Crown Roast of Pork with Apple Herb Stuffing and Rich Gravy

Ingredients

• 11 lb Crown Roast of Pork (frenched) (tied into a circle, bones trimmed and exposed)
• 2 Tbsp Kosher Salt (for herb paste)
• 1 Tbsp Freshly Ground Black Pepper (for herb paste)
• 6 Garlic Cloves (minced)
• 3 Tbsp Olive Oil (extra‑virgin, for paste)
• 2 Tbsp Fresh Sage Leaves (chopped)
• 2 Tbsp Fresh Thyme Leaves (chopped)
• 1 Tbsp Fresh Rosemary (chopped)
• 1 large Yellow Onion (chopped)
• 3 Celery Stalks with Leaves (chopped)
• 2 medium Granny Smith Apples (peeled if desired, diced)
• 2 Tbsp Flat‑Leaf Parsley (finely chopped)
• ½ cup Dried Cranberries (can substitute figs, cherries, or raisins)
• ¼ tsp Ground Nutmeg
• ¼ tsp Ground Cinnamon
• 8 slices White Bread (day‑old, cut into ½‑inch cubes)
• 3 Tbsp Unsalted Butter (divided: 2 Tbsp for sauté, 1 Tbsp for buttering casserole dish)
• 4 cup Chicken Stock (2 cups for stuffing, 2 cups for gravy; homemade or store‑bought)
• 2 Tbsp Cornstarch (mixed with equal water to form slurry)
• 1 tsp Apple Cider Vinegar
• ½ tsp Sugar (optional, adds subtle sweetness to stuffing)

Instructions

1. Make the herb paste

   Combine salt, pepper, minced garlic, chopped sage, thyme, rosemary, and olive oil in a food processor. Pulse a few times until a coarse paste forms.

   Time: PT10M

2. Rub the paste on the roast

   Place the crown roast on a clean surface. Using your hands, spread the herb paste all over the meat, working it into the crevices between the ribs and under the bone circle.

   Time: PT5M

3. Marinate in the refrigerator

   Transfer the seasoned roast to a shallow roasting pan, cover loosely with foil, and refrigerate for at least 3 hours or overnight to let the flavors penetrate.

   Time: PT3H

4. Preheat the oven

   Set the oven to 350°F (180°C) and let it fully preheat before placing the roast inside.

   Time: PT10M

   Temperature: 350°F

5. Roast – first stage

   Place the rack inside the roasting pan, set the roast on the rack, and roast for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 350°F

6. Roast – second stage

   Turn the roasting pan around for even cooking and continue roasting for an additional 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part, avoiding the bone.

   Time: PT1H15M

   Temperature: 350°F

7. Rest the roast

   Remove the roast from the oven, cover loosely with foil, and let it rest for 30 minutes. The temperature will rise a few degrees while resting.

   Time: PT30M

8. Dry the bread cubes

   While the roast is cooking, spread the bread cubes on a sheet tray and bake at 350°F (180°C) for 15 minutes until dry and slightly golden.

   Time: PT15M

   Temperature: 350°F

9. Sauté aromatics

   In a wide pan, melt 2 Tbsp butter over medium heat. Add the chopped onion and celery leaves; sauté until softened, about 10 minutes.

   Time: PT10M

10. Cook apples with herbs

    Add the diced apples, a pinch of salt, pepper, thyme, sage, nutmeg, and cinnamon to the pan. Cook, stirring occasionally, for 10 minutes until the apples are tender.

    Time: PT10M

11. Combine fruit and herbs

    Stir in the dried cranberries and chopped parsley. Mix well and remove from heat.

    Time: PT5M

12. Moisten bread cubes

    Transfer the dried bread cubes to the pan, pour in 1–1½ cups chicken stock, and stir until the cubes are evenly moistened. Add the optional ½ tsp sugar and adjust seasoning with salt and pepper.

    Time: PT10M

13. Prepare the stuffing dish

    Spread a thin layer of butter on the bottom and sides of a 9‑inch casserole dish, then transfer the stuffing mixture into it. Smooth the top and cover tightly with foil.

    Time: PT5M

14. Bake the stuffing

    Place the casserole in the oven. Bake at 350°F (180°C) for 30 minutes, then remove the foil, raise the oven temperature to 375°F (190°C) and bake an additional 10 minutes until the top is golden brown.

    Time: PT40M

    Temperature: 350°F then 375°F

15. Collect drippings for gravy

    While the roast rests, carefully transfer the hot roasting pan to a second tray. Using a spoon, skim off excess fat from the pan juices, then pour the remaining drippings into a saucepan.

    Time: PT5M

16. Make the gravy base

    Add 2 cups chicken stock to the saucepan with the drippings. Bring to a boil over medium‑high heat, whisking occasionally to dissolve any browned bits.

    Time: PT5M

17. Thicken the gravy

    Create a slurry by mixing 2 Tbsp cornstarch with 2 Tbsp cold water. Slowly whisk the slurry into the boiling gravy, continue to whisk for 1 minute until thickened. Adjust consistency with additional stock or slurry as needed.

    Time: PT2M

18. Finish the gravy

    Stir in 1 tsp apple cider vinegar, taste, and season with salt and pepper. Strain through a fine‑mesh sieve into a serving pitcher.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

4g