Crown Roast of Pork Day 2025 is on Friday, March 7, 2025: can someone tell me howto cook acrown pork roast and a recipe for the dressing?

Friday, March 7, 2025 is Crown Roast of Pork Day 2025. National crown roast of pork day – Eatocracy - CNN.com Blogs National crown roast of pork

The name 'Crown Roast of Pork' describes a meal made by putting two sets of pork ribs on their sides with the bones pointing upward and preparing them into a circle. This makes the ribs resemble the pointy little bits on a crown. Though it looks strange if you haven't had it previously, it can be quite an excellent dish! The beginnings of Crown Roast of Pork Day are unfortunately unidentified.

Celebrate by making the dish and offering it to your friend or family! To make a Crown Roast of Pork, you'll should carefully slice part-way through the meat after every two or three bones, or else the meat won't bend into a circle. You'll also have to tie it along with string. The center of the recipe will certainly be empty, so you may wish to pack it or place your potatoes or veggies there for serving.

GOLDEN CROWN ROAST OF PORK

1 tsp. dried thyme leaves

1/2 tsp. pepper

Salt

1 (7 lb.) pork rib crown roast (about 16 ribs) ordered from butcher several days ahead

2 lg. celery stalks

1 lg. onion

1/2 c. butter (1 stick)

1 (12 oz.) pkg. cranberries (about 3 c.)

1/2 c. sugar

1 (16 oz.) pkg. cornbread stuffing

3 tbsp. flour

Fresh thyme for garnish

1. In a small bowl, mix dried thyme, pepper and 1 teaspoon salt. Rub inside and outside of pork rib crown roast with mixture. Place roast, rib-ends down, in a large roasting pan. Roast in 325 degree oven for 2 hours.

2. Meanwhile, prepare stuffing. Chop celery and onion. In 12 inch skillet over medium heat, in hot butter, cook celery and onion until tender, stirring occasionally. While celery and onion are cooking, in food processor with knife blade attached, coarsely chop cranberries. In bowl, mix chopped cranberries with sugar. Remove skillet from heat, add cornbread stuffing, cranberry mixture and 2 1/2 cups water; mix lightly.

3. When pork has roasted 2 hours, remove from oven and turn rib-ends up; fill cavity with stuffing. (Bake any leftover stuffing in small covered casserole during the last 40 minutes of roasting time.)

4. Insert meat thermometer between 2 ribs into thickest part of meat, being careful that pointed end of thermometer does not touch bone. Return roast to oven and continue roasting about 1 hour or until thermometer reaches 160 degrees. (18 to 20 minute per pound total cooking time.) If stuffing browns too quickly, cover with foil.

5. When meat is done, place on warm platter; let stand 15 minutes for easier carving. Meanwhile, prepare gravy: Pour pan drippings into 2 cup measure or medium bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Spoon 3 tablespoons fat from drippings into 2 quart saucepan (add enough butter if necessary to make 3 tablespoons); skim and discard any remaining fat. Add 1 cup water to roasting pan; stir until brown bits are loosened from pan; add to meat juice in cup with enough water to make 2 cups.

6. Into fat in saucepan over medium heat, stir flour and 1/2 teaspoon salt until blended; cook 1 minute. Gradually stir in meat juice mixture and cook stirring constantly, until gravy boils and thickens. Makes 14 main dish servings.

7. Vegetable Garnish:

6 med. sized zucchini (about 8 oz. each)

2 tbsp. salad oil

1 pt. cherry tomatoes

Fresh thyme

Cut zucchini into bite-sized chunks. In a 12 inch skillet over medium-high heat, in hot oil, cook zucchini and 1/2 teaspoon salt, stirring until zucchini is tender-crisp. Stir in tomatoes; heat and keep warm. To serve: Arrange zucchini and cherry tomatoes on platter with pork roast. Garnish with fresh thyme.

CROWN ROAST OF PORK

2 strips of pork loin, containing about 20 ribs, 6 to 8 pounds (for easy carving, have backbone removed).

