How to Make a Crown Pork Roast Recipe

Learn how to make a crown pork roast recipe (or any crown roast).  It is one of the most magnificent of all entree 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.

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.

When I learned how to make a crown pork roast recipe, I realized that it is called "crown" because that is what it looks like. All the crown 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.

Learn how to make this crown pork roast recipe with a rice stuffing. It is a delicious entrée to include in your Easter menus. 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 table. It is easy to prepare and makes an elegant presentation for Easter dinner.


(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.


This is the perfect stuffing to make with a crown pork roast recipe.

  • 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.


To ensure you have a beautiful presentation when you make your crown pork roast recipe start with your butcher.

Have your meat market prepare the crown pork roast with 12 to 15 chops.

For easy carving have the back bone removed.

Preheat oven to 325F degrees.

Season the roast with salt and pepper.

Place on a rack in an open roasting pan bone ends up.

Wrap ends of bones with foil to prevent burning.

NOTE: Do not add water; do not cover.

Roast for 35 to 45 minutes per pound or about 4 hours.

Prepare your favorite bread dressing for 12 servings (Or use packaged dressing).

One hour before roast is done, stuff the center with the dressing.

NOTE: Bake remaining dressing in a casserole dish covered with foil.

Let roast stand 15 to 20 minutes before serving.

Garnish bone ends with paper frills; garnish with crab apple, kumquats, olives or parsley.


  • 1 Crown pork roast (16 ribs)
  • Salt/ pepper
  • 2/3 Cup sliced leeks
  • ½ Cup sliced celery
  • 4 Tablespoons butter
  • 1 Large apple (Core and dice)
  • 12 Thick style Kavli crispbreads
  • 1 Cup finely diced Jarlsberg cheese
  • ½ Cup dried cherries
  • ¼ Cup chopped fresh parsley
  • 2 Teaspoons salt
  • ½ Teaspoon black pepper
  • ½ Cup white wine
  • Pan sauce recipe (Below)

Preheat oven to 325F degrees.

Rub roast with salt and pepper; place on rack in shallow roasting pan.

Roast about 1 hour and 45 minutes or until internal temperature reaches 150F degrees.

NOTE: To check temperature insert thermometer in thickest part of meat not touching any bone.

TO PREPARE STUFFING sauté leek and celery in melted butter for 5 minutes.

Stir in apple and cook 5 minutes longer; remove from heat.

Break crispbreads into ½ inch pieces (About 2 cups); place in a large bowl.

Add the cherries, cheese, parsley, salt, pepper and apple mixture to bowl.

Sprinkle wine over the top; toss well to blend.

Remove the roast from the oven; mound stuffing high in the center of roast.

NOTE: Place any remaining stuffing in a small butter casserole dish; cover and bake.

Return roast to oven; roast 1 hour longer or until internal temp reaches about 160F degrees.

Place roast of warm serving platter, cover and let rest at least 10 minutes.

Prepare pan sauce; to serve carve between ribs and serve with sauce.

TO MAKE PAN SAUCE deglaze roasting pan with 1 cup water and ½ cup of white wine.

Strain into a saucepan and skim off fat; bring to a boil.

Blend 2 tablespoons flour with 3 to 4 tablespoons cold water to smooth paste.

Stir flour mixture into boiling liquid until thickened; lower heat and simmer 5 minutes.

Add salt and pepper to sauce for taste; makes 1 ½ cups.

CROWN PORK ROAST RECIPE with cranberry stuffing

  • 1 Pork roast (5-6 pounds/14 to 16 ribs)
  • 1 Cup chopped celery
  • 1 Cup chopped onion
  • ½ Cup butter1 Can (16 ounces) whole cranberry sauce
  • 2 Chicken flavored bouillon cubes
  • 1 Package (16 ounces) herb seasoned stuffing mix
  • 1 Cup chopped pecans
  • 2 Cups water

Preheat oven to 325F degrees.

Cover rib ends with foil to prevent burning; place roast in shallow roasting pan rib ends down.

Place in oven and roast for 2 ½ hours.

TO PREPARE STUFFING sauté celery and onion in skillet of melted butter until tender.

Cook and stir cranberry sauce and bouillon in a small saucepan until bouillon dissolves.

In a large bowl combine stuffing mix, pecans and water; add celery and cranberry mixtures.

Blend dressing mixture well; remove roast from oven and turn ribs end up.

NOTE: Place remaining in buttered casserole dish and bake with roast the last 30 minutes.

Pile stuffing in center of rib roast; place roast in oven for 45 to 60 minutes.

NOTE: Internal temperature of thickest part of roast away from bone should reach 160F to 170F degrees.

› Crown Pork Roast

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