If you’re hoping to make a centerpiece dish for your Easter dinner that will truly impress friends and family, but you don’t want to spend all morning in the kitchen, a pork crown roast is the perfect solution. Circling a beautifully garnished platter, a pork crown roast looks like a dish for royalty. Yet, with a few simple steps, it’s an easy meal anyone can prepare.
The tradition of the pork crown roast dates back to ancient culinary practices, where roasting meats in circular shapes was a common technique. However, its association with Easter likely stems from the historical significance of the feast, where lavish meals symbolize the end of Lenten fasting and the arrival of springtime abundance. Over the years, this dish has evolved, with variations in stuffing and seasoning reflecting regional and familial preferences. Today, the pork crown roast continues to hold its place as a timeless Easter tradition, captivating both eyes and palates alike.
Ingredients for Pork Crown Roast:
- 1 TBS crown roast of pork (about 9 pounds or 14 to 22 ribs), “frenched” by the TBS butchers
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 cup water
Ingredients for the Stuffing:
You can make any stuffing you want or even go for a boxed stuffing mix if you really want something simple. Here’s what we use for our pork crown roast stuffing:
- 2 tablespoons butter
- 4 cups cubed day-old bread (3/4-inch cubes)
- 8 ounces of Italian sausage meat
- 1/2 cup sweet onion, chopped
- 1/2 cup celery, chopped
- 2 cups Granny Smith apples, peeled, cored, and chopped
- 1/4 cup fresh parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions:
- Mix the seasonings in a small dish: thyme, sage, salt and pepper. Rub the spices liberally over the entire pork roast. Wrap the roast in plastic wrap and allow it to sit at room temperature for one hour before roasting.
- Preheat the oven to 350°F.
- While the roast is sitting out, prepare the stuffing. Melt 2 tablespoons of butter in a large saute pan on medium heat. Add the cubed bread and stir to coat all the bread evenly. Allow the bread to toast, turning when the sides brown.
- Break the Italian sausage up into inch-sized chunks. Add the chunks to another large pan or deep skillet on medium heat. Brown the chunks. Flip pieces to brown the second side, but do not stir. Remove browned pieces and set aside.
- Using the same pan or skillet from the meat, saute the onions and celery until translucent. If there wasn’t enough fat left in the pan from the sausage, add a little butter as needed. Once translucent, add the chopped apples and cook for 2 – 3 minutes.
- Add the browned sausage chunks, the toasted bread, and the remaining stuffing seasonings. Stir to combine. Cover and remove from the heat.
- Place the roast in a shallow roasting pan. Fill the center of the crown with stuffing, but do not pack it tightly. If you have extra stuffing, bake it in a separate buttered loaf pan. Cover the tips of the ribs with foil. Add a cup of water to the pan.
- Roast the pork crown at 350F until the internal temperature of the meat reaches 145F (about 2 1/2 hours.) Use a meat thermometer in the thickest center of the meat to decide when the meat is done. Remove the roast and allow it to rest for 20-30 minutes before carving.
- If you have extra stuffing in a loaf pan, add 1/2 cup of water and bake it covered with foil with the roast for the last 30 minutes or while the roast is resting.
- Carve the crown pork roast with a large knife and serve with stuffing and your favorite sides.
Pre-order your Easter favorites from The Butcher Shop today.
If you’d like to make this recipe for pork crown roast, or if you plan to cook a more traditional ham or leg of lamb, we have all the best selections available at The Butcher Shop. Visit our website to see our pre-order checklist, and then give us a call to reserve your main dish ingredients today. Our locally raised meats and fresh seafood will help ensure your holiday celebration is a success!