could also work.
• Dried Cranberries (Craisins): An optional but highly recommended addition to the stuffing. They lend a burst of tart-sweetness and a beautiful pop of color. Soaking them in warm water beforehand can plump them up, making them even juicier.
• Pecans: Gently toasting raw pecans in a dry skillet before adding them to the stuffing is a crucial step. This process brings out their natural oils and nutty flavor, adding a wonderful textural crunch. If there are nut allergies or preferences, they can be omitted.
• Hearty Bread: Choose a sturdy, day-old bread like sourdough, ciabatta, or a good quality country white loaf. Remove the crusts if desired, then cut into 1-inch to 1½-inch cubes. Allowing them to dry out overnight on a sheet pan prevents a mushy stuffing texture.
• Chicken Broth: Used to moisten the stuffing, ensuring it’s flavorful and not dry. Choose a low-sodium variety to control the overall saltiness.
• Fresh Flat-Leaf Parsley: Chopped parsley adds a fresh, herbaceous finish to the stuffing and can be used as an optional garnish before serving, brightening the dish visually and in flavor.

Step-by-Step Guide to Crafting Your Crown Roast of Pork

Creating this impressive dish is simpler than you might imagine. Follow these detailed instructions for a perfect Crown Roast of Pork with Apple Pecan Stuffing.

1. Preparing the Pork Roast

1. Seasoning in Advance: For maximum flavor penetration, season your pork roast at least 12-24 hours before you plan to cook it. In a small bowl, finely chop fresh thyme and sage leaves, mince the garlic, and combine with kosher salt and freshly ground black pepper to taste. Add enough extra-virgin olive oil to form a cohesive paste. Rub this herb mixture generously all over the pork, ensuring it gets into all crevices. Cover loosely and refrigerate overnight. This crucial step tenderizes the meat and infuses it with aromatic flavors.
2. Forming the Crown (If Needed): If your butcher hasn’t already done so, you’ll need to form the two racks of pork into a crown. With the ribs facing outwards, gently bend each rack into a semi-circle. Bring the ends of the two racks together to form a full circle, interlocking the bones slightly. Securely tie the ends with butcher’s twine to maintain the crown shape throughout cooking. A drinking glass or small oven-safe bowl placed in the center can help maintain a perfect circle for the stuffing cavity. Place the formed crown roast into a sturdy, rimmed roasting pan or baking dish.
3. Protecting the Bones: To prevent the delicate rib tips from burning during the long roasting process, individually cover each bone tip with small pieces of aluminum foil. For an extra touch of elegance, consider adding paper “frills” (available at specialty cooking stores or online) to the bone tips just before serving; these are typically added after roasting to prevent them from burning.

2. Crafting the Apple Pecan Stuffing

4. Prepare Bread: Ensure your hearty bread cubes (about 1-1½ inches) are dried overnight on a baking sheet. This prevents the stuffing from becoming soggy.
5. Sauté Aromatics: In a large sauté pan or skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for about 10-15 minutes until softened and lightly caramelized. Season lightly with salt and pepper.
6. Cook Apples & Pecans: Add the diced Granny Smith apples to the pan with the onions. Cook for another 5-7 minutes, until the apples are slightly tender but still hold their shape. If using, add the gently toasted pecans (and optional dried cranberries) and cook for 1-2 minutes more, allowing the flavors to meld. Remove from heat.
7. Combine Stuffing Ingredients: Transfer the dried bread cubes to a very large mixing bowl. Add the sautéed onion and apple mixture, along with the chopped fresh flat-leaf parsley.
8. Moisten the Stuffing: Gradually pour in 1½ cups of chicken broth, mixing gently with a wooden spoon or your hands until the bread cubes are evenly moistened but not saturated or mushy. Adjust seasoning with additional salt and pepper as needed.

3. Roasting and Resting Your Crown Roast

9. Initial Roast: Preheat your oven to 325°F (160°C). Place the prepared crown roast (with foil on bone tips) into the preheated oven. Roast for approximately 1 hour to 1 hour and 30 minutes, or until the internal temperature reaches about 130-135°F (54-57°C) when measured with a meat thermometer inserted into the thickest part of the meat, avoiding the bone.
10. Add Stuffing: Carefully remove the roast from the oven. Spoon the prepared apple pecan stuffing into the hollow center of the crown. Lightly tent the entire roast, including the stuffing, with aluminum foil to prevent the stuffing and bone tips from burning.
11. Continue Roasting: Return the roast to the oven and continue baking. Approximately 30-45 minutes before the roast is done, remove the foil from the stuffing (and optionally from the bone tips, if you want them to brown a little) to allow the stuffing to develop a golden-brown crust. Continue to roast until the internal temperature of the pork reaches 140°F (60°C).
12. Rest the Roast: This is a critical step for a juicy roast. Once the pork reaches 140°F (60°C), remove it from the oven. Loosely cover the entire roast with foil and allow it to rest for a full 30 minutes on a cutting board. During this time, the internal temperature will continue to rise to 145-150°F (63-65°C), and the juices will redistribute throughout the meat, ensuring a tender, moist, and flavorful result.

