Recipe

Crown Roast of Pork with Apple-Herb Stuffing

A juicy, crispy-edged crown roast with an apple-sage stuffing that tastes like the holidays showed up early.

By Matt Campbell

•

4.8

A golden-brown crown roast of pork on a white platter with crisp rib bones, the center filled with apple and sage stuffing, surrounded by roasted apples and herbs, warm kitchen lighting

Crown roast of pork is one of those dishes that looks like you hired help, even if you made it in sneakers while side-eyeing the smoke alarm. It is basically a pork rib roast shaped into a circle, tied like a little edible wreath, and roasted until the outside is bronzed and the inside is juicy.

In this version, we go classic-cozy with an apple and herb stuffing that hits that sweet-savory balance: tender apples, buttery bread, sage, and a little bite from onion. I will show you how to tie the crown, how to roast it to safe doneness without drying it out, how to fill the center in a way that stays crisp and not soggy, and how to carve it so your guests think you do this every weekend.

A raw pork crown roast on a cutting board being tied with butcher's twine into a circle shape, rib bones pointing upward, close-up kitchen photo

Why It Works

Big centerpiece energy, low drama execution: tying and shaping are straightforward with a few smart knots and foil on the bones.
Juicy pork with crisp edges: a quick high-heat start, then a gentler roast gets you great browning without dryness.
Stuffing that tastes like fall: apples, sage, thyme, and buttery bread soak up flavor without turning to mush.
Built-in gravy: pan drippings plus a simple roux make a glossy, savory gravy that tastes like you planned ahead.

Pairs Well With

Storage Tips

Storage Tips for Crown Roast Leftovers

Refrigerate: Cool leftovers within 2 hours. Store sliced pork and stuffing in separate airtight containers for best texture. They keep for 3 to 4 days.
Freeze: Freeze sliced pork (with a spoonful of gravy if you have it) for up to 2 months. Stuffing can be frozen too, but it softens a bit when reheated.
Reheat pork without drying it out: Place slices in a baking dish with a splash of broth or gravy, cover tightly with foil, and warm at 300°F until hot, about 15 to 25 minutes.
Reheat stuffing: Spread in a small baking dish, dot with a little butter, cover with foil, and warm at 325°F until hot. Uncover for the last 5 minutes to re-crisp the top.

Common Questions

Do I need to order a crown roast ahead of time?

Usually, yes. Many grocery stores and butchers can prep it for you, but crown roasts are not always sitting in the case. Call 3 to 7 days ahead around holidays. Ask for a pork rib roast formed into a crown with the ribs frenched (clean bones) and tied.

What internal temperature should crown roast of pork be?

For food safety and juiciness, pull the roast when the thickest part hits 145°F, then rest 20 to 30 minutes (or up to 40 minutes if you are finishing the stuffing). The temperature will rise a few degrees as it rests.

Where do I put the thermometer?

Probe the deepest part of the meat between the ribs, avoiding the bone and any thick pockets of exterior fat. Bone throws off the reading, and fat heats differently than meat.

Can I cook the stuffing inside the crown roast?

You can, but it is tricky to keep the pork and stuffing both perfect at the same time. My favorite method is to bake the stuffing separately, then mound it in the center for serving. You get crisp edges and zero stress about stuffing temperature.

How do I keep the rib bones from burning?

Wrap the bones with small strips of foil for most of the roast time, then remove the foil for the last 15 minutes if you want extra color.

What if I do not have butcher's twine?

Ask the butcher to tie it for you. At home, twine is best. If you are in a pinch, long wooden skewers can help hold the circle, but twine is what keeps everything stable.

How many people does a crown roast serve?

Plan on 1 rib per person for a dinner with sides, or 2 ribs per person if you have big eaters and fewer sides. If you want a more accurate rule, plan about 3/4 to 1 pound raw per person (bone-in weight). A 10 to 12 rib crown is great for a crowd.

Why did my roast take longer than the recipe?

Fridge-cold pork, thicker chops, and oven quirks all add time. If your roast goes in very cold, it can easily need an extra 20 to 40 minutes. Trust the thermometer, not the clock.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan with rack (or a sturdy sheet pan plus a wire rack)
Instant-read thermometer (non-negotiable for juicy pork)
Butcher's twine
Large skillet for stuffing
Saucepan and whisk for gravy
Sharp carving knife and cutting board

The first time I made a crown roast, I was convinced it was going to be one of those “looks amazing, tastes fine” situations. Then I pulled it out, the ribs standing tall like a little pork stadium, and I realized the secret: it is just a rib roast that decided to dress up. Once you trust the thermometer and stop trying to do ten fancy things at once, it becomes the kind of holiday main that lets you actually hang out with your people instead of babysitting the oven all night.

Crown Roast of Pork with Apple-Herb Stuffing

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours 50 minutes

Servings 10 servings

Ingredients

For the Pork

1 crown roast of pork, 10 to 12 ribs (about 6 to 8 pounds), tied into a circle
2 1/2 tsp kosher salt (plus more to taste)
1 1/2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
2 tbsp chopped fresh sage (or 2 tsp dried)
1 tbsp chopped fresh thyme (or 1 tsp dried)
2 tbsp Dijon mustard
2 tbsp olive oil
1 cup low-sodium chicken broth or apple cider (for the pan)
Foil strips for covering rib bones

Apple-Herb Stuffing (Baked Separately)

10 cups day-old bread cubes (about 1 pound), like sourdough or country loaf
6 tbsp unsalted butter
1 large yellow onion, diced
3 celery ribs, diced
2 apples (Honeycrisp or Granny Smith), peeled and diced
2 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 1/2 to 3 cups low-sodium chicken broth, warmed
1 large egg, lightly beaten (optional, helps it set)
1/2 cup chopped toasted pecans (optional)

Quick Gravy from Drippings

Pan drippings from the roast
2 tbsp all-purpose flour (more if needed)
1 1/2 to 2 cups chicken broth or apple cider (plus more as needed)
1 tsp Dijon mustard or a splash of apple cider vinegar (optional, for brightness)
Salt and pepper, to taste

Optional Center Fillers (Instead of Stuffing)

Roasted apple and pear wedges with rosemary
Whole roasted shallots
Fresh herbs and citrus wedges for a simple, fragrant centerpiece

Instructions

Plan Your Timeline

Best move: bake the stuffing separately while the pork rests, then mound it in the center right before serving.

