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Pork Crown Roast With Sausage Stuffing
Prep Time:
15 minutes
Cook Time:
150 minutes
10 - 12 servings

5 pounds Pork Loin Crown Roast, bone in

1 1/2 teaspoons salt

1 teaspoon coarse ground black pepper

8 ounces (4 cups) Pepperidge Farm Herb Seasoned Stuffing

8 ounces H-E-B uncooked pork sausage

1/2 cup chopped dried apricots

1/2 cup dried cranberries

2 tablespoons butter

1/2 cup walnut pieces


Heat oven to 325 degrees.
Season all sides of roast with salt and pepper. Place roast, bone tips up, on a rack in a
shallow baking pan. Crumple foil in a ball large enough to fill center of roast to maintai
n round shape during cooking. Roast pork 2 to 2 1/2 hours, about 13 to 15 minutes per poun
Meanwhile, chop apricots to prepare stuffing. Place apricots, cranberries and butter in a
2-quart saucepan with 2 cups water; bring to a boil and set aside. Brown pork sausage in a
large skillet over Medium heat; break sausage into small pieces with edge of cooking spoo
n during cooking. Stir stuffing and walnuts into pork in skillet; pour fruit with water ov
er stuffing mixture. Toss to coat and moisten stuffing.
Remove roast from oven after 1 hour of cooking. Remove foil from center and fill crown roa
st with just enough stuffing to fill center; place remainder of stuffing in a separate bak
ing pan and set aside. Return roast to oven; continue cooking another 1 to 1 1/2 hours If
necessary, cover bone tips and stuffing with foil to prevent dark browning.
Place pan with stuffing in oven with roast during last 45 minutes or bake in a separate ov
Roast is done when internal temperature of roast reaches 150 degrees in thickest part, but
not touching bone. Let stand 20 minutes; carve roast between ribs and serve with stuffing

Nutritional Information

No Nutritional Information Available


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