MUSHROOM STUFFING:

2/3 c. butter

1/2 c. finely minced onion

8 c. (2 qts.) coarse or fine bread crumbs or cubes

1 c. chopped celery

2 tsp. salt

1/2 tsp. pepper

2 tsp. dried sage, thyme or marjoram

Poultry seasoning (to taste)

1 can (6 to 8 oz.) sliced mushrooms or 1 lb. fresh mushrooms, sliced

Season roast with salt and pepper. Place in roasting pan, bone ends up, wrap bone ends in foil to prevent excessive browning. Roast uncovered in slow oven (325 degrees), 20 to 25 minutes per pound of meat, 2 1/2 to 3 1/2 hours. An hour before meat is done, fill center with 2 quarts mushroom stuffing. To serve - replace foil wraps on bone ends with crabapples or paper frills. Surround with Brussels sprouts and tiny whole glazed onions. Slice between ribs. About 12 servings.

Melt butter in large heavy skillet. Add onion, cook until yellow. Stir in some of bread crumbs, heat stirring to prevent excessive browning. Turn into deep bowl. Mix in remaining bread crumbs and other ingredients. For dry stuffing, add little or no liquid. For moist, mix in lightly, just enough hot water or broth to moisten dry crumbs. Cool, place in middle of crown roast. Bake 2 quarts garnish with sliced canned water chestnuts.

Good pork roast recipe?

Roast Pork with Onion Stuffing --

INGREDIENTS

1 (3 pound) boneless pork loin roast

1 tablespoon olive or vegetable oil

2 teaspoons salt

1 teaspoon dried thyme

1/2 teaspoon pepper

STUFFING:

4 large onions, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 tablespoon lemon juice

1 teaspoon chicken bouillon granules

1 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

1 cup water

DIRECTIONS

Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add water. Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325 degrees F for 30 minutes If desired, thicken pan juices to make gravy.

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Herbed Pork Roast --

INGREDIENTS

2 tablespoons sugar

2 teaspoons dried marjoram

2 teaspoons rubbed sage

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon ground mustard

1/8 teaspoon pepper

1 (5 pound) boneless pork loin roast

DIRECTIONS

Combine the first seven ingredients; rub over roast. Cover and refrigerate for 4 hours or overnight.

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 2-1/2 hours or until a meat thermometer reads 160-170 degrees. Let stand for 15 minutes before slicing. Refrigerate or freeze remaining pork (may be frozen for up to 3 months).

Does anyone have a great recipe for pork chop crown?

MOZZARELLA CROWNED PORK CHOPS AND

SPAGHETTI

1 tbsp. butter

6 loin or rib pork chops, cut about 3/4" thick

1/4 c. chopped onion

1 (15 oz.) can tomato sauce with tomato bits

1 (1 1/2 oz.) pkg. spaghetti sauce mix

3/4 c. water

1/2 c. grated Parmesan-Romano cheese

7 oz. thin spaghetti

1 c. (4 oz.) shredded mozzarella cheese

1. Heat butter in a large skillet. Add chops and brown on both sides. Remove them from skillet and keep warm.

2. Mix onion into fat in skillet and cook until tender, stirring occasionally. Mix in tomato sauce, spaghetti sauce mix, water and grated Parmesan-Romano cheese. Return chops into skillet; cover and cook over low heat until meat is tender, 45-55 minutes, basting occasionally. During cooking, mix in a small amount of water if necessary.

3. Meanwhile, cook spaghetti following package directions; drain, rinse and keep hot.

4. Turn spaghetti into a shallow heatproof serving dish. Arrange chops over spaghetti and pour sauce over all. Top chops with shredded mozzarella. Set under broiler with top about 5 inches from heat for about 2 minutes or until cheese is melted. Yield: 6 servings.

CROWN ROAST OF PORK WITH WILD RICE

STUFFING

1 crown roast of pork (6-7 lbs.)

