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.


(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 ROAST OF PORK with apple stuffing

Crown pork roast recipe has the elegance suitable for special dinners.

  • 4 ¾ Crown pork roast
  • 2 ¼ Teaspoon salt (Divided)
  • ½ Teaspoon pepper (Divided)
  • 4 ½ Tablespoons flour (Divided)
  • 1 Cup diced apple (NOT peeled)
  • ¼ Cup toasted bread cubes
  • ¼ Cup seedless raisins (Soaked)
  • ¼ Cup chopped cooked prunes
  • ¼ Cup melted butter
  • 2 Tablespoons brown sugar
  • 1 Teaspoon grated lemon peel
  • ¼ Teaspoon paprika
  • ¼ Teaspoon cinnamon
  • ¼ Cup apple juice
  • ¼ Teaspoon liquid gravy seasoning
  • 1 ½ Cups water

Preheat oven to 325F degrees.

TO PREPARE ROAST wipe the meat with damp paper towels.

Combine 1 teaspoon SALT, ¼ teaspoon PEPPER and 2 tablespoons FLOUR.

Rub meat well with flour mixture.

Insert meat thermometer in fleshy part of meat away from fat and bone.

Place roast in shallow pan without rack; roast 1 hour and 15 minutes.

FOR STUFFING combine in large bowl apples, bread, raisins, prunes and butter.

Add to the bowl the sugar, lemon peel, paprika, cinnamon, juice and ½ teaspoon SALT.

Remove roast from the oven; mound the stuffing in the center cavity.

Cover stuffing with a square of foil; return the roast to the oven.

Roast for 1 hour and 25 minutes or until meat thermometer reaches 185F degrees.

Place the roast on a heated platter; keep warm while making gravy.

FOR GRAVY blend 2 tablespoons of the pan drippings with 2 ½ tablespoons FLOUR.

Stir in 1 ½ cups water, gravy seasoning, ¾ teaspoon SALT and ¼ teaspoon PEPPER.

Cook and stir mixture over medium heat until mixture boils and thickens.

Serve gravy with the roast and stuffing; serves 8.


Make a crown pork roast recipe for a crowd serving 12.

  • 6 to 8 Pounds crown pork roast
  • 2 Teaspoons salt
  • 1 Teaspoon pepper
  • Your favorite bread stuffing

Preheat oven to 325F degrees.

Season the meat with salt and pepper.

Place roast in shallow roasting pan (Bone ends up).

Wrap the bone ends in foil to prevent over browning.

To hold shape, place a small ovenproof bowl or cup in center.

Insert meat thermometer into thickest part of meat away from fat and bone.

Roast for 30 to 35 minutes per pound or until thermometer reaches 170F degrees.

FOR STUFFING 1 hour before roast is done remove bowl from the center.

Fill the center with your favorite bread stuffing recipe (8 Cups filling the crown).

Cover only the stuffing with a piece of foil; return to oven for another hour.

NOTE: Remove foil for the last 30 minutes of baking to brown stuffing.

TO SERVE remove foil from bone tips; top bones with paper frills or crab apples.

Serves 12.


  • 16 Rib crown pork roast
  • Salt/ pepper
  • 3 Green onions (Sliced)
  • ¼ Cup melted butter
  • 4 Large fresh mushrooms (Sliced)
  • 2 Cooking apples (Peel and dice)
  • 3 Cups herb seasoned stuffing mix
  • 1 Cup applesauce
  • 3 Tablespoons brandy
  • 1 Jar (10 Ounces) apricot preserves
  • ½ Cup brandy (Divided)
  • 1 Jar (9 Ounces) sweet pickle kumquats (Drained)

Preheat oven to 325F degrees.

Season roast with salt and pepper.

Place roast bone side up in shallow roasting pan.

Insert meat thermometer without touching fat or bones.

Sauté green onions in butter until tender.

Add mushrooms stirring until tender.

Add the apples; cook and stir for 1 minute.

Stir in stuffing mix, applesauce and ¼ CUP brandy.

Spoon mixture into the center of the roast.

Cover stuffing and ends of the bones with foil.

Heat preserves and ¼ CUP of the brandy; set aside ¼ cup.

Bake roast for 2 hours until meat thermometer reaches 160F degrees.

NOTE: Use the ¼ CUP reserved preserve mixture to baste meat every 10 minutes during the last hour of cooking.

Remove from oven; let stand 15 minutes.

Place crown on warm serving platter; garnish bones with the kumquats.

Heat remaining ¼ CUP preserves mixture in pan; remove from heat.

Pour ¼ cup brandy over top; CAREFULLY ignite and pour over roast. 


  • 18 to 20 Rib crown pork roast
  • Salt/ pepper
  • 1 Jar (10 Ounce) Apricot preserves (Heated)

Apple Stuffing

  • 3 Cups finely chopped celery
  • 2 Medium onions (Finely chopped)
  • ½ Cup butter
  • 3 Medium apples (Peel, core, finely chop)
  • 1 Cup raisins
  • 1 Teaspoon poultry seasoning
  • ½ Teaspoon pepper
  • 1 Package (12 Ounces) unseasoned croutons
  • ½ Cup water

Preheat oven to 325F degrees.

TO MAKE STUFFING sauté celery and onions in butter until tender.

Add remaining stuffing ingredients; toss to lightly to coat.

FOR ROAST season meat with salt and pepper; fill center with apple stuffing.

Place remaining stuffing mixture in a 2 quart casserole dish; cover.

Cover stuffing lightly with a piece of foil; cover bones tightly with foil.

Insert meat thermometer in thickest part of meat away from bones.

Bake for 30 minutes per pound or until thermometer reaches 160F degrees.

Remove the foil; brush meat and stuffing with preserves.

Place remaining stuffing in the oven; continue baking meat and stuffing 35 minutes.

NOTE: Meat thermometer should register 170F degrees.

Garnish meat and serve; serves about 10.

CROWN PORK ROAST RECIPE with wild rice mix stuffing

  • 12 Rib crown pork roast
  • ½ Teaspoon salt
  • ½ Teaspoon pepper
  • 1 Package (6 Ounces) long grain and wild rice mix
  • 1 cup raisins
  • 2 Cups canned chicken broth
  • ½ Cup canned beans (Garbanzo or chick peas DRAINED)
  • ½ Cup chopped toasted pecans
  • ½ Cup sliced green onions

Preheat oven to 325F degrees.

Fold a piece of foil into an 8 inch square; place on a rack in roasting pan.

Season roast with salt and pepper; place roast bone side up on foil.

Bake for 1 hour.

FOR STUFFING combine rice, raisins and chicken broth in a saucepan.

Bring rice mixture to a boil; cover, REDUCE HEAT and simmer 20 to 25 minutes.

NOTE: Rice should be tender and the liquid should be absorbed.

Add the beans, pecans and green onions tossing gently to mix.

Wrap foil tightly around the rib bones; spoon rice mixture in the center.

Insert meat thermometer into deepest part of meat away from fat and bones.

Bake 1 ½ hours or until meat thermometer reaches 160F degrees.

Remove foil from roast; let stand 15 minutes before serving.

Serves 12 at 3 ounces pork and ½ cup stuffing.