Crown Roast of Pork with Apple Cornbread Stuffing and Cider Reduction

By: Marge Perry & David Bonom

  • Yield:

    16 Servings

  • Cuisine:


  • Course:





  • 3 tablespoons extra virgin olive oil
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • 3 celery ribs, chopped
  • 2 carrots, chopped
  • 2 tablespoons oregano, chopped
  • 2 teaspoons thyme, chopped
  • 3 Granny Smith apples, cored and cut into 1/2-inch dice
  • 1 cup dried cranberries
  • 10 cups day-old cornbread, cubed
  • 1 cup apple cider
  • 2 large eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper


  • 1 (16-rib) crown roast of pork, about 10 1/2 pounds, Frenched
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup apple cider

Cider Reduction

  • 4 cups apple cider
  • 1/2 cup cider vinegar
  • 1/3 cup light brown sugar



  1. For the stuffing: heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, celery, carrots, oregano and thyme; cook, stirring occasionally, until lightly browned, 10-12 minutes. Add the apples and cranberries and cook until slightly softened, 4-5 minutes. Transfer to a large bowl and add the cornbread, cider, eggs, salt and pepper; mix well.
  2. Preheat the oven to 450°F. Lightly oil an Anolon 17" x 12.5" Roaster .
  3. For the pork: Season the pork inside and out with the garlic powder, salt and pepper. Set the pork in the roasting pan and loosely fill with 2 cups of the stuffing. Place the remaining stuffing in a lightly oiled baking dish and cover with aluminum foil.
  4. Roast pork in the lower third of the oven for 20 minutes. Loosely cover the stuffing and rib tips. Pour cider and 1 cup water into the roasting pan. Reduce the oven temperature to 325°F; cook 1 hour longer. Pour another 1 cup water into the pan and continue roasting until an instant read thermometer inserted into the thickest part of the roast, without touching the bone, registers, 150°F, about 70-80 minutes longer. Remove from the oven, transfer roast to a cutting board and loosely tent with foil.
  5. Place baking dish with stuffing in the oven and roast 30 minutes.
  6. Meanwhile, pour the pan juices into a cup and let stand 5 minutes to allow fat to rise to the top; discard fat. Pour pan juices into a medium saucepan and add the cider, vinegar and sugar; bring to a boil over medium-high heat. Cook until reduced by 1/2, about 18-20 minutes.
  7. Remove stuffing from the roast, slice roast between the bones into 16 chops. Serve pork with stuffing and cider reduction.