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Nutrition Facts
Serving Size 197 g
(Approx. 10 Servings)
Amount Per Serving
Calories 730 Calories From Fat 470
% Daily Value*
Total Fat 52 g 80%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 380 mg 16%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 34 g
Vitamin A 10% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Crown Roast With Sausage Stuffing
Prep Time
15 minutes
Cook Time
2 h 30 m
Total Time
2 h 45 m
10  People


Recipe makes 10 Servings

5 Lb bone-in pork crown roast
1 1/2 Tsp kosher salt
1 Tsp coarse ground black pepper
1/2 cup(s) dried apricots, chopped
1/2 cup(s) dried cranberries
2 Tbsp unsalted butter
8 Oz smoked sausage
8 Oz herb seasoned stuffing
1/2 cup(s) walnut pieces
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Heat oven to 325°F.
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.
Place apricots, cranberries and butter in a 2-quart saucepan with 2 cups water; bring to a boil and set aside.
Brown and crumble pork sausage in a large skillet over medium heat.
Stir stuffing and walnuts with pork in skillet then pour fruit with water over stuffing mixture. Toss to coat and moisten stuffing.
Remove roast from oven after 45 to 60 minutes 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 45 to 60 minutes. 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.
Roast is done when internal temperature of roast reaches 150° in thickest part, but not touching bone.
Let stand 20 minutes then carve roast between ribs and serve with stuffing.



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