Holiday gatherings are the perfect time to wow your guests by showcasing a beautiful main dish.
College Square Hy-Vee Executive Chef Jim Nadeau has created a Stuffed Crown Roast of Pork for a sophisticated and flavorful focal point.
Sure, it’s a splurge – and it’s worth it just to hear your guests asking for another serving. Plus you can serve up to 14 people with one crown roast.
Nadeau recommends asking your butcher in advance, to prepare the roast by trimming and tying it. Otherwise, check out our how-to video.
Stuffing is prepared separately from the roast, flavored with apples, seasoned pork sausage and herbs.
Or opt for succulent and savory Braised Beef Short Ribs. It’s a less expensive cut of meat, tenderized and made delicious with Chef Jim’s recipe. This richly flavored main meat entrée tastes as good as it looks, especially when served with roasted vegetables and gravy made from thickened meat drippings.
Stuffed Crown Roast of Pork
• 3 tablespoons butter
• ¾ cup chopped onion
• ¼ cup chopped celery
• ½ cup peeled, cored and chopped tart apple
• ½ cup fresh bread crumbs
• 1 pound ground pork
• ½ pound ground seasoned pork sausage
• ½ cup chopped parsley
• ½ teaspoon dried sage
• 1 ½ teaspoons salt
• 1 ½ teaspoons ground black pepper
• 9 pounds crown pork roast
Chef’s notes: Chef Jim often uses leftover artisan bread for his bread crumbs. For CVHG’s photo shoot, he used cinnamon raisin bread, which gave the stuffing a wonderful flavor.
He also likes to bake the stuffing separately from the crown pork roast, so he fills in the center of the crown with crumpled aluminum foil. The recipe, however, bakes the stuffing in the crown roast.
Preheat oven to 350 F.
For the stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and sauté, stirring frequently, for about 5 minutes. Stir in celery and apples; sauté (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly.
Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary.
Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 F.
Approximately 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.
Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills, if desired.
Let the crown rest for about 10 minutes before carving and serving.
To carve the roast: Use scissors to cut away string that held the crown in place while roasting. Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.