Perfect Crown Roast of Pork with Apple‑Herb Stuffing – Easy Holiday Dinner Idea

Posted on November 18, 2025

Introduction

Let me tell you, the scent of a crown roast of pork with apple‑herb stuffing wafting through the kitchen is one of those smells that makes you stop in your tracks and just smile. There’s something nostalgic about it—sweet apples mingling with savory herbs, the golden crust of the roast glistening in the oven light. The first time I made this stunning centerpiece, I remember feeling a mix of nerves and excitement. It looked fancy, almost too good for my little home kitchen, but the moment that first slice revealed tender, juicy meat surrounded by fragrant stuffing, I knew I was onto something special.

Years ago, my grandmother used to prepare roasts for Sunday dinners, but she never made a crown roast. She’d laugh and say it was “too regal” for everyday cooking. Honestly, I wish she’d tried it—it’s not nearly as complicated as it looks. Once I figured out that it’s mostly about presentation (and a few simple steps), I started making it for holiday gatherings. My family couldn’t stop sneaking tastes of the stuffing before dinner was served—those buttery apple‑herb crumbs were irresistible!

This perfect crown roast of pork with apple‑herb stuffing feels like a holiday hug on a plate. It’s impressive enough for Christmas or Thanksgiving but simple enough for a cozy Sunday feast. After testing it multiple times (in the name of research, of course), it’s become my go‑to recipe for celebrations. You’re going to want to bookmark this one—it’s the kind of dish that makes everyone’s eyes light up when it hits the table.

Why You’ll Love This Recipe

I’ve made my fair share of holiday roasts, but this crown roast of pork with apple‑herb stuffing stands apart. It’s not just a meal—it’s an experience. Every bite is tender, savory, and slightly sweet from the apples, with just enough herbs to remind you of the holidays. Here’s what makes it so great:

Quick & Easy: Don’t let the fancy look fool you—this roast comes together easily once you’ve got the shape set. Perfect for busy holiday cooks.
Simple Ingredients: You won’t need anything exotic. Apples, bread cubes, herbs, and a good pork roast are all you need.
Perfect for Celebrations: This is the showstopper centerpiece for Christmas dinner, New Year’s Eve, or any special family gathering.
Crowd‑Pleaser: Even picky eaters adore the juicy pork and comforting stuffing. It always gets rave reviews.
Unbelievably Delicious: The combination of sweet apples, savory herbs, and rich pork juices creates a flavor that’s pure comfort food.

What makes this version stand out is the stuffing balance—just enough apple sweetness and plenty of aromatic herbs. I also use a trick I learned from a chef friend: toast the bread cubes slightly before mixing the stuffing. It keeps them from getting mushy and gives a beautiful texture. This recipe isn’t just good—it’s the kind that makes you pause after the first bite and smile. It’s hearty, festive, and guaranteed to make your holiday table unforgettable.

What Ingredients You Will Need

This crown roast of pork with apple‑herb stuffing uses simple, wholesome ingredients that blend beautifully to create that signature flavor. Nothing complicated—just good, honest ingredients that shine.

For the Crown Roast:
- 1 crown roast of pork (about 8–10 lbs / 3.6–4.5 kg), trimmed and tied
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- 2 tsp fresh thyme leaves
- 1 tsp rosemary, finely chopped
- 1 cup chicken broth (for basting)
For the Apple‑Herb Stuffing:
- 6 cups day‑old bread cubes (white or sourdough, lightly toasted)
- 2 medium apples, peeled and diced (Granny Smith or Honeycrisp work great)
- 1 medium onion, finely chopped
- 3 celery stalks, diced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried sage (or 1 tbsp fresh)
- 1 tsp thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup chicken broth (use low sodium if preferred)
- 1 egg, lightly beaten (helps bind the stuffing)

For best results, use fresh herbs—they make all the difference. I like using Honeycrisp apples because they hold their shape and give the stuffing a nice balance of tart and sweet. If you’re gluten‑free, swap the bread cubes for a gluten‑free variety. For dairy‑free, use olive oil instead of butter. You can also add chopped pecans or cranberries for a festive twist.

Equipment Needed

Roasting pan large enough to hold the crown roast
Meat thermometer (essential for perfect doneness)
Small saucepan (for basting liquid)
Mixing bowls (medium and large)
Wooden spoon or spatula
Kitchen twine (to help hold the crown shape)
Foil (for tenting while resting)

If you don’t have a roasting pan, a deep oven‑safe dish works fine. I’ve used disposable foil pans during the holidays—just double them up for strength. A good thermometer is your best friend here; it ensures your pork is juicy, not dry. Keep your tools simple, and clean‑up will be a breeze.

