Delicious Pork Crown Roast


This pork crown roast recipe offers a filling with Italian apples and sausages for more decadence. Roast pork crown is the recipe you want to prepare for company or special occasions!

Crown roasts have always been pretty intimidating for me.

So, when my father decided that he wanted to make a pork wreath roast for the benefit of all our readers who might one day want to deal with it, I went there with joy.

Here is the market.

What Is A pork wreath roast?

A roast pork in the crown is nothing more than a pile of well-formed pork chops in a circle, tied by your butcher. The butcher does most of the work (that’s why this roast needs to be specially ordered.)

Yes, there is stuffing to be made, and your butcher should give you the little paper hats that go over the exposed rib bones for the final presentation.

You will need at least 13 ribs to tie, resulting in a fairly compacted roast. A better size is 18 to 20 ribs.

The general guideline for planning is 2 rib chops per person, although we, the proud meat eaters, can hardly ever finish one, so it depends on the size of the ribs.

Use a meat thermometer

Due to the variability of rib sizes and the general form of frying, the timing is somewhat difficult to judge. You need to use a meat thermometer.

We recommend a chef alarm or a similar alarm, in which the probe remains in the frying all the time during frying, and the reading unit is located outside the oven.

To stuff or not to stuff a wreath roast

We still have a debate about whether it is better to cook the roast with the filling or cook it separately. We think that most people want to cook it with at least part of the filling in the roast to absorb some of the meat juice while the roast is cooking. However, if you cook the filling separately, you can have a more even fried meat.

Several sources have been engaged in the planning of this roast, the Good Cook series about pork (now long sold out, but sometimes available on eBay), the Weber grill company and the gourmet magazine.

Tips for cutting a Boiled Pork roast

Cut a boiled pork roast in the crown for serving is not difficult. Place it on a large, sturdy cutting board. Using a meat fork to stabilize the roast and a sharp chef’s knife, cut between each rib and the ribs are easily separated.

For a roast like this, it is impressive to cut it in front of the guests at the table. However, if you are afraid to cut it in front of the guests, introduce the fully cooked crown roast to the guests to surprise them, and then take it back to the kitchen to cut it.

What to serve with roast pork at the crown

  • Apples In The Oven
  • German red cabbage Sweet and sour
  • Mashed potatoes for preparation
  • Charred frying pan broccoli
  • Rolls for cooking

You need to order the already prepared and attached roast specifically from your butcher.

Do not rely on the cooking time to know when the roast is ready. Cooking times depend on the size of the roast, the number of ribs and your particular oven. Invest in a meat thermometer before trying a roast like this.


  • 1 roast crown pork (8 to 9 pounds) (14 to 22 ribs, depending on the degree of
  • meat from the ribs), frayed and prepared by the butcher
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 2 Teaspoons kosher salt
  • 1/4 Teaspoon freshly ground black pepper
  • 1 cup of water


  • 2 Tablespoons of butter
  • 4 Cups of One-day Bread in Cubes (3/4-inch cubes)
  • 8 Ounces Italian Sausage Meat
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped Celery
  • 2 Cups Sour Granny Smith apples peeled, pitted and chopped
  • 1/4 cup fresh persil
  • 1 Teaspoon chopped fresh sage (or 1/2 teaspoon dry)
  • 1 Teaspoon chopped fresh thyme (or 1/2 teaspoon dry thyme)
  • Kosher salt and freshly ground black pepper


Season the roast pork and let it stand over heat:
Mix the roasted spices thyme, sage, salt and pepper. Rub over the roast pork. Let the roast stand at room temperature (wrapped) for an hour before frying.

Preheat the oven:

Preheat the oven to 350 °F.

Start the filling:

Heat a large frying pan over medium heat. Melt 2 tablespoons of butter in the pan, add the bread cubes and stir to coat the bread parts with the melted butter. Let the bread cubes roast; turn them over only when they are a little browned on one side.

Roast sausage:

Heat a large saucepan (4 to 6 liters) over medium heat. By breaking up inch-sized pieces, add the Italian sausage to the pan, being careful not to overload the bottom of the pan.

Do not stir, cook until lightly browned on one side, then turn the sausage over and brown it on the other side. When they are lightly browned, use a slotted spoon to remove, reserve.

Cooking onions and apples:

You should add at least a tablespoon of fat to the pan, if not, add butter. Heat the pan halfway up. Add the onions and celery and cook until the onions are translucent, 3 to 5 minutes.

Add the chopped apples and cook for a few more minutes

Mix the filling:

Add the golden sausage, butter, toast cubes, persil, thyme and sage. Mix gently. Add salt and pepper to taste. Remove from heat.

Preparing and frying rotisserie:

Place the crown roast in a shallow frying pan. Fill the middle of the crown with stuffing (do not pack in the stuffing).

Whatever extra filling you have, put it in a separate, buttery-proof pan.

Cover the ends of the ribs with foil to avoid burns to the bones.

Add a cup of water to the pan.

Roast pork:

Fry the pork at 350 ° F on the middle grate of the oven. After about 30 minutes, cover the filling with foil.

Cook until a meat thermometer is inserted deep into the center of the meat (do not touch the bones that are outside the frying) registers 145° F, about 2 to 2 1/2 hours in total.

Cook the extra stuffing:

Add 1/2 cup of water to the remaining filling and boil it (next to or under the frying, resting 30 minutes before frying or during frying), covered with foil for 30 minutes.

Let the pork rest:

Put the pork in a bowl and let it stand for 20 minutes.


To cut the pork, stabilize the roast with a fork, with a large sharp knife, cut each rib to loosen the pork chops.

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