Crown Roast of Pork with Apple Cornbread Stuffing and Cider Reduction

By Marge Perry & David Bonom
This is a meal fit for a king and queen—or a special holiday celebration. The stuffing may be made one day ahead and stored separately from the meat.


    • apple cider
    • carrots
    • Celery
    • chopped oregano
    • chopped thyme
    • Cider Reduction
    • Cider vinegar
    • corn roast of pork
    • cubed day old cornbread
    • Dried cranberries
    • Extra Virgin Olive Oil
    • garlic cloves
    • Garlic Powder
    • Granny smith apples
    • ground black pepper
    • large eggs
    • Light brown sugar
    • medium onions
    • Pork
    • Salt
    • Stuffing


    1. For the stuffing, heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, celery, carrots, oregano and thyme
    2. Preheat the oven to 450°F. Lightly oil a shallow roasting pan.
    3. 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
    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
    7. Remove stuffing from the roast, slice roast between the bones into 16 chops. Serve pork with stuffing and cider reduction.