Preparation Method

Preheat the oven: Set your oven to 350°F (175°C). Place the rack in the lower third of the oven so the roast has plenty of space.
Prepare the stuffing: In a large skillet, melt butter and olive oil over medium heat. Add onions and celery; sauté for 5–7 minutes until softened and fragrant. Stir in apples and cook another 3 minutes until slightly tender.
Add herbs: Mix in the thyme, sage, salt, and pepper. Turn off the heat and fold in the toasted bread cubes. Pour in chicken broth gradually while stirring until the mixture is moistened but not soggy. Add the beaten egg and mix gently to bind everything. Set aside to cool slightly.
Season the roast: Rub the pork with olive oil, salt, pepper, thyme, and rosemary. Arrange it in the roasting pan so it forms a crown shape (bones facing up). Tie with kitchen twine if needed to hold the form.
Stuff the center cavity: Spoon the apple‑herb stuffing into the middle of the crown. Pack it lightly—don’t overfill or it won’t cook evenly.
Roast: Place the pan in the oven and roast for about 2 to 2½ hours (about 20 minutes per pound), basting occasionally with chicken broth. The internal temperature should reach 145°F (63°C).
Rest the roast: Remove from the oven and tent loosely with foil. Let it rest for 20 minutes—this step keeps all those juices inside the meat.
Slice and serve: Cut between each rib to create neat chops with a generous spoonful of stuffing. Serve warm with your favorite sides.

Tip: If the stuffing browns too quickly, cover it with foil halfway through roasting. You’ll know it’s done when the pork is golden and the stuffing edges are crisp. The aroma alone will tell you you’re close!

Cooking Tips & Techniques

Here’s what I’ve learned from making this crown roast of pork with apple‑herb stuffing many times (and a few near‑disasters, honestly):

Don’t skip the pre‑toasting of bread cubes. It prevents your stuffing from turning mushy and gives it that irresistible crunch.
Use a meat thermometer. Guessing leads to overcooking—trust me, I’ve been there. The sweet spot is 145°F (63°C).
Baste several times. Every 30 minutes, spoon a bit of broth over the roast. It keeps the meat juicy and adds flavor depth.
Let it rest. This is crucial for tenderness. Cutting too soon will let the juices run out—patience is key!
Shape matters. If your butcher doesn’t pre‑tie the roast, don’t worry—just loop kitchen twine around the bones to form a circle.

One mistake I made early on was overstuffing the center, which made the middle soggy. Less is more here. Also, keep your oven door closed during roasting—opening it frequently drops the temperature and slows cooking. Once you master these small details, this dish is foolproof.

Variations & Adaptations

You can easily tweak this crown roast of pork with apple‑herb stuffing depending on your taste or dietary needs:

Seasonal Twist: Add dried cranberries or chopped pecans to the stuffing for a festive holiday touch.
Low‑Carb Option: Swap the bread cubes for a mix of cauliflower rice and ground almonds—surprisingly delicious and lighter.
Vegetarian Adaptation: Make the stuffing separately with veggie broth and serve it inside roasted acorn squash halves for a meat‑free centerpiece.
Flavor Change: Try using pears instead of apples for a sweeter, delicate flavor or add a splash of apple cider to the basting liquid for extra aroma.

Personally, I love adding a handful of fresh cranberries for color and tang. It’s a small touch that makes the whole dish feel even more festive.

Serving & Storage Suggestions

Serve your crown roast of pork with apple‑herb stuffing fresh from the oven while still warm. I like to present it on a large platter with sprigs of rosemary and slices of baked apple between the ribs—it looks gorgeous and smells divine.

Pair with mashed potatoes, roasted Brussels sprouts, or glazed carrots for a complete holiday meal. A glass of dry white wine or sparkling cider complements the apple notes perfectly.

For leftovers, store slices and stuffing separately in airtight containers. They’ll keep 3–4 days in the refrigerator. To reheat, place in a covered dish at 325°F (160°C) for about 15 minutes or until hot. You can also freeze portions for up to 2 months. The flavors deepen slightly after a day—sometimes I swear it tastes even better reheated!

Nutritional Information & Benefits

Each serving (about 1 chop with stuffing) contains roughly 500–550 calories, 35g protein, 28g fat, and 25g carbohydrates. Pork is a great source of high‑quality protein and essential vitamins like B6 and B12. The apples add natural sweetness and fiber, while the herbs bring antioxidants and flavor without extra calories.

If you’re watching sodium, use low‑salt broth and adjust seasoning. For gluten‑free diets, simply use GF bread cubes. It’s hearty, satisfying, and nourishing—holiday comfort without the guilt.

Conclusion

This perfect crown roast of pork with apple‑herb stuffing is more than just a recipe—it’s a centerpiece that brings people together. The aroma, the presentation, the first juicy bite—it all feels like a celebration. Whether you’re hosting your first big holiday dinner or just want something special for Sunday night, this dish delivers every time.

I love it because it reminds me that impressive doesn’t have to mean complicated. Customize the stuffing, play with flavors, and make it your own. If you try it, let me know in the comments—I’d love to hear what twists you added! Here’s to delicious memories shared around a beautiful roast—happy cooking!

FAQs

Can I prepare the stuffing ahead of time?

Yes! You can make the apple‑herb stuffing up to one day in advance. Store it covered in the fridge until ready to use.

Do I need to tie the crown roast myself?

Most butchers will tie it for you, but if not, you can easily do it with kitchen twine—just loop around the bones to form a ring.

What should I serve with this roast?

Mashed potatoes, roasted vegetables, or even a crisp green salad pair wonderfully with the pork and stuffing.

How do I keep the roast from drying out?

Baste regularly and don’t overcook—use a thermometer to check for 145°F (63°C). Resting the meat after roasting also keeps it juicy.

Can I use different fruit in the stuffing?

Absolutely! Pears, cranberries, or even chopped apricots give fun variations to the traditional apple‑herb mix.