Nutritional Info

Nutrition Facts

Serving Size 1 (274g)

Calories 784
Calories from Fat 485 (62%)
Amount Per Serving %DIV
Total Fat 53.9g 83%
Saturated Fat 23.3g 117%
Monounsaturated Fat 25.2g
Polyunsaturated Fat 5.3g
Trans Fat 0.0g
Cholesterol 159.4mg 53%
Sodium 4170.7mg 181%
Potassium 759.4mg 16%
Total Carbohydrate 25.3g 8%
Dietary Fiber 2.9g 12%
Sugars 2.5g
Protein 37.3g 75%

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Recipe Description
A great way to make pork, especially for the New Year.
Prep time
30 min
Cook time
2 hr 45 min
Ready In
3 hr 15 min


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Serves To:USMetric
2 1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  black pepper, ground
6 Tablespoon(T)  butter
4   stalks celery, chopped
1   large onion, chopped
1 Pound(lb)  golden delicious apples, peeled, cored and chopped
8 Cup(c)  fresh bread cubes
1/2 Cup(c)  apple juice
1   large egg, lightly beaten
1 Teaspoon(t)  poultry seasoning
1/4 Cup(c)  calvados applejack brandy
3 Tablespoon(T)  all purpose flour
14 1/2 Ounce(oz)  chicken broth
1/8 Teaspoon(t)  black pepper, ground
7 Pound(lb)  pork crown roast


Preheat oven to 325 degrees F.  Rub roast with 1 teaspoon salt and 1/4 teaspoon pepper.  Place roast, rib ends down, in large roasting pan, 17 by 11 1/2 inches. Roast 1 hour. Meanwhile, in 5 quart Dutch oven, melt butter over medium heat.  Add celery and onion. Cook, stirring, until tender, about 5 minutes.  Add apples and cook until tender, about 6 to 8 minutes longer.  Remove Dutch oven from heat.  Stir in bread cubes, apple juice, egg, poultry seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper.  Toss until well combined. Remove roast from oven and turn, rib ends up.  Fill cavity of roast with stuffing. Place any leftover stuffing into greased 1 1/2 quart casserole.  Bake leftover stuffing, uncovered, during last 30 minutes of roasting time. Return pork to oven. Roast until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155 degrees F, about 2 hours 30 minutes.  Internal temperature of pork will rise to 160 degrees F upon standing.  If stuffing browns too quickly, cover with foil. When roast is done, transfer to warm platter.  Let stand 15 minutes to set juices for easier carving. Meanwhile, prepare gravy:  Pour pan drippings into 2 cup measuring cup or medium bowl (set roasting pan aside). Let stand until fat separates from meat juice.  Skim off 3 tablespoons fat from drippings.  If necessary, add enough melted butter to fat to equal 3 tablespoons.  Pour into 2 quart saucepan.  Skim and discard any remaining fat from meat juice.  Add Calvados to roasting pan.  Heat over medium heat, stirring until browned bits are loosened from bottom of pan.  Add to meat juice in cup. Into fat in saucepan, with wire whisk, whisk flour, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper until blended. Cook, stirring, over medium heat for 1 minute.  Gradually whisk in meat juice mixture and broth.  Heat to boiling, stirring constantly. Boil 1 minute.  Serve roast with gravy and stuffing.

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Crown Roast of Pork
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