Crown Roast of Pork with Apple and Pork Stuffing an

Name: Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8-pound crown roast of pork (12 ribs); 2 tablespoons vegetable oil; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon dried thyme; 1/2 teaspoon crumbled dried sage; 1/2 teaspoon ground black pepper; Apple and Pork Stuffing; 1 1/2 cups canned beef broth; 1 cup apple cider; 4 teaspoons cornstarch; 2 tablespoons applejack brandy or brandy

Servings: persons

1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
Apple and Pork Stuffing
1 1/2 cups canned beef broth
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

1
Position pork atop 9- to 10-inch-diameter tart pan bottom.
2
Transfer to large rimmed baking sheet.
3
Brush pork with oil.
4
Combine salt, sugar, thyme, sage and pepper in small bowl.
5
Rub spice mixture over pork.
6
Cover with plastic and refrigerate overnight.
7
Position rack in bottom third of oven and preheat to 450F.
8
Fill pork cavity with enough stuffing to mound in center.
9
Cover tips of pork bones with foil.
10
Roast pork 20 minutes.
11
Reduce temperature to 325F.
12
Continue roasting until thermometer inserted into center of pork meat registers 150F, about 1 hour 50 minutes.
13
Remove foil from bones.
14
Continue roasting until thermometer inserted into center of pork and stuffing registers 155F, about 15 minutes longer.
15
Carefully transfer roast atop tart pan bottom to platter.
16
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet.
17
Pour juices into 2-cup glass measuring cup; freeze 15 minutes.
18
Spoon fat off top of pan juices.
19
Transfer pan juices to medium saucepan.
20
Add remaining 1/2 cup beef broth and apple cider.
21
Bring to boil.
22
Dissolve cornstarch into applejack in small bowl; whisk into broth mixture.
23
Boil until gravy thickens slightly, about 3 minutes.
24
Season with salt and pepper.
25
Transfer gravy to sauceboat.
26
Carve roast between bones to separate chops.
27
Serve with stuffing and gravy.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 8-pound crown roast of pork (12 ribs), 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon sugar, and more.

Yes, Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions