Crown Roast of Pork with Wild Rice-Cranberry Stuffing


Main Dish
Crown Roast of Pork with Wild Rice-Cranberry Stuffing

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    Dine like royalty with this decadent holiday recipe using Hy-Vee pork crown roasts.  

    Recipe Tags

    Servings and Ingredients

    Serves 16
    1 (9-to-9½-lb.) pork rib crown roast, about 16 ribs
    2 tbsp. Gustare Vita olive oil
    1 tbsp. kosher salt
    2 tsp. Hy-Vee black pepper
    4 clove(s) garlic, minced
    ½ (16-oz.) pkg. Hy-Vee ruby wild bend rice
    ¼ c. Hy-Vee salted butter
    1 c. yellow onions, chopped
    1 c. celery, thinly sliced
    1 ⅔ c. Hy-Vee chicken broth
    1 (6-oz.) pkg. Hy-Vee pork stuffing mix
    1 c. Hy-Vee dried cranberries
    Desired garnishes, such as Italian parsley, star fruit, fresh cranberries, and/or fresh thyme sprigs

    Things To Grab

    • Large shallow roasting pan
    • Large saucepan
    • Foil
    • Meat thermometer
    • Serving platter


    1. Preheat oven to 350 degrees. Remove pork from refrigerator 30 minutes before roasting. Place roast, bone tips up, in a large shallow roasting pan. 

    2. Combine oil, salt, pepper, and garlic in a small bowl. Rub mixture over the pork. Press a ball of foil into the roast cavity. Roast for 1½ hours. 

    3. Meanwhile, prepare rice blend; set aside.

    4. Melt butter in large saucepan over medium heat. Add onions and celery. Cook for 6 to 8 minutes or until tender, stirring occasionally. Add broth. Bring to a boil; remove from heat. Stir in stuffing mix and cranberries. Cover and let stand for 5 minutes. Fluff stuffing with fork. Stir in cooked rice blend. 

    5. Remove roast from the oven; discard foil ball. Spoon stuffing mixture loosely into cavity. Cover stuffing loosely with foil. Place any remaining stuffing in a lightly greased covered baking dish. Roast stuffed crown roast and stuffing for 20 to 40 minutes or until thermometer registers 165 degrees in stuffing and 145 degrees in the pork. 

    6. Remove crown roast from oven. Let rest, loosely covered, for 15 minutes. Transfer to serving platter. Garnish platter as desired. To carve, remove the string and cut between the rib bones. Serve slices with stuffing. 

    Nutrition facts


    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 155mg
    • Sodium: 810mg
    • Total Carbohydrates: 28g
    • Protein: 63g

    Daily Values

    Iron 15%
    Calcium 2%
    Vitamin D 10%
    Potassium 25%

    Recipe Source:

    Hy-Vee Monthly Ad December 2021