Crown Roast with Plum-Apple Stuffing is a show-stopping centerpiece for festive occasions, offering a combination of succulent meat, aromatic stuffing, and a visually impressive presentation. This regal dish features a crown-shaped arrangement of perfectly roasted pork chops, filled with a delightful stuffing made with plums and apples. The flavors and textures harmonize beautifully, creating a memorable and delicious feast for all to enjoy. Join us as we explore the history and details of this majestic recipe, fit for grand celebrations and special gatherings.

The concept of crown roast dates back centuries and has been associated with special occasions and formal banquets. This magnificent presentation involves arranging two racks of meat, typically pork or lamb, in a circle with the rib bones interlocked, resembling a crown. The cavity formed by the arrangement is then filled with a delectable stuffing, enhancing the flavors and creating a stunning visual appeal.

The history of crown roast can be traced back to European culinary traditions. Crown roasts were often served as a centerpiece for feasts and celebrations, symbolizing abundance and culinary mastery. Over time, variations of the dish have emerged, incorporating different meats, stuffings, and seasonings based on regional preferences.

The choice of meat for crown roast can vary, but pork is a popular option due to its tender texture and ability to hold its shape during cooking. The bone-in pork rib chops are carefully prepared and formed into the distinctive crown shape, creating an elegant and impressive presentation.

The stuffing for Crown Roast with Plum-Apple Stuffing adds a layer of complexity and sweetness to the dish. The combination of plums, apples, and aromatic herbs creates a flavorful and balanced filling that complements the succulent pork. The sweetness of the fruit pairs beautifully with the savory notes of the meat, resulting in a harmonious blend of tastes.

PREP: 30 MIN.

BAKE: 3 HOURS + STANDING

MAKES: 14 SERVINGS

INGREDIENTS

FOR THE CROWN ROAST:

• 1 crown roast of pork (about 10-12 ribs)
• Salt and black pepper, to taste
• 2 tablespoons olive oil

FOR THE PLUM-APPLE STUFFING:

• 2 tablespoons unsalted butter
• 1 cup diced onions
• 2 plums, pitted and diced
• 2 apples, peeled, cored, and diced
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 cups breadcrumbs or crumbled cornbread
• Salt and black pepper, to taste

INSTRUCTIONS 

FOR THE PLUM-APPLE STUFFING:

1. In a large skillet, melt the butter over medium heat.
2. Add the diced onions and sauté until they become translucent and slightly caramelized.
3. Add the diced plums and apples to the skillet, cooking until they soften and release their juices.
4. Stir in the chopped fresh parsley, dried thyme, and dried sage. Cook for an additional minute to allow the flavors to meld.
5. Remove the skillet from the heat and stir in the breadcrumbs or crumbled cornbread until the mixture is well combined.
6. Season the stuffing with salt and black pepper to taste. Set the stuffing aside to cool.

FOR THE CROWN ROAST:

1. Preheat your oven to 350°F (175°C).
2. Place the crown roast on a cutting board, bone ends up. Using a sharp knife, make small cuts between each rib, separating them slightly.
3. Season the crown roast generously with salt and black pepper, ensuring all sides are coated.
4. In a large skillet, heat the olive oil over medium-high heat. Sear the crown roast on all sides until browned, including the ribs.
5. Transfer the crown roast to a roasting pan, bone ends up. Fill the center cavity of the crown roast with the prepared Plum-Apple Stuffing, pressing it firmly to ensure it holds its shape during roasting.
6. Cover the exposed rib bones with foil to prevent them from burning during cooking.
7. Place the roasting pan with the crown roast in the preheated oven. Roast for approximately 20 minutes per pound, or until the internal temperature reaches 145°F (63°C).
8. Baste the crown roast with its own juices or a flavorful liquid, such as apple cider or chicken broth, every 30 minutes during roasting.
9. Once the crown roast reaches the desired temperature, remove it from the oven and tent it with foil. Allow the roast to rest for about 15-20 minutes before carving.
10. Carefully remove the foil from the rib bones, revealing the stunning crown presentation.
11. Carve the Crown Roast with Plum-Apple Stuffing, serving the tender and flavorful pork alongside the delicious stuffing.

NOTES:

• Indulge in the grandeur and flavors of your homemade Crown Roast with Plum-Apple Stuffing, relishing the succulent pork and the delightful combination of sweet and savory flavors. This majestic dish brings elegance and taste to any celebratory table, creating a memorable feast for all to enjoy. Embrace the tradition and culinary mastery of Crown Roast with Plum-Apple Stuffing, crafting a regal meal that will be cherished for years to come.