Apple-and-Bacon-Stuffed Crown Roast Of Pork

Servings: 8

Prep Time: 25 min

Cook Time: 120 to 150 min


6 to 8 pound; crown roast of pork, made with two loins of pork, ribs attached

1 clove; garlic, crushed

salt to taste

freshly ground black pepper to taste


1 pound; ground pork

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

2 granny smith apples, peeled, cored, and diced

6 slices; bacon, cooked until crisp and crumbled

1 cup; fresh or canned corn kernels, drained

1 cup; chopped celery

1/2 cup; apple juice or apple cider

1/2 cup; melted butter or margarine


  • Preheat the oven to 350°F. Line a shallow roasting pan with aluminum foil and set aside.
  • Rinse the roast and pat it dry. Season the roast with salt and pepper to taste, and rub with the garlic. Transfer the roast to the prepared roasting pan.
  • To make the stuffing, place all of the stuffing ingredients in a large bowl, and mix until well blended. Pack the stuffing mixture into the center of the roast. Then wrap the rib tips with aluminum foil and place a sheet of aluminum foil over the stuffing.
  • Cook for 2 to 2 1/2 hours, or until a thermometer inserted in the stuffing reads 165°F. To promote browning, uncover the stuffing for the last 30 minutes of cooking.