Stuffed Crown Roast of Pork 
Serves 12-18

  • 1½ lbs. pork sausage (supplied with roast)
  • 1½ cups cooked rice or white bread crumbs soaked in 1¼ cup stock
  • 1¾ cup red and green bell pepper, medium dice
  • 8 mushrooms, medium dice
  • 2 onions, medium dice
  • 4-6 tablespoons butter
  • ¾ cup cooked peas
  • 2 eggs, lightly beaten
  • 2 tablespoons Italian flat-leaf parsley, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sweet paprika
  • 2 teaspoons crushed garlic
  • 1½ cup almonds skinned and sliced
  • 2 teaspoons chopped mixed herbs (sage, thyme oregano)

  1. Have butcher prepare crown roast, allowing 18 ribs to make a nice size roast. Cover tips of rib bones with foil to prevent burning.
  2. Preheat oven to 425°F. Remove decorated ground pork sausage centerpiece to cook separately, and remove all foil except the covering on rib ends. Liberally season the meat with kosher salt and freshly ground black pepper.
  3. Place crown on rack and in roasting pan and cook roast for 10 minutes at 425°F. Reduce heat to 350°F and roast for 1 hour and 50 minutes more, or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F.
  4. While meat roasts, prepare the stuffing. Mix pork sausage meat with cooked rice or bread crumbs soaked in stock. Saute the bell peppers and mushrooms in 2 tablespoons butter until soft and light brown, and set aside to cool. Saute the onion in 2 tablespoons butter and set aside to cool. Combine the sauteed vegetables, peas, eggs and parsley with the sausage mixture, followed by the seasonings, almonds and herbs. Bake in a buttered 2-quart baking dish until golden brown and an instant read thermometer inserted into the middle reads 160°F.
  5. When crown roast is cooked, remove from oven. Place on serving dish and remove foil from the rib bones. Fill the center with the stuffing and decorate the crown roast the same way the butcher prepared it for you. Decorate the chop bones with paper or foil frills and serve crown. Carve down between bones allowing 1 to 2 per person. Serve with apple sauce or cranberry jelly on side.

Optional: Bake three red & gold delicious apples to garnish your roast.

A highly decorative party roast with a delicious stuffing (serves 12-18)

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