Crown Roast of Pork with
Walnut-Rhubarb Stuffing

This elegant centerpiece entree is actually very easy to prepare.

Crown Roast of Pork

Yield: 16 servings



  • 8 to 9 pound crown roast of pork
  • Salt and ground black pepper, to taste


  • 1 pound ground pork, cooked and crumbled
  • 5 cups dry bread cubes
  • 1 (14 1/2 ounce) can chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup walnut halves, toasted
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 2 cups sliced fresh or frozen rhubarb, thawed
  • 1/2 cup granulated sugar


  1. Heat oven to 350 degrees F.


  1. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 to 2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150 to 155 degrees F (about 18 to 20 minutes per pound). Remove roast from oven.
  2. Let stand for 15 minutes before slicing to serve with stuffing.
  3. Meanwhile, prepare Stuffing.


  1. In a large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well.
  2. In medium saucepan, combine rhubarb and sugar; bring to a boil.
  3. Pour over stuffing mixture; mix lightly.
  4. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F for 1 1/2 hours.


Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans amandine, a fruit salad and warm dinner rolls.


Nutrition per serving: Calories 590 calories Protein 60 grams Fat 22 grams Sodium 670 milligrams Cholesterol 145 milligrams Saturated Fat 7 grams Carbohydrates 33 grams

Recipe and photo used with permission from: National Pork Board.