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Pork Crown Roast with Stuffing

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 16 rib crown of pork
  • Paula Deen's House Seasoning
  • 1/4 cup chopped onion
  • 2 tablespoon melted butter
  • 2/3 cup instant, uncooked rice
  • 1/8 teaspoon poultry seasoning
  • 3/4 cup water
  • 1/2 cup chopped dried prunes
  • 1/4 cup chopped dried apricots
  • 1 can drained apricot halves


Preheat oven to 350 °F.

Sprinkle roast on all sides with House Seasoning; place, bone ends up, in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone. Sauté onion in butter until tender but not browned. Add rice, House Seasoning, to taste, and poultry seasoning and water to onion; stir to moisten rice. Bring rice mixture to a boil, then remove from heat. Cover tightly and let stand 10 minutes. Stir dried prunes and dried apricots into the rice mixture. Fill center of roast with rice mixture. Place a folded strip of aluminum foil over exposed ends of ribs. Bake for 25 to 30 minutes per pound to until thermometer registers 170 °F. Garnish with apricot halves, if desired.

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