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Irresistible Crown Roast of Pork with Apple Stuffing Perfect for Holidays

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A festive and hearty crown roast of pork with sweet and spiced apple stuffing, perfect for special occasions and cozy gatherings. This recipe combines tender pork with flavorful apple stuffing for a crowd-pleasing holiday centerpiece.

Ingredients

Scale
  • 1 (8-rib) pork loin crown roast, frenched and tied (about 5–6 pounds / 2.3–2.7 kg)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 large tart apples (like Granny Smith), peeled, cored, and diced
  • 1 cup bread crumbs (preferably from day-old rustic bread)
  • 1/2 cup finely chopped onion
  • 1/4 cup celery, finely chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth
  • Optional for glaze:
  • 2 tablespoons apple cider or apple juice
  • 1 tablespoon honey or maple syrup

Instructions

  1. Preheat oven to 375°F (190°C). If not already frenched, trim excess fat and expose rib bones. Curve the roast so ribs form a circle and tie securely with kitchen twine at ends and middle (3-4 ties).
  2. Rub olive oil all over the roast. Mix kosher salt, black pepper, garlic powder, thyme, and rosemary; massage seasoning evenly over the roast.
  3. In a skillet, melt butter over medium heat. Sauté chopped onion and celery until softened, about 5 minutes. Add diced apples, cinnamon, nutmeg, salt, and pepper; cook 3-4 minutes until apples soften but hold shape. Remove from heat and stir in bread crumbs, parsley, and chicken broth until moist but not soggy.
  4. Spoon apple stuffing into the center of the crown roast without overfilling.
  5. Place roast on rack in roasting pan, stuffing side up. Insert meat thermometer into thickest part of meat (not touching bone). Roast for 1 hour 45 minutes to 2 hours until internal temperature reaches 145°F (63°C). Baste occasionally with pan juices. If using glaze, brush on during last 20 minutes.
  6. Remove roast from oven and tent loosely with foil. Rest for 15-20 minutes to allow juices to redistribute.
  7. Untie twine carefully, carve between ribs into individual chops, and serve with apple stuffing.

Notes

Tie the crown roast tightly to prevent it from falling apart. Use a reliable meat thermometer to ensure perfect doneness. Rest the meat after roasting to keep it juicy. Keep stuffing moist but not soggy by adding broth gradually. Tent with foil if ribs brown too fast. For a crisper crust, broil for 2-3 minutes at the end, watching carefully to avoid burning.

Nutrition

Keywords: crown roast, pork roast, apple stuffing, holiday recipe, festive dinner, pork loin, stuffing recipe, holiday centerpiece

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