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Crown Roast of Pork with Mushroom Dressing

2 Hrs


1 Pork Loin Crown Roast (10 to 12 ribs, about 6 to 8 pounds)

1/2 Teaspoon Seasoned Salt

1/4 Cup Butter

1 Cup Fresh Mushrooms, sliced

1/2 Cup Celery, diced

1/2 Cup Onion, diced (optional)

3 Cups Martin’s Potatobred Soft Cubed Stuffing

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/3 Cup Apricot Preserves

Whole Cranberries, for garnish

Serves: 10-12


Step 1

Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1 ¼ hours.

Step 2

Close to the 1-hr mark, begin preparing mushroom dressing. Melt butter over medium-high heat. Add mushrooms, celery, and onion (if using); sauté until tender. Stir in bread cubes, salt, and pepper.

Step 3

Distribute dressing around roast on roasting pan. Brush sides of roast with apricot preserves. Return to oven and bake until a thermometer inserted into meat between ribs reads 145°, about 45-60 minutes more.

Step 4

Remove foil from ribs and let meat stand 10 minutes before slicing. Pro tip: add decorative paper frills to rib ends for decoration.

Step 5

Transfer roast and mushroom dressing to a serving platter. Fill center of crown roast with whole cranberries, for decoration. Slice between ribs to serve.

Recipe adapted from: