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Crown Pork Roast with Stuffing Recipe

Crown Pork Roast with Stuffing
Source: Kraft Canada



  • 1 (16-rib) pork crown roast (8 lb./3.6 kg)
  • 3/4 tsp. salt, divided
  • 3/4 tsp. black pepper, divided
  • 1-1/2 cups water
  • 3-1/4 cups apple juice, divided
  • 1/4 cup butter
  • 2 pkg. (120 g each) Stove Top Lower Sodium Stuffing Mix for Chicken
  • 2 Gala apples, chopped
  • 1 cup almond, cranberry, pistachio and raisin trail mix, coarsely chopped
  • 3 Tbsp. flour
  • 2 Tbsp. honey Dijon mustard
  • 2 Tbsp. chopped fresh parsley
Makes 16 servings, 1/16 recipe (298 g) each.


  • Season roast with half each of the salt and pepper; place on rack in roasting pan.
  • Bake 2 hours.
  • Meanwhile, bring water, 1-1/2 cups apple juice and butter to boil in large saucepan.
  • Stir in stuffing mixes, apples and trail mix; cover.
  • Remove from heat; let stand 5 min.
  • Fluff with fork.
  • Remove roast from oven.
  • Lift roast from rack; set aside.
  • Place 6-inch square of foil on centre of rack; return roast to rack, making sure foil is under centre cavity of roast.
  • Fill centre of roast with stuffing; spoon remaining stuffing into casserole dish sprayed with cooking spray.
  • Bake roast and stuffing 30 min. or until internal temperature of roast reaches 150ºF.
  • Transfer roast to serving platter; cover loosely with foil.
  • Let stand 10 min. or until (160ºF) for medium doneness.
  • Meanwhile, pour drippings into measuring cup.
  • Skim off fat from surface.
  • Reserve 2 Tbsp. fat; return to roasting pan.
  • Discard remaining fat.
  • Set drippings aside for later use.
  • Whisk flour and mustard into reserved fat; cook on medium heat 1 min., whisking constantly.
  • Stir in drippings, remaining apple juice, salt and pepper; cook and stir 3 min. or until gravy comes to boil and is slightly thickened.
  • Stir in parsley.
  • Serve roast with stuffing and gravy.



A recipe from Kraft Canada

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