Crown Roast of Pork With Shoepeg Cornbread Stuffing
PREP TIME: 3 Hours


The Crown Roast, or bone-in Pork Loin Roast, has always been the choice in Creole kitchens as the table centerpiece during the holiday season. It may be stuffed with everything from meat and fruit to rice and vegetables. However, my favorite is the whole-kernel corn and cornbread filling.


  • 1 (9-11 pound) crown roast of pork, rib ends frenched
  • 1/4 cup garlic, minced
  • 1/4 cup green onions, sliced
  • 1 tbsp salt
  • 1 1/2 tbsps black pepper
  • granulated garlic to taste
  • salt and pepper to taste
  • 1/4 cup basil, chopped
  • 1/4 cup thyme, chopped
  • 1/4 cup sage, chopped
  • cornbread stuffing (see recipe)
  • 1 cup onions, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup apple, chopped

Preheat oven to 350 degrees F. If you are not familiar with the Crown Roast, have your butcher french or clean the end of the rib bones of any meat or sinew. You may also wish to ask the butcher for a quick demonstration in tying the roast into the crown shape. In a small mixing bowl, combine garlic, green onions, salt and black pepper. Blend well. Using a paring knife, make 8-10 3/4-inch slits into the loin and season generously with the mixture. Season the roast inside and out with granulated garlic, salt and pepper and remaining herbs. Tie the roast into the crown shape and place on a large sheet of aluminum foil. Place into a baking pan with a 2-inch lip. Fill the center of the roast with the shoepeg corn stuffing, placing any excess into a corner of the roasting pan. Surround the outside of the roast with onions, carrots, celery and apples. Fold the aluminum foil up the side of the crown roast and over the rib ends to cover loosely during the cooking process. The bone should be protected well to keep from burning or turning overly brown while baking. Place in middle of oven and cook for 2 hours. Open up foil to brown roast and cook approximately 45 minutes longer or until meat thermometer reaches 155-160 degrees F. A pan sauce may be made from the drippings by allowing the pan to sit for 1 hour and skimming the excess fat. Thicken the drippings slightly with 1 tbsp cornstarch.

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