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Crown Roast Of Pork with Apple Pork Stuffing and Cider Gravy

Prep Time: 24 hours, roast has to sit refrigerated overnight.

Cook Time: 2 hours, 15 minutes


  • 1 8-pound crown roast of pork

  • 2 Tbsp. vegetable oil

  • 1 tsp. salt

  • 1 tsp. sugar

  • 1 tsp. dried thyme

  • 1/2 tsp. crumbled dried sage

  • 1/2 tsp. ground black pepper


  • 1 cup apple cider

  • 4 tsp. corn starch

  • 2 Tbsp. apple jack brandy

  • 1 ½ cup broth


  1. Place pork crown roast on large, rimmed baking sheet and brush with oil. Combine salt, sugar, thyme, sage, and pepper in a small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate over night.

  2. Position rack in the bottom third of the oven and preheat to 450 degrees. Fill pork cavity with enough stuffing to mound in center, cover tips of pork bones with foil. Roast pork for 20 minutes, then reduce the temperature to 325 degrees. Continue roasting until the temperature reaches 150 degrees, about 1 hour and 50 minutes. Remove foil from bones and continue roasting until the thermometer reaches 155 degrees, about 15 minutes longer.


  1. Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan.

  2. Add remaining ½ cup beef broth and apple cider. Bring it to boil. Dissolve cornstarch into applejack in a small bowl; whisk into broth mixture.

  3. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Carve roast between bones to separate chops. Serve with stuffing and gravy.



2 Tbsp. vegetable oil

1 ¼ cups chopped celery

1/3 cup chopped shallots

1 Tbsp. minced garlic

2 pounds ground pork

1 cup plain dry breadcrumbs

4 ounces dried apples, chopped

3 large eggs, beaten to blend

1/3 cup chopped fresh parsley

2 tsp. crumbled dried sage

2 tsp. salt

3/4 tsp. ground black pepper

1/4 tsp. ground all spice

1 cup canned beef broth

  1. Heat oil in skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to a large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.

  2. Preheat oven to 375 degrees. Set aside enough stuffing to fill crown roast of pork. Transfer remaining stuffing to a loaf pan. Cover with foil and bake alongside roast.

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