Stuffed Pork Crown Roast Recipe

Name: Stuffed Pork Crown Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STUFFING; 1 pound country white bread (preferably 1 day old), crusts removed, cut into 1/2-inch cubes (about 10 cups); 1/2 cup whole milk; 3/4 cup low-sodium chicken stock; 3 tablespoons canola oil; 1 1/2 cups finely chopped yellow onion; 4 cloves garlic, minced; 1 pound ground pork; 10 ounces aged provolone, cut into 3/4-inch cubes (about 1 1/4 cups); 1 1/2 tablespoons minced fresh rosemary; PORK GRAVY; 2 tablespoons flour; 1/4 cup low-sodium chicken stock, plus more if needed; 1/4 cup dry white wine

Servings: persons

STUFFING
1 pound country white bread (preferably 1 day old), crusts removed, cut into 1/2-inch cubes (about 10 cups)
1/2 cup whole milk
3/4 cup low-sodium chicken stock
3 tablespoons canola oil
1 1/2 cups finely chopped yellow onion
4 cloves garlic, minced
1 pound ground pork
10 ounces aged provolone, cut into 3/4-inch cubes (about 1 1/4 cups)
1 1/2 tablespoons minced fresh rosemary
PORK GRAVY
2 tablespoons flour
1/4 cup low-sodium chicken stock, plus more if needed
1/4 cup dry white wine

1
1.For the stuffing, place the bread in a large bowl, drizzle with the milk and chicken stock, and toss.Set aside 2.large skillet, heat oil over medium- high.Add onion, salt, and cook, stirring often, until onion is soft.Add garlic and cook until golden, about 1 minute.Add ground pork and cook, stirring occasionally and breaking into bite- size pieces with a spoon, until browned all over and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the ground pork mixture to the bowl with the bread. Add provolone and rosemary, salt and pepper; toss evenly. 3. For the crown roast, position oven rack in the lower third of the oven. Remove other racks and preheat to 450 degrees. Place roast, bones sticking up, on large rimmed baking sheet. Using sharp knife, make 3/4-inch-deep slits into roast between each bone; season meat. Cover ends of the bones with foil to prevent them from burning. 4.Roast until deep brown, 15 to 20 minutes. Remove from oven and discard foil. Reduce oven temperature to 350 degrees.Season meat side of the racks with the rosemary, patting to adhere. Spoon 2 cups stuffing into the center of the roast (you may need to push on the roast where the racks meet to press open the center). Transfer remaining stuffing to a greased 8-by-8-inch baking dish; cover and chill.
2
5. Return pork to the oven and roast 1 hour. Add the covered dish with the remaining stuffing to the oven. Continue to roast until a meat thermometer inserted into the center of the pork (not touching bone) registers 145 degrees for medium-rare, about 30 minutes longer. (Tent stuffing with foil if browning too quickly.) Remove pork from the oven, transfer to a cutting board and let rest about 15 minutes. Reserve the pan juices. Uncover the stuffing and continue to roast until the top is browned in spots, about 15 minutes longer.
3
While stuffing finishes cooking, make gravy. In small bowl, whisk flour and chicken stock. Pour pan juices into a medium bowl and

591

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: STUFFING, 1 pound country white bread (preferably 1 day old), crusts removed, cut into 1/2-inch cubes (about 10 cups), 1/2 cup whole milk, 3/4 cup low-sodium chicken stock, and more.

Yes, Stuffed Pork Crown Roast 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!

Stuffed Pork Crown Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions