Crown Roast of Pork with Apple-Sausage Stuffing and Cider Jus

Few centerpieces command a table like a glistening crown roast of pork. Imagine tender, rosy chops encircling a savory apple-sausage stuffing, all finished with a cider jus that shines like satin. It’s luxurious yet comforting, the kind of showpiece that makes guests feel celebrated and you feel triumphant. If you’ve ever wanted a signature holiday dish, this is the one to bring to the table.

Key Takeaways

• Dry brine the crown roast and cook to 135 to 140 F for juicy chops with beautifully crisp browning.
• Bake the apple sausage stuffing separately for a plush interior, then mound it in the crown for presentation.
• Reduce cider with pan drippings and finish with cold butter and a splash of vinegar for a glossy, balanced jus.

Why This Recipe Works

This recipe balances the richness of pork with the lift of apples and cider, so every bite tastes bright and satisfying. Savory sausage, onion, celery, and fennel create depth, while sage, thyme, and parsley bring a clean finish. The result is aromatic and layered rather than heavy.

Thoughtful technique delivers texture that feels luxurious. The exterior takes on deep color with gentle crackle, and the chops stay juicy from bone to edge. The stuffing remains plush because sturdy bread absorbs flavor without turning dense, and the apples keep a tender bite. A concentrated cider jus gathers the caramelized bits from the pan into a glossy finish that cuts richness and ties the plate together. The crown shape brings drama to the table and makes carving neat and calm, so the experience feels as polished as it looks.

Crown Roast of Pork Recipe

Make your table unforgettable with a crown roast of pork that roasts to juicy perfection. Aromatic herbs and crisp crackling create a festive centerpiece guests will remember long after dessert. If you are missing an ingredient, visit Amazon Grocery for your food pantry run.

Ingredients

• Crown roast of pork 12 to 16 ribs 7 to 9 lb 3.2 to 4.1 kg
• Kosher salt 2 tablespoons for an 8 pound roast adjust by 3/4 to 1 teaspoon per pound
• Freshly ground black pepper 2 teaspoons
• Neutral oil or olive oil 2 tablespoons
• Fresh herbs minced 2 tablespoons total sage thyme rosemary optional
• Garlic 4 cloves minced optional
• Dijon mustard 1 tablespoon optional as a binder

Kitchenware

• Large roasting pan with rack
• Instant read thermometer or probe thermometer
• Butcher’s twine
• Aluminum foil for bone tips and a foil ball
• Paper towels
• Small bowl and pastry brush or spoon
• Tongs
• Chef’s knife and carving knife
• Cutting board with groove if possible
• Kitchen shears or a paring knife for light scoring optional

Steps for the Crown Roast of Pork

1. Dry brine the roast. Pat the pork dry. Season all over with kosher salt at 3/4 to 1 teaspoon per pound. Set on a rack uncovered in the refrigerator for 12 to 24 hours.
2. Bring to room temperature. Remove the roast from the refrigerator 45 to 60 minutes before cooking. Preheat the oven to 475 F 245 C.
3. Prepare and protect. If your butcher has not already tied the crown, secure the roast with butcher’s twine so it holds a neat circle. Wrap small caps of foil over the rib tips. Place a loose ball of foil in the center to help the crown keep its shape. Do not add any stuffing.
4. Season. In a small bowl mix oil with black pepper. Add minced herbs and garlic if using. Brush or rub the mixture all over the meat and fat. Use a thin layer of Dijon as a binder if you like.
5. Optional scoring. If there is a thick fat cap, score the surface with shallow crosshatch cuts. Take care not to cut into the meat.
6. Set up the pan. Place the roast on a rack in a large roasting pan. Add a half cup of water to the pan to limit smoking.
7. Brown at high heat. Roast at 475 F for 20 minutes until the exterior takes on color.
8. Roast gently to finish. Reduce the oven to 325 F 165 C. Continue roasting until the center of a chop reads 135 to 140 F 57 to 60 C. Plan on 12 to 14 minutes per pound at this stage. Rotate the pan halfway through for even cooking.
9. Rest. Transfer the roast to a cutting board. Tent loosely with foil and rest for 20 to 30 minutes. Carryover heat will bring the center to about 145 F 63 C.
10. Present and carve. Remove the foil caps and twine. Move the crown to a platter for the table. Carve by slicing between the ribs to separate individual chops.

Apple-Sausage Stuffing Recipe

Plush apple-sausage stuffing brings savory depth and gentle sweetness to your crown roast. Golden edges, tender centers, and garden herbs make every slice feel festive, and cozy for holiday tables.

