Crown Roast of Pork With Pork and Apple Sausage StuffingThis show-stopping centerpiece is surprisingly easy to roast & serve. Work on the stuffing as the pork roasts.
- Prep Time 2 hrs
- Cook Time 3 hrs
- One 20-chop Naturally Raised Crown Roast of Pork
- 1/2 cup Kosher salt
- 4 T ground black pepper
For the stuffing:
- 4 cups 2” bread cubes (use anything you have – I used potato rolls this time)
- 3T olive oil
- 1T each onion powder and garlic powder
- 1 lb Pork & Apple Sausage
- 1 cup diced sweet onions
- 1 cup thinly sliced celery
- 1 cup peeled, cored, diced Granny Smith Apple
- 8T butter, portioned
- 2 cups milk
- 2 cups chicken stock
- 2T poultry seasoning
Heat oven to 300°
- In a rimmed baking sheet, toss your bread cubes with oil and seasonings and spread them out to one layer. Bake until toasted.
- Remove from oven and put in a large bowl. (stuffing directions continue at end of roast recipe below)
- Season roast generously with kosher salt and black pepper. Sit on a rack in a roasting pan at room temperature for 2 hours. Prepare the stuffing while you wait.
- Blot surface of roast completely dries with paper towels before placing in the oven for 2 hours.
- Put your stuffing dish into the oven when you start the pork and cook it until the center is 160°.
- Start taking the internal temp of the roast at the two-hour mark. Your goal is 140°. Avoid touching bone when taking the temp. When the center is 140, remove from the oven.
- Let the roast sit out under tented foil for 30 minutes. Increase oven temp to 500° while the roast is resting. Make sure it hits a temp and put the roast back into the oven for 15 minutes to crisp up. Remove all from the oven and let the roast rest 15 minutes before carving.
- Take the sausage out of its casing and break apart in a pan with 2T oil. Once it browns a bit, remove it to a dish and add 4T butter to the drippings. Saute onion, celery, apples, a bit of kosher salt and black pepper on low. In a saucepan, put milk, stock and poultry seasoning and bring to a low boil with the remaining 4T butter.
- Once the veggies soften, put the sausage back into the saute pan for 5 minutes.
- Empty the pan on top of the bread cubes and add the contents of the saucepan. Gently use a spatula to combine. Put into a buttered glass baking dish and cover with foil.