4. Serving Your Masterpiece

13. Separate Stuffing: After resting, carefully scoop the apple pecan stuffing from the center of the crown roast and transfer it to a warm serving dish.
14. Slice and Serve: Remove the butcher’s twine. Slice the roast by cutting down between each rib bone to create individual chops. Arrange the chops artfully on a large platter, perhaps alongside the stuffing. Sprinkle with fresh chopped parsley for garnish, if desired. Serve immediately with your chosen side dishes.
15. Optional Gravy: If desired, you can create a delicious gravy from the pan juices. Skim off excess fat, then deglaze the pan with a bit of chicken stock. Whisk in a tablespoon or two of flour to thicken, simmer until reduced, and season with salt and pepper to taste.

A Perfectly Paired Dinner Party Menu

Planning a memorable dinner party can be effortless with the right menu. We host our dinner club annually, and a Crown Roast of Pork always inspires an exquisite spread. Here’s a suggested menu that perfectly complements this magnificent centerpiece:

• Kahlua Caramel Pecan Baked Brie: A decadent and inviting appetizer to welcome your guests.
• Spinach, Strawberry, Pomegranate and Feta Salad: A light, vibrant, and refreshing salad to balance the richness of the main course.
• Crown Roast of Pork with Apple Pecan Stuffing: The star of your feast, detailed in the recipe below.
• Lemon Meringue Pie: A bright, tangy, and sweet dessert to provide a perfect palate cleanser and a delightful end to the meal.

Expert Tips for a Flawless Crown Roast

Achieve perfection with your Crown Roast of Pork by following these invaluable tips and tricks:

• Communicate with Your Butcher: The most crucial first step! Ask your butcher for two bone-in pork loin roasts, ensuring they have enough ribs (around 6-7 each) to form a complete crown when tied. Specifically request that they “french” the bones (trim the meat from the ends) for that elegant, clean look. Even better, ask them to tie the two racks together into a crown shape for you, which saves time and ensures a professional presentation.
• The Power of Pre-Seasoning: Seasoning your roast with kosher salt, pepper, garlic, and herbs the night before cooking is paramount. This extended contact time allows the salt to draw moisture out and then reabsorb it, deeply infusing flavor into the meat and contributing to a more tender and juicy roast.
• Using Butcher’s Twine: This food-safe twine is essential for securely tying the pork racks into their iconic crown shape. You can find it in most larger supermarkets or at meat markets. Ensure the knots are secure enough to hold the shape throughout the roasting process.
• Maintaining the Crown’s Shape: During the overnight rest in the refrigerator, place a drinking glass or a small, oven-safe ceramic bowl in the center of the crown. This helps maintain a perfectly round opening for the stuffing and prevents the roast from splaying out.
• Protecting Rib Tips from Burning: The exposed bone tips are prone to charring. To prevent this, cover each individual bone tip with a small piece of aluminum foil before roasting. Remove the foil during the last 15-30 minutes if you wish for a slight browning, but otherwise, keep them covered.
• Adding Decorative Frills: For that truly “restaurant-worthy” or royal appearance, add paper “frills” to the bone tips just before serving. These decorative sleeves are purely aesthetic and should not be roasted.
• Optimal Stuffing Texture: If you’re using pecans in your apple pecan stuffing, always gently toast them in a dry skillet or a low oven for a few minutes. This process brings out their essential oils, intensifying their nutty flavor and enhancing the overall stuffing. If omitting nuts due to dietary preferences or allergies, the stuffing will still be delicious.
• Preventing Stuffing from Drying Out: When the stuffing is added to the crown, it’s vital to cover the top of the stuffing with foil. This prevents it from drying out or burning while the pork cooks. Remove the foil during the final 15-30 minutes of roasting to allow the stuffing to get a beautiful golden crust.
• The Importance of a Meat Thermometer: An accurate instant-read meat thermometer is your best friend for perfectly cooked pork. Always insert it into the thickest part of the meat, avoiding bones, to get a true internal temperature reading.
• Don’t Skip the Rest: After removing the roast from the oven, cover it loosely with foil and let it rest for 20-30 minutes. This critical step allows the meat fibers to relax and the juices to redistribute, resulting in a significantly more tender and moist roast. Skipping this step will result in juices running out when you slice, leaving you with dry pork.

Frequently Asked Questions About Crown Roast of Pork

Here are answers to common questions about preparing and serving a Crown Roast of Pork:

Explore More Delicious Pork Recipes

If you’ve enjoyed this exquisite Crown Roast of Pork, you’ll love these other fantastic pork dishes from our collection. Perfect for any occasion, from weeknight dinners to special gatherings!

• The Best Pork Marinade: Elevate any pork cut with this incredibly flavorful marinade.
• Pork Chops Dijonnaise: A sophisticated yet simple dish featuring tender pork chops in a creamy mustard sauce.
• Pork Tenderloin Medallions: Quick to prepare and elegant, these medallions are perfect for a weeknight gourmet meal.
• Best Pulled Pork Recipe: Fall-apart tender pulled pork, ideal for sandwiches or as a versatile meal component.
• More of my Best Dinner and Main Dish Recipes: Discover a wide array of enticing main courses for every taste and occasion.