Ingredients

• Day-old country bread or sourdough 1 pound cut into 1 inch cubes about 10 cups dried
• Unsalted butter 4 tablespoons divided
• Olive oil 1 tablespoon
• Pork sausage 1 pound casings removed mild or sweet
• Yellow onion 2 medium diced about 2 cups
• Celery 3 ribs diced about 1 cup
• Fennel bulb 1 small diced optional about 1.5 cups
• Apples 2 tart peeled and diced about 2 cups
• Garlic 2 cloves minced
• Fresh sage 2 tablespoons chopped
• Fresh thyme 1 tablespoon leaves
• Fresh parsley 2 tablespoons chopped
• Low sodium chicken stock 2 to 2.5 cups warmed
• Apple cider 1/2 cup optional for deglazing
• Eggs 2 large beaten
• Kosher salt 1.5 to 2 teaspoons plus more to taste
• Black pepper 1 teaspoon
• Cider vinegar 1 tablespoon optional
• Optional add ins 1 cup toasted pecans or walnuts and 1/2 cup dried cranberries

Kitchenware

• Large skillet or Dutch oven
• Rimmed baking sheet
• Parchment paper optional
• Large mixing bowl
• 9 by 13 inch baking dish
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk
• Foil
• Knife and cutting board

Steps for Apple-Sausage Stuffing

1. Dry the bread. Heat the oven to 300 F 150 C. Spread bread cubes on a baking sheet and bake 15 to 20 minutes until dry at the edges but not deeply browned. Cool.
2. Brown the sausage. Heat the oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, about 6 to 8 minutes. Transfer to a bowl and leave any drippings in the pan.
3. Sauté aromatics. Add 2 tablespoonsof  butter to the pan. Stir in onion and celery and fennel if using with a pinch of salt. Cook until tender and translucent about 8 to 10 minutes.
4. Add apples and garlic. Cook 3 to 4 minutes until the apples soften slightly while holding shape.
5. Add herbs. Stir in sage thyme and parsley and cook 1 minute until fragrant.
6. Deglaze. Pour in the cider if using. Simmer until mostly evaporated and glossy.
7. Combine. In a large bowl toss bread with the browned sausage. Scrape the hot vegetable and apple mixture over the top and toss to combine.
8. Moisten and season. Drizzle in warm stock while tossing until the bread is evenly moistened yet still springy. Add vinegar if using. Taste and season with salt and pepper.
9. Bind. Let the mixture cool for 5 minutes so it is warm not hot. Fold in the beaten eggs until evenly coated.
10. Bake separately. Transfer to a buttered 9 by 13 inch dish. Dot the top with the remaining 2 tablespoons butter. Cover with foil and bake at 350 F 175 C for 25 minutes. Uncover and bake 15 to 20 minutes more until the top is browned and the center reaches 165 F 74 C.
11. Serve with the roast. Rest 10 minutes then fluff with a spoon. Mound the stuffing in the center of the rested crown roast just before presenting.

Cider Jus with Pan Drippings

Bright cider jus ties the roast and stuffing together with a glossy finish. It captures drippings, adds apple sparkle, and brings balanced acidity that keeps each bite rich yet lively.

Ingredients

• Pan drippings from the roast about 2 tablespoons fond and juices
• Apple cider 2 cups not vinegar
• Low sodium chicken or pork stock 1 cup
• Shallot 1 small minced or 1/4 cup minced onion
• Fresh thyme 2 sprigs
• Bay leaf 1 small
• Dijon mustard 1 teaspoon optional
• Unsalted butter 2 tablespoons cold cut into cubes
• Apple cider vinegar 1 to 2 teaspoons to taste
• Kosher salt and black pepper to taste
• Cornstarch 1 teaspoon mixed with 1 tablespoon cold water optional

Kitchenware

• Roasting pan with drippings or a wide skillet
• Medium saucepan
• Wooden spoon or silicone spatula
• Fine mesh strainer
• Heatproof measuring cup or fat separator
• Whisk
• Small bowl for slurry optional
• Ladle or small pitcher

Steps for Cider Jus

1. Degrease the pan. Set the roasting pan over medium heat. Spoon off excess fat until about 2 tablespoons remain. If the pan is dry, add a splash of stock.
2. Sweat the shallot. Add the minced shallot and cook until translucent and lightly golden 2 to 3 minutes.
3. Deglaze with cider. Pour in the apple cider and scrape up the browned bits. Simmer briskly until reduced by about half 6 to 8 minutes.
4. Add stock and herbs. Stir in the stock, thyme, and bay leaf. Simmer until the liquid reduces to about 1 and 1/2 cups 10 to 15 minutes.
5. Strain and finish. Remove the thyme and bay. Strain into a saucepan. Off the heat, whisk in the cold butter until glossy. Whisk in Dijon if using.
6. Balance the flavor. Taste and season with salt and pepper. Add cider vinegar in small splashes until the jus tastes bright yet rounded.
7. Optional light body. For a slightly thicker texture, bring to a low simmer and whisk in the cornstarch slurry. Cook 30 to 60 seconds until lightly silky.
8. Serve. Transfer to a warm pitcher or gravy boat and serve alongside the crown roast and stuffing.

