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Active Time
1 1/2 hr
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Total Time
4 1/4 hr
Nothing is more majestic than this regal cut of meat — and nothing makes your house smell better while it roasts. Here, pork's natural sweetness is coaxed forward by the herbs and onions in the stuffing. And the crispy, savory bones are a delightful bonus. You will have to special-order this cut of meat (the rib portions of the loins are joined to form a circle) from your butcher.
Ingredients
Makes 10 to 12 servings
For stuffing
For roast
For sauce
Special Equipment
Make stuffing:
Step 1
Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
Step 2
Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
Step 3
Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
Cook roast and stuffing:
Step 4
Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
Step 5
Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
Step 6
Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
Step 7
Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
Step 8
Transfer pork to a platter and let stand 30 minutes.
Make sauce while pork stands:
Step 9
Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
Step 10
Carve pork and serve with stuffing and sauce.
Stuffing can be made 1 day ahead and chilled, covered.
Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting
How would you rate Crown Roast of Pork with Onion and Bread-Crumb Stuffing?
Leave a Review
Reviews (79)
Back to TopThis was really delicious. My family was skeptical of pork for Christmas dinner when we usually have prime rib or beef tenderloin, but all enjoyed. My 12-rib roast reached 155 by around 2 hours, so check early. I couldn't get much stuffing in the roast but just did most of it separately, and I kept the bread in small cubes rather than crumbs. I still had a lot of water in the bottom of the pan which made making the sauce difficult. I improvised and it tasted fine but thin, not sure what I did wrong there. Overall really great and there is a Cranberry horseradish sauce on epicurious as well that several reviewers mentioned, I made that also and really liked it with the pork.
Kholcomb
Louisville KY
12/26/2021
Wonderful!!! Used a rack inside roasting pan which worked well. I thought it Coulda used more rub for the roast when i was preparing it but i followed the direction and with the sauce it was just right. The stuffing was amazing!! It all went well with a nice glass of pinto griggio. I will make this once a year for sure. Thanks for the recipe.
Avanderzalm
Winnipeg, Canada
12/26/2020
I'm going to ask this exact question again that someone else asked and didn't get an answer. The recipe reads confusing: The recipe implies that the Crown Roast sits directly in the roasting pan, vs. on a roasting rack (i.e with a turkey). Can someone confirm that this is the case? Thanks so much!
davebear
12/15/2020
Looking forward to making this for Xmas. Question - the recipe implies that the Crown Roast sits directly in the roasting pan, vs. on a roasting rack (i.e with a turkey). Can someone confirm that this is the case? Thanks so much!
Anonymous
12/11/2019
我有一个烹饪和非常高的烹饪sta程度ndards. I made this for Christmas dinner last year and will be making it again this year. Goodbye Prime Rib. This has you beat with no comparison.
jlimberg
Scottsdale, AZ
12/22/2017
Made this for Christmas dinner, it was fabulous!
eileenpop
Connecticut
5/11/2017
这道菜是我们感恩节核心,排版letely prepared by 25 year old daughter Lila and her beau David. It was absolutely stunning, and I have high standards. The stuffing in particular was a great hit -- she did use my homemade concentrated chicken stock in place of water for extra flavor boost. Dramatic presentation, everyone called for second helpings. Served with a secret recipe sweet potato casserole, mashed potatoes, glazed brussel sprouts and a big salad.
avidrita1
Davis Square, MA
12/22/2015
After reading the reviews, I used chicken stock instead of water in the roasting pan. I doubled the stuffing, and I'm glad I did, because it disappeared fast. Served the roast with creamed spinach and bacon, glazed carrots, and green beans. I actually used the reserved cup of onions and the roast pan juice to dress up the green beans, instead of making the sauce. This recipe is definitely a keeper. There's nothing like serving a delicious supper and seeing your guests truly enjoying themselves and the food.
sampaland
Poynette, WI
5/4/2014
This has become a family Christmas dinner favorite. I made it last year and it was so extraordinary, I have another one in the oven right now for our belated celebration. I have followed the recipe exactly both times as we are so happy with it. Next time, I shall add prunes to the stuffing. Great idea. We accompany this with roasted green beans ( in olive oil), roasted brussel sprouts and butternut squash. Also made some home made applesauce with currants. Really a classic. I plan on making this every year.
BonnieGuzman
Bailey, Colorado
1/3/2014
This was absolutely delicious. We made this for Christmas dinner, and everyone loved it. My husband was concerned with making the stuffing in advance with raw pork, so we cooked the ground pork before adding to the bread crumb mixture. I think the stuffing in the separate casserole would have been moister and more flavorful had we not done that, but it was still very good. It looked very dry and crumbly, so I dotted some butter over the top before baking. The roast came out juicy and tender, and the sauce was very tasty. I used two Demi loaves; one Rosemary and one sourdough.
echick
Sunny Florida
12/25/2013
I made this crown roast for immediate family on Christmas Eve 2011. Fabulous. Stuffing is the best...made with homemade rosemary focaccia. Next time I would rub the roast with more sage & marjoram & less salt.
Joni_from_Wisconsin
WI
12/28/2011
This was Christmas dinner for 12 people. I ordered a 12lb.(19 rib)roast which took just under 3 hrs.There was plenty left over.I followed the recipe exactly & it was delicious and beautiful. The sauce was fantastic & the stuffing was wonderful.One of my guests,a real "foodie" said it was the best stuffing he's ever had.I served it with mashed potatoes & green beans almondine.Great meal, try you won't be disapponted!
lizmiller
Charlotte, NC
12/26/2011
This recipe was a smash hit for Christmas Eve dinner! The pork came out juicy and delicious & everyone raved about how good it was. The hubs and I made a few additions, which we'd highly recommend: -Added chopped prunes and a 1/2 cup of unfiltered apple juice to the stuffing. The original stuffing reminded us a little too much of a turkey stuffing, so we opted to add a touch of sweetness to compliment the pork. SO tasty! Also, instead of just putting water in the bottom of the roasting pan, we used a mixture of water and unfiltered apple juice. This made for the most delicious gravy imaginable! It was truly to-die-for on top of the pork. Also used flour to thicken the gravy instead of cornstarch (which tends to be a little gooey for our taste). The presentation of this roast is so much fun, too. It's a real show stopper. After my husband cut the chops, he arranged them back in their original crown shape so they could be served at the table in all their glory... HIGHLY RECOMMEND!
kfremon
12/25/2011
Very nice recipe. First time crown roast for me. I recommend simple brining for 12-24 hrs and definitely allow the cooked roast to rest. My roast was 14 lbs and even with central stuffing, roast did not take 2.5 hours, so make sure to use dig thermometer. Highly recommended use of Cranberry Horseradish + Celeriac/Apple Puree. Delicious. Guests demolished plates. Gravy was good - but there were not many drippings - so plan ahead if you think guests may want more sauce.
johnnycanck21
Rothesay, NB
12/19/2011
A truly exceptional Thanksgiving main course! Made exactly as described (roast, stuffing, gravy), except for a longer cooking time at increasingly lower oven temperatures owing to our guests calling several times delaying their arrivals. I don't know exactly what part the quality of the butcher counts for, but we went to the best, which didn't increase the price much. Magnificent.
urecf1
12/4/2011
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