2 (6 oz.) pkgs. wild rice mix

1/2 c. chopped onion (1 med. size)

1/3 c. chopped celery

1 clove garlic, finely chopped

1/4 c. (1/2 stick) butter

1/2 c. pine nuts

1 (8 oz.) pkg. dried apricots, chopped

6 tbsp. chopped, drained, preserved ginger

1/2 tsp. ground allspice

6 whole cloves

2 bay leaves

3/4 - 1 c. Madeira wine

1 (13 3/4 oz.) can beef broth

1. Preheat oven to hot, 400 degrees. Place roast on rack in long shallow roasting pan.

2. Cook rice according to label directions.

3. Saute onion, celery and garlic in butter in skillet just until tender, about 5 minutes.

4. Combine sauteed vegetables, rice, pine nuts, all but 2 tablespoons of the apricots, ginger and allspice in bowl; mix well. Spoon lightly into center of roast. (Spoon any extra stuffing into buttered shallow baking dish; bake during last 20 minutes of roasting.) Cover ends of bones and top of stuffing with foil.

5. Roast in preheated hot oven, 400 degrees for 10 minutes. Lower oven temperature to slow, 325 degrees. Roast for 30 minutes per pound of meat, 3 to 3 1/2 hours, or until meat thermometer registers 170 degrees when inserted in thickest part of roast; do not let thermometer touch bone or fat.

6. Remove roast to heated serving platter. Keep warm while preparing gravy.

7. To prepare gravy. Skim off and discard fat from pan drippings. Add cloves, bay leaves, Madeira and broth to juices in pan. Cook over medium heat, scraping up any browned bits from pan. Increase heat to high; cook until gravy is reduced by a third. Strain into sauce boat. Serve with roast and any extra stuffing. Garnish rib ends with kumquats, if you wish.

CROWN ROAST OF PORK WITH CORN STUFFING

1 crown roast of pork

Allow 2 ribs per person. Cover ends of bones with foil. Salt and pepper the meat. Place in a preheated 450 degree oven, reduce heat to 350 degrees and roast 35 to 40 minutes a pound.

STUFFING:

3 onions, diced

1/4 c. chopped parsley

1 c. chopped celery

1/2 c. butter

12 slices day old bread, cubed

1 beaten egg

8 3/4 oz. can whole kernel corn, drained

8 3/4 oz. can creamed corn

Salt & pepper to taste

Saute onions, parsley and celery in butter for 8 minutes and place in mixing bowl. Add cubed bread, beaten egg, corn, salt and pepper. Toss together and mound in the center of the crown roast for the last 1 1/2 hours of its cooking time, covering loosely with foil until the last 30 minutes. To serve, add frills to the pork bone ends. Make pan gravy if desired. Serves 8.

PORK CROWN ROAST WITH STUFFING A'LA

WALDORF

1 (6 lb.) crown pork roast, 14 to 16 ribs

1 lb. ground pork

4 garlic cloves, cut in half

1 lg. Golden Delicious apple, coarsely chopped

1/2 c. chopped celery

1/2 c. chopped onion

1/2 c. butter

1 (8 oz.) pkg. herb-seasoned stuffing mix

1/4 c. chopped pecans

1 tsp. grated orange peel

1 c. water

Preheat oven to 325 degrees. Place crown roast, rib ends down, on rack in roasting pan. Insert 1/2 garlic clove in every other bone. Do not add water or cover. Roast in slow oven for 2 hours. Remove from oven. Turn roast over so that rib ends are up. Insert meat thermometer so the bulb is centered in the thickest part of the roast. Make certain it does not rest in fat or on a bone.

In a saucepan, cook apple, celery, and onion in butter for 2 to 3 minutes. Stir in stuffing mix, pecans, and orange peel; add water and toss lightly to combine; add ground pork and mix well. Fill cavity of roast with stuffing and continue roasting until temperature reaches 165 degrees. Cover roast with foil tent and allow to rest at room temperature for 15 to 20 minutes. Carve between ribs. Serves 6.

CROWN ROAST OF PORK WITH CRANBERRY

SAUSAGE STUFFING

1 (16 rib) Crown roast of po