Crown Roast of Pork with Mushroom Dressing
Total TimePrep: 15 min. Bake: 2 hours
- 1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
- 1/2 teaspoon seasoned salt
- MUSHROOM DRESSING:
- 1/4 cup butter, cubed
- 1 cup sliced fresh mushrooms
- 1/2 cup diced celery
- 3 cups cubed day-old bread
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup apricot preserves
- 1 cup whole fresh cranberries, optional
- Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours.
- Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing.
- If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.
Nutrition Facts1 pork rib plus stuffing: 404 calories, 17g fat (7g saturated fat), 106mg cholesterol, 314mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 45g protein.
Feb 19, 2018
Elegant recipe with simple ingredients! It wow'd the crowd.
Dec 16, 2013
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Dec 28, 2012
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Dec 16, 2012
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Nov 20, 2012
I save this entire menu (the original layout in the TOH, 1996 issue). This menu has been my special event menu for several years now. I love it so much I wrote to Betty (the submitting editor) and she was as delightful as this meal. The roast is always a hit from my then teenage kids to now my adult kids and their friends. This is always a wow. The side dishes and beverages that she chose for this menu are superb and I duplicate this menu without any bother to substitute ...this is already perfection!
Dec 25, 2011
I made this several times when it was first published, fab every time! Forgot about it for several years, now ready to make again with homemade apricot jam. mmm
Nov 13, 2010
I'm a campfire dutch oven cook and always looking foir a challenge and something to whoa! the folks around te campfire. This really did it. I agree about the size. I ended up with 14 ribs. Outstanding flavor and whoa factor.
Jan 5, 2010
This recipe was fabulous!!!!! I made it for Christmas dinner with a sausage cranberry stuffing. It was a big hit and looked exactly like the photo. I was tender and juicy, not dry at all. The string of cranberrys was a nice touch Everyone loved it----so good and so beautiful!!!!
Sep 27, 2009
I always thought pork crown roasts were a lot of fuss, until I finally got up my courage and tried this recipe. It was easy and looked and tasted terrific! It looks like you're a gourmet cook, which I definitely am not. However, I admit I didn't do the cranberry garnish. Terrific recipe for the holidays, esp New Year's.
Dec 24, 2008
This recipe and the beautiful TOH photo inspired me to make a crown roast of pork for Christmas Eve. I used a slightly larger size roast than the recipe calls for, because my butcher could not give me fewer than 12 ribs in a crown roast of pork. I cooked it a bit longer than the recipe called for, and added the glaze an hour before taking it out of the oven. This was really very easy to make and it made a beautiful, impressive main dish for my holiday dinner.