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Pork Crown Roast with Cherry Cornbread Stuffing
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Pork Roast

1 (14-rib) (about 8 pounds) pork loin crown roast

1/2 teaspoon salt

1/4 teaspoon pepper


3 cups dried cubed herb seasoned stuffing

2 cups crumbled cornbread

3/4 cup chicken broth

1/2 cup dried cherries or sweetened dried cranberries

1/2 cup Land O Lakes® Butter, melted

2 ribs (1 cup) celery, sliced

1 small (1/2 cup) onion, chopped

2 teaspoons sugar

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Place roast, bone-tips up, onto rack in shallow roasting pan. Cover ends of bones with strip of aluminum foil. Sprinkle with salt and pepper. Bake 1 1/2 hours.

  3. STEP 3

    Combine all stuffing ingredients in bowl.

  4. STEP 4

    Fill roast cavity with about 2 cups stuffing. Place remaining stuffing into ungreased 2-quart baking dish; cover. Continue baking roast and stuffing 30-45 minutes or until meat and stuffing reaches 145°F. Let roast stand 10-15 minutes.

  5. STEP 5

    Cut down along sides of ribs into individual chops to serve.

Tip #1

- If you like stuffing a little drier, reduce chicken broth to 1/2 cup.

Tip #2

- Allow about 20 minutes per pound total cooking time for roast.

Tip #3

- Reheat leftover pork by heating oven to 350°F. Place chops in single layer in ungreased baking dish; cover with aluminum foil. Bake 30-40 minutes or until heated through. Or, place into baking dish. Cover; microwave 2-3 minutes or until heated through.

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