Oven note that saves the day: the pork finishes at 325°F, but the stuffing bakes at 350°F. As soon as the pork comes out to rest, turn the oven up to 350°F and slide the stuffing in. A big 6 to 8 pound roast, tented with foil, will stay hot for 30 to 40 minutes without a problem.

1) Prep and Tie the Crown

Heat the oven: Set to 450°F. Position a rack in the lower third.
Take the chill off (optional but helpful): If you can, let the roast sit at room temp for 30 to 60 minutes. Fridge-cold pork takes longer, and this helps your timing make more sense.
Check the tie: If your roast is already tied, great. If not, set the rib roast on a board, curve it into a circle with the ribs pointing up, and tie it snugly with butcher’s twine in 2 to 3 loops around the outside. The goal is stable, not strangled.
Foil the bones: Wrap the exposed rib bones with foil strips to prevent burning.

2) Season the Pork

Pat the pork dry. In a small bowl, mix salt, pepper, garlic powder, onion powder, sage, thyme, Dijon, and olive oil into a paste.
Rub it all over the meat, especially the outer curve. Try not to pack the paste onto the bones.
Set the roast on a rack in a roasting pan. Pour 1 cup broth or apple cider into the bottom of the pan to keep drippings from scorching.

3) Roast the Pork

Start hot: Roast at 450°F for 20 minutes to jump-start browning.
Lower and finish: Reduce oven to 325°F and continue roasting until the thickest part of the pork reads 145°F.
Timing reality check: For a 6 to 8 pound crown roast, expect about 75 to 120 minutes more, depending on thickness, starting temp, and your oven. Trust the thermometer, not the clock.
Thermometer placement: Check the deepest meat between the ribs, avoiding bone and thick exterior fat.
Rest: Transfer the roast to a cutting board and tent loosely with foil. Rest 20 to 30 minutes. If your stuffing still needs time, resting up to 40 minutes is totally fine for a large roast.
Now bump the oven: As soon as the pork comes out, increase oven temp to 350°F for the stuffing.

4) Make the Stuffing

Dry the bread (if needed): If your bread is not truly day-old, spread cubes on a sheet pan and toast at 300°F for 15 to 20 minutes, just until dry on the outside.
Cook the aromatics: In a large skillet, melt butter over medium heat. Add onion and celery, cook 6 to 8 minutes until soft. Add apples, sage, thyme, salt, and pepper. Cook 3 to 4 minutes more.
Combine: In a big bowl, toss bread cubes with the apple-herb mixture. Add warm broth gradually, tossing, until the bread is moist but spoonable, not soupy. Stir in egg (optional) and pecans (optional).
Bake: Transfer to a buttered 9x13-inch dish. Bake at 350°F for 30 to 40 minutes. Cover with foil for the first 20 minutes if you want it softer, then uncover to crisp the top.
If you want an extra reassurance number: stuffing is considered done when it reaches 165°F in the center.

5) Quick Gravy

Separate fat: Pour pan drippings into a bowl or fat separator. Let it sit 5 minutes so the fat rises, then spoon off what you need.
Make a roux: In a saucepan, add 2 tablespoons of the separated fat. If you do not have enough, make up the difference with butter. Whisk in flour and cook 1 to 2 minutes until it smells nutty.
Whisk in drippings and broth: Slowly whisk in the drippings and 1 1/2 cups broth or cider. Simmer until thickened, 3 to 6 minutes. Add more liquid if needed.
If drippings are scant: use a bit more butter and broth, and treat the drippings as bonus flavor.
If it tastes salty: add more unsalted broth or water to balance it.
Finish: Season with salt and pepper. Add a little Dijon or a splash of cider vinegar if it tastes flat.

6) Fill and Serve

Stuffing option: Mound hot stuffing in the center of the crown right before serving.
Roasted fruit option: Fill the center with roasted apples and pears, or pile in herbs and citrus for a fresher look.

7) Carve the Roast

Set the roast so the ribs point up. Use a sharp knife to slice down between each rib to separate chops.
If the chops are thick, you can slice each chop in half crosswise after separating.
Serve 1 chop per person with a spoon of stuffing and a generous pour of gravy.

Make-Ahead Tips

1 to 2 days ahead (best and safest): Toast the bread cubes and refrigerate. Cook the onion-celery-apple mixture, cool it quickly, and refrigerate separately. Day-of, combine bread + aromatics, add warm broth, then bake.
1 day ahead: Chop herbs, onion, and celery. Peel and dice apples the day-of for best texture, or toss diced apples with a little lemon juice if you must prep early.
Morning-of: Season the pork and keep it uncovered in the fridge for a few hours if you can. It helps dry the surface for better browning.
Gravy: You can prep your broth and measure ingredients ahead. For best flavor, finish gravy with drippings right before serving.

Nutrition information is estimated.

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