Crown Roast of Pork with Cranberries Recipe

Name: Crown Roast of Pork with Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 8 cups 1/4-inch bread cubes (about 12 slices); 4 tablespoons grated onion; 2 garlic cloves, minced; 3 cups chopped raw cranberries (one 12-ounce bag); 1 cup dry white wine; 1/2 cup sugar; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 2 teaspoons salt; Freshly ground black pepper; One 13- to 14-pound crown roast of pork (about 18 rib chops)

Servings: persons

1 cup (2 sticks) unsalted butter
8 cups 1/4-inch bread cubes (about 12 slices)
4 tablespoons grated onion
2 garlic cloves, minced
3 cups chopped raw cranberries (one 12-ounce bag)
1 cup dry white wine
1/2 cup sugar
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 teaspoons salt
Freshly ground black pepper
One 13- to 14-pound crown roast of pork (about 18 rib chops)

1
Preheat the oven to 325F.
2
In a large skillet, melt the butter over medium heat.
3
Add the bread cubes, onion, and garlic and saute for about 10 minutes, or until the bread is lightly browned and the butter is absorbed.
4
Add the cranberries, wine, sugar, marjoram, thyme, and salt.
5
Season to taste with pepper; I usually give it about 10 turns of the mill.
6
Spoon the stuffing into the center of the roast.
7
Cover the tips of the roast with aluminum foil to prevent burning and roast for 1 3/4 to 2 hours, or until an instant-read thermometer inserted in the meatiest part of a chop registers 150 to 155 degrees.
8
Begin checking the temperature at 1 hour and 40 minutes; you dont want to overcook the meat.
9
The stuffing should register about 160 degrees.
10
Remove the aluminum foil about 15 minutes before the roast is done.
11
Let the roast rest for at least 20 minutes, tented with foil to keep it warm.
12
If the stuffing needs further cooking, remove it from the roast during resting and return to the oven until its hot in the center.
13
Spoon it back into the roast for serving.
14
Serve by slicing between the ribs.
15
Serve each rib chop with a spoonful of stuffing or remove the stuffing and pass it on the side.

585

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 cup (2 sticks) unsalted butter, 8 cups 1/4-inch bread cubes (about 12 slices), 4 tablespoons grated onion, 2 garlic cloves, minced, and more.

Yes, Crown Roast of Pork with Cranberries falls under the Meat & Poultry 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 Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions