• All
  • Products Only
  • Recipes Only

Pork Crown Roast With Sausage Stuffing

H-E-B Cooking Connections


Quick and easy

Quick and easy


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 maintain round shape during cooking. Roast pork 2 to 2 1/2 hours, about 13 to 15 minutes per pound.

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 spoon during cooking. Stir stuffing and walnuts into pork in skillet; pour fruit with water over stuffing mixture. Toss to coat and moisten stuffing.

Remove roast from oven after 1 hour of cooking. Remove foil from center and fill crown roast with just enough stuffing to fill center; place remainder of stuffing in a separate baking 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 oven.

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
H-E-B Cooking Connections

Created 07/31/2009
Overall Rating