Pork Crown Roast with Cranberry, Rice Stuffing and Asparagus

  • serves 6
Sandi Richard
Sandi Richard

This crown roast doesn't just look impressive - it tastes great too!

29 Ratings
Directions for: Pork Crown Roast with Cranberry, Rice Stuffing and Asparagus


1 tsp butter

1 tsp olive oil

1 onion

1 stalks celery

5 mushrooms

1 cup White and Wild Rice (I like Canoe brand.)

1 ½ cup chicken broth

½ cup Craisins

2 cup large bread cubes

½ tsp ground poultry seasoning

½ tsp oregano leaves

3 kg Pork Rib Crown Roast

tsp garlic powder

1 tsp pepper

¼ tsp salt

1 Granny Smith apple

1 tsp brown sugar

1 tsp cinnamon

20 asparagus spears (1 lb or 450 g)

2 Tbsp water


1. Take out Equipment and ingredients. Preheat oven to 450º F.

2. Heat butter and oil in a stove-top pot at medium high. Finely cut onion adding to pot as you cut. Finely chop celery adding to pot as you cut. Slice mushrooms and add to pot. Add mixed rice and stir. Add chicken stock, craisins, bread cubes, poultry seasoning and oregano. Cover and simmer 5 minutes at low then remove from heat.

3. Place pork inside roasting pan bone side up. Sprinkle spice all over outside edge. Pack stuffing into middle of roast. Slice an apple into thin wedges and arrange on top of stuffing. Sprinkle with sugar and cinnamon. Place in hot oven. Set timer for 10 minutes. When timer rings leave roast in and reduce heat to 325’F. Set Timer for 2 1/2 hours. (Pork roast cooks for 20 minutes per pound or until meat thermometer reaches 170° F when inserted into the thickest part of the meat.)

4. Rinse asparagus in a colander and snap off ends. Place in a microwave-safe pot or casserole with lid. Add water and set aside.

5. When roast is ready, wrap in foil to rest.

6. Cover and microwave asparagus at high for 5 minutes, then let stand. Set the table and enjoy a scrumptious, fancy but cinchy meal!

See more: Main, Vegetables, Pork, Dinner, Roast, Rice/Grain


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