{"id":182395,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/crown-roast-of-pork-with-stuffing\/"},"modified":"2024-11-20T07:05:37","modified_gmt":"2024-11-20T13:05:37","slug":"crown-roast-of-pork-with-stuffing","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crown-roast-of-pork-with-stuffing\/","title":{"rendered":"Stuffed Crown Roast of Pork"},"content":