Recipe Details

Crown Roast of Pork with Walnut-Rhubarb Stuffing

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Servings: 16


Cook to 145 F with 3 minute rest


8-9 pounds crown roast of pork
salt, to taste
pepper, to taste
1 pound ground pork, cooked and crumbled
5 cups bread crumbs
1 14 1/2-oz can chicken broth
1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup walnut halves, toasted
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon black pepper
2 cups rhubarb, diced (fresh or frozen, thawed)
1/2 cup sugar

Cooking Directions

Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.

Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1 1/2 hours.

Serves 16

Serving Suggestions

This elegant centerpiece entrée is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans amandine, a fruit salad and warm dinner rolls.

Nutrition Information

Calories: 590 calories
Protein: 60 grams
Fat: 22 grams
Sodium: 670 milligrams
Cholesterol: 145 milligrams
Saturated Fat: 7 grams
Carbohydrates: 33 grams

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About the Cut: Crown Roast

Crown roast is an attractive special-occasion entrée created using a pork rib roast/rack of pork. The easy-to-prepare crown roast is formed from a pork rib roast/roack of pork that is tied into a circle, ribs up.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its original wrapping.   A small roast will take 3-5 hours per pound while large roasts will take 4-7 hours per pound. 

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Butcher's Tips

Before roasting or barbecuing the crown roast should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can tie and French the crown roast for you.

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Review Title

Crown Roast of Pork
by anonymous 12/08/2011
 Since I'm allegic to walnuts, I used sliced almonds and it turned out great.