Chef’s Tips for Success

Use these tips to achieve juicy pork, plush stuffing, and glossy jus with calm timing. Cook confidently and present a centerpiece that tastes remarkable and looks unforgettable for special gatherings.

Seasoning and Dry Brine

Season generously so flavor reaches the center. Use three quarters to one teaspoon of kosher salt per pound and rub it over every surface. Refrigerate uncovered for twelve to twenty four hours to dry brine. The surface dries and browns faster, and the meat holds more juice. Add pepper and chopped herbs just before roasting to avoid bitterness during the chill.

Manage Heat for Color and Juiciness

Begin at high heat to set color, then lower the oven to finish gently. A short blast creates a flavorful crust without overcooking the interior. Add a small splash of water to the pan to limit smoking and protect drippings. Rotate the pan halfway through for even browning. If the tips darken too fast, cover the bones with small caps of foil.

Nail the Target Temperatures

Use an instant read thermometer for accuracy. Insert the probe into the center of a chop without touching bone. Pull the roast at 135 to 140 degrees Fahrenheit. Carryover heat will raise the temperature to about 145 during the rest. For stuffing baked separately, check the center for 165. If you plan to load the crown, bake stuffing first and warm it as the meat rests.

Resting Protects Juiciness

Give the roast a generous rest so juices redistribute. Twenty to thirty minutes is ideal for a large crown. Transfer to a board and tent loosely with foil to keep surface heat without trapping steam. Do not carve early or the juices will run. Use the rest window to finish the stuffing and reduce the cider, then present everything hot together.

Build Flavor in the Pan

Watch the fond on the pan and protect it from burning. Spoon off excess fat so the drippings taste clean. Sweat shallot until sweet, then deglaze with cider and scrape every browned bit. Reduce until syrupy before adding stock for body and shine. Finish with cold butter and a small splash of vinegar for balance that brightens without turning sharp.

Keep Stuffing Plush, Not Soggy

Start with dried bread so it absorbs flavor without collapsing. Toss with hot aromatics and sausage, then add warm stock gradually until the cubes feel evenly moistened yet still springy. Let the mixture cool briefly before adding eggs so they set in the oven, not in the bowl. Bake covered to steam the center, then uncover for a deep golden top.

Order of Operations and Timing

Plan backward from the moment you want to serve. Season the day before, dry the bread early, and pre chop aromatics. Roast the crown, bake the stuffing during the lower heat phase, then make the jus while the meat rests. Avoid overcrowding the oven so air can circulate. Keep platters warm and have a sharp carving knife ready at the table.

Presentation That Wows and Serves Easily

Before presenting, remove twine and foil caps and wipe the bones for a clean look. Mound stuffing in the center and garnish with herb sprigs, roasted apple wedges, and bright pomegranate arils. Bring the crown to the table whole, then carve between the ribs for neat chops. Spoon a little jus over each slice and pass the rest.

Smart Adjustments for Different Sizes

Crowns vary in size and height, so use temperature as your true guide. Larger roasts take longer after the initial color step, while smaller roasts reach target temperature sooner. If the crown leans, cinch the twine tighter and brace the center with a loose foil ball. Use a roomy pan and give the bones space so hot air can circulate.

Conclusion

From the golden crown of chops to the plush apple sausage center and bright cider jus, this feast delivers celebration in every slice. The techniques keep the meat juicy and the exterior beautifully browned. Present the crown whole for a memorable moment, then carve clean chops for effortless serving. Check out our Christmas dinner ideas for your next holiday menu.

FAQs Crown Roast of Pork with Apple-Sausage Stuffing

• How far in advance should I order a crown roast and what should I ask the butcher?
• Order 5 to 7 days ahead during busy seasons. Ask for 12 to 16 ribs based on guest count and request frenched bones with the chine bone removed so carving is easy. Have them tie it into a crown and leave a thin fat cap for browning. Confirm the final weight so you can plan timing.
• Can I use a convection oven for the crown roast?
• Yes. Reduce the set temperature by about 25 F compared with a regular oven. Use 450 F for the color step and 300 F to finish. Start checking the internal temperature 15 to 20 minutes earlier than the estimate. Shield rib tips with foil once they brown and keep the pan on a lower rack.
• What if I do not have a roasting rack?
• Build a vegetable rack to lift the roast. Lay thick onion slices with halved carrots and celery in the pan and set the crown on top. Or coil a long rope of foil into a ring to support the center. Both methods promote airflow and prevent steaming. Add a half cup of water to the pan to limit smoke.
• How should I store and reheat leftovers?
• Refrigerate carved chops and stuffing within two hours. Store up to four days or freeze for two months. Reheat chops in a 300 F oven in a covered dish with a splash of stock until warm, then crisp briefly in a hot skillet if you like. Reheat stuffing covered at 350 F until hot in the center.