Crown Pork Roast Recipe with Various Stuffing Recipes

A crown pork roast recipe (or any crown roast) is one of the most magnificent of all entre presentations. Not to mention the taste, but for special occasions and special dinners you cannot go wrong with the appearance of this recipe on your dinner table.

crown pork roast

Although the crown roast can be made with pork, lamb or veal, it usually never shows up at dinners. I have never been to a dinner and been served a crown roast recipe; I feel that most cooks are afraid that it is too difficult to prepare but they really are not hard.

A crown pork roast recipe and others are called crown because that is what they look like. These roasts are made from the rib part of the animals; they are bent into a circle and tied forming a crown. The meatiest part is on the bottom and the rib bones are positioned in an upward direction. Prior to roasting the tops of the bones are covered with foil to keep them from burning. Before serving the center of the crown is usually filled with savory stuffing recipe, potatoes or vegetables. Often the top of the bones are capped with some type of small ornaments or decorations like little paper hats, kumquats or other little attention getters.


This crown pork roast recipe with a rice stuffing recipe is a delicious entrée when learning how to make Easter recipes. It departs a little from the old Easter traditions of holiday recipes such as a leg of lamb or lamb shanks and brings new life to the Easter menu. It is easy to prepare and makes an elegant presentation for Easter dinner.

CROWN PORK ROAST RECIPE WITH RICE STUFFING

(Pork can be ordered from meat department; allow ¾ pound pork per person)


  • 1 (16 rib) crown roast of pork (8 to 9 pounds)
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • 1/3 Cup chopped onion
  • 2 Tablespoons melted butter
  • 1 Cup instant rice
  • 1 ¼ Cups water
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • ¼ Teaspoon poultry seasoning
  • ¾ Cup chopped dried prunes
  • 1/3 Cup chopped dried apricots
  • Kumquats

Preheat oven at 350F degrees.

Place a large tin foil ball in the center of the roast to help hold the shape of the roast.

Combine the 1 teaspoon salt and ½ teaspoon pepper.

Sprinkle over roast to season.

Place a small piece of tin foil as a cap over the tip of each of the bones.

Allow the roast to set for twenty minutes before cooking to absorb seasoning...

Roast for 1 hour and 15 minutes; remove foil ball in center and spoon rice stuffing in the center.

Return to oven and continue roasting for remaining 30 minutes or until internal temperature reaches 140 to 145F degrees using a meat thermometer.

After cooking remove the roast from the oven and allow it to rest at least 10 minutes before slicing.

To serve remove foil caps from bones; cut edge and center from kumquats and place on the bones where the foil caps were placed.


APPLE STUFFING RECIPE WITH PISTACHIO NUTS


  • ¼ Cup butter
  • 1 Cup finely chopped onion
  • 3 Tart apples, peeled, cored and diced
  • 1 Cup dry white wine
  • 6 Cups dried bread cubes
  • 4 Eggs
  • 1 Cup milk plus 1 teaspoon chicken bouillon granules
  • 1/3 Teaspoon dried ground ginger
  • ¾ Cup pistachio nuts

Sauté onions in melted butter; add bread cubes, wine, apples and blend.

Beat together milk mixture and eggs; stir into bread mixture.

Stir in ginger and nuts.

Fill center of crown pork roast about 40 minutes before finished roasting.

Return to oven and bake until stuffing is done.


ROAST PORK WITH ORANGE SAUCE


This orange pork roast recipe is not a crown pork roast recipe but is still suitable for special occasions.

  • 4 to 6 Pounds of pork loin
  • Freshly ground pepper
  • 1 Small sliced onion
  • 1 Orange, peeled and cut into segments
  • ½ Cup chopped celery
  • 1 Teaspoon oregano
  • 1 Cup orange juice
  • 2 Tablespoons balsamic vinegar (or wine vinegar)


Sprinkle roast with fresh ground pepper; put in roasting pan fat side up.

Mix together onion, orange, celery, oregano, orange juice and vinegar; pour over meat.

Roast at 350F degrees for 25 to 30 minutes per pound until done; baste often with pan juices.

NOTE: Try roasting in a roasting bag; adding the juice mixture in the bag keeps it on the roast.

› Easter Crown Pork Roast

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