Pork and Apple Stuffed Crown Roast

    3 hours 30 minutes

    Stuffed with a mixture of pork mince, pork sausage, breadcrumbs and diced granny smith apples, this pork crown roast makes an elegant and delicious centrepiece.

    34 people made this

    Serves: 10 

    • 60g butter
    • 1 small onion, diced
    • 1 stalk celery, diced
    • 1 Granny Smith apple, peeled, cored and diced
    • 1 cup (60g) fresh breadcrumbs
    • 500g minced pork
    • 250g pork sausage, casings removed and minced
    • handful chopped fresh parsley
    • 1/2 teaspoon dried sage
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 (4kg) pork crown roast, about 4kg

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Preheat oven to 180 degrees C.
    2. To make stuffing: Melt butter in a large frying pan over medium heat. When foam subsides, add onion and fry, stirring frequently, for about 5 minutes.
    3. Stir in celery and apples; cook (without browning) about 5 minutes longer. Scrape frying pan contents into a large mixing bowl. Add breadcrumbs, minced pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly.
    4. Fill the centre of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminium foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
    5. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the centre of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 80 degrees C. (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
    6. Carefully transfer the crown to a large, heated circular platter. Let the crown rest for about 10 minutes, remove all foil then carve.

    To carve a crown roast:

    Insert a large fork in the side of the crown to steady it and with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

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    Reviews in English (34)


    This was the easiest holiday menu ever. Roast practically prepared itself. First time sausage/pork stuffing got rave reviews! More meat than I expected (got nervous and cooked a turkey breast too, just in case!)Meat was deceiving - only 10 bones, but more than enough meat for 14 people. Butcher should have explained how much add'l meat was there in addition to the chops. All my recipes came from Allrecipes and were wonderful! Root vegetable mix, holiday baked mashed potatoes, special cranberry relish ....just wonderful. Yes, I took a chance trying new recipes on a holiday for 15 people, but I'd read each one thoroughly including reviews & comments and picked out really good recipes. It had been over 25 years since I'd attempted a crown roast...sorry I waited so long!!! Thank you everyone for making my holiday cooking so easy, interesting and successful.  -  08 Oct 2008


    This was a great hit this Easter and made a wonderful impression on my husband and children. It was much easier to make than I had originally feared. I had always stayed away from this particular cut because it seemed so daunting. I happened upon one in the butcher shop, however, and my husband said 'go for it'. Pork is my favourite roast and I usually order a pork loin whenever I do a pork roast, but never done up so nicely. I followed the recipe to a 't' and it was wonderful -very, very easy and as I said earlier, made a huge impression. The ONLY problem was that we couldn't figure out to cook the inside of the roast without overcooking the outsides. We ended up just leaving the inside abit raw and then cut around it, and then recooked the pinker parts. The inside was almost raw after over 3.5 hours of cooking.  -  08 Oct 2008


    A beautiful main course! Quite an impressive presentation. The taste was excellent - very juicy. the stuffing added lots of flavour. A treat for the eyes and the mouth!  -  08 Oct 2008