Aunt Millie's Crown Roast Of Pork With Apple-Cranberry Stuffing

Name: Aunt Millie's Crown Roast of Pork with Apple-Cranberry Stuffing (Upgraded)
Total time: 4 h
Yield: 8
Cuisine: Holiday
Ingredients: 4 lbs Pork Loin Roast; 2 tbsp Olive Oil; 1 tbsp Fresh Rosemary-chopped; 1 tbsp Fresh Thyme-chopped; 1 tsp Garlic Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Butter; 1 cup Onion-diced; 2 cups Celery-diced; 2 cups Sourdough Bread-cubed; 1 cup Apple-diced; 1/2 cup Dried Cranberries; 1/4 cup Chicken Broth; 1 tbsp Maple Syrup; 1/4 cup Pecans-chopped; 1 tsp Sage; 1/2 tsp Salt; 1/4 tsp Black Pepper

⏱4h

👥8

🔥500 cal

Medium

🍽️Holiday

A refined version of the classic crown roast, featuring a flavorful herb rub and a stuffing with added nuts and a touch of maple syrup.

4 lbs Pork Loin Roast

2 tbsp Olive Oil

1 tbsp Fresh Rosemary-chopped

1 tbsp Fresh Thyme-chopped

1 tsp Garlic Powder

See all 19 ingredients ↓

(0 reviews)

⏱4h

👥8

🔥500 cal

Medium

🍽️Holiday

A refined version of the classic crown roast, featuring a flavorful herb rub and a stuffing with added nuts and a touch of maple syrup.

#Pork #Holiday #Stuffing #Roast #Maple

Instructions

Preheat oven to 325°F (160°C).
Prepare the Pork Roast: Rub the Pork Roast with Olive Oil, Rosemary, Thyme, Garlic Powder, Salt, and Pepper.
Prepare the Stuffing: Melt Butter in a large skillet over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add Apple and Dried Cranberries to the skillet and cook for another 3 minutes.
In a large bowl, combine the cooked vegetables and fruit with Bread, Chicken Broth, Maple Syrup, Pecans, Sage, Salt, and Pepper. Mix well.
Cut a pocket into the Pork Roast lengthwise, being careful not to cut all the way through.
Stuff the Pork Roast with the prepared Stuffing.
Form the Pork Roast into a crown shape, tying it securely with kitchen twine.
Place the crown roast in a roasting pan and bake for 150-180 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Let rest for 10 minutes before carving and serving.

Ingredients

4 lbs 1.8 kg Pork Loin Roast
2 tbsp 30 mL Olive Oil
1 tbsp 15 mL Fresh Rosemary-chopped
1 tbsp 15 mL Fresh Thyme-chopped
1 tsp 5 mL Garlic Powder
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
2 tbsp 30 mL Butter
1 cup 140 g Onion-diced
2 cups 280 g Celery-diced
2 cups 200 g Sourdough Bread-cubed
1 cup 150 g Apple-diced
1/2 cup 120 g Dried Cranberries
1/4 cup 60 mL Chicken Broth
1 tbsp 15 mL Maple Syrup
1/4 cup 30 g Pecans-chopped
1 tsp 5 mL Sage
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper

Equipment

Roasting Pan
Large Skillet
Large Bowl
Kitchen Twine
Meat Thermometer

Instructions

Preheat oven to 325°F (160°C).
Prepare the Pork Roast: Rub the Pork Roast with Olive Oil, Rosemary, Thyme, Garlic Powder, Salt, and Pepper.
Prepare the Stuffing: Melt Butter in a large skillet over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add Apple and Dried Cranberries to the skillet and cook for another 3 minutes.
In a large bowl, combine the cooked vegetables and fruit with Bread, Chicken Broth, Maple Syrup, Pecans, Sage, Salt, and Pepper. Mix well.
Cut a pocket into the Pork Roast lengthwise, being careful not to cut all the way through.
Stuff the Pork Roast with the prepared Stuffing.
Form the Pork Roast into a crown shape, tying it securely with kitchen twine.
Place the crown roast in a roasting pan and bake for 150-180 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Let rest for 10 minutes before carving and serving.