The Recipe:

Crown Roast of Pork with Apple Pecan Stuffing

Prep Time
20 minutes

Cook Time
2 hours 30 minutes

Additional Time
30 minutes

Total Time
3 hours 20 minutes

Yield
12 servings

An elegant, impressive, and incredibly delicious entrée that’s perfect for holiday dinners, special gatherings, and impressing dinner guests with a gourmet meal.

Ingredients

For the Crown Roast of Pork:

• ½ bunch fresh thyme, leaves only
• ½ bunch fresh sage, leaves only
• 2 cloves garlic, gently smashed and minced
• Kosher salt and freshly ground black pepper (to taste)
• 2 tablespoons extra-virgin olive oil
• 10 pounds pork rib roast (approximately 12 to 14 ribs, typically two 6-7 rib sections, “frenched” and tied into a crown by your butcher)

For the Apple Pecan Stuffing:

• 5 cups hearty bread cubes (crusts removed, cut into 1-inch pieces, dried overnight on a sheet pan)
• 3 tablespoons extra-virgin olive oil, plus extra for finishing
• ½ bunch fresh sage, finely chopped
• ½ bunch fresh thyme, finely chopped
• 1 medium yellow onion, finely chopped
• Kosher salt and freshly ground black pepper (to taste)
• 3 Granny Smith apples, peeled, cored, and diced
• 1 ½ cups raw pecans, gently toasted (optional)
• 1 ½ cups chicken stock (low sodium preferred)
• ¼ bunch fresh flat-leaf parsley, chopped (optional, for stuffing and garnish)

Instructions

1. Prepare Pork Seasoning: In a small bowl, finely chop the thyme and sage leaves. Mince the garlic cloves. Combine these with kosher salt and freshly ground black pepper to taste. Add 2 tablespoons of extra-virgin olive oil and mash until a paste forms.
2. Season the Pork: Take your crown roast of pork. If your butcher hasn’t already prepared it, carefully clean the bones of meat (french them) with a boning knife and make small cuts into the meat between each rib to allow for easier bending into a circle. Generously rub the herb-garlic paste all over the pork, ensuring good coverage.
3. Form the Crown: With the ribs on the outside, form the pork racks into a circle so the ends meet. Securely tie them together with kitchen twine to hold the crown shape. For best flavor, cover and refrigerate overnight after seasoning.
4. Prepare for Roasting: Place the tied crown roast into a large, sturdy roasting pan. To prevent the tips of the rib bones from burning, cover each individual tip with small pieces of aluminum foil.
5. Pre-Roast Pork: Preheat oven to 325°F (160°C). Place the roast in the oven and bake for approximately 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 130-135°F (54-57°C).

For the Apple Pecan Stuffing:

6. Sauté Aromatics: In a large sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped yellow onion and cook for about 15 minutes, stirring occasionally, until caramelized and tender. Season with salt and pepper.
7. Cook Apples: Remove onions from the pan. Add the diced Granny Smith apples to the same pan and cook until tender, about 5-7 minutes.
8. Combine Stuffing Ingredients: In a large mixing bowl, combine the dried bread cubes, caramelized onions, cooked apples, and chopped fresh flat-leaf parsley. If using, add the gently toasted raw pecans (and dried cranberries).
9. Moisten Stuffing: Gradually add 1 ½ cups of chicken stock, mixing with a wooden spoon until the bread cubes are moistened but not mushy. Adjust seasoning with additional salt and pepper if needed.

Final Roasting and Serving:

10. Fill with Stuffing: Once the pork has pre-roasted (Step 5), remove it from the oven. Carefully fill the cavity of the crown roast with the prepared apple pecan stuffing. Lightly tent the stuffing and the entire roast with foil to prevent the top from burning.
11. Continue Roasting: Return the roast to the oven. Continue baking until a meat thermometer inserted into the thickest part of the pork (avoiding bone) reads 140°F (60°C).
12. Brown Stuffing: About 30 to 45 minutes before the roast is done, remove the foil covering the stuffing (and optionally from the bone tips) to allow the stuffing to brown and create a crust.
13. Rest the Roast: Once the desired internal temperature is reached, remove the roast from the oven. Loosely cover it with foil and let it rest for 30 minutes. This allows the internal juices to redistribute, resulting in a tender and moist roast.
14. Serve: Remove the foil and the butcher’s twine. Spoon the stuffing into a separate serving dish. Slice the roast by cutting between the bones to create individual chops. Sprinkle with fresh parsley for garnish if desired, and plate with side dishes of your choice.

Notes

Always cover the tips of the bones with foil to prevent them from burning. Also, cover the stuffing once it’s nicely browned to avoid excessive drying or charring.

Recommended Products for Success

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• Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack
• Morton Kosher Salt
• Thermapen Instant Read Thermometer
• OXO Good Grips Carving & Cutting Board
• California Olive Ranch Extra Virgin Olive Oil
• Garlic Press for Mincing Garlic

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving (estimate):
Calories: 1495Total Fat: 117gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 315mgSodium: 413mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 89g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

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