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28560 Miles Road, Solon, Ohio 44139

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Crown Roast of Pork with Walnut-Rhubarb Stuffing

Category: Main Dish / Pork     Makes: 16 servings

This elegant centerpiece entrée is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans amandine, a fruit salad and warm dinner rolls.


  • 8-9 pounds crown roast of pork
  • salt to taste
  • pepper to taste
  • 1 pound ground pork, cooked and crumbled
  • 5 cups bread crumbs
  • 1 14½-ounce can chicken broth
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • 1 cup walnut halves, toasted
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon black pepper
  • 2 cups rhubarb, diced (fresh or frozen, thawed)
  • ½ cup sugar


  • Heat oven to 350°F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2½ hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145°F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.
  • Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350°F for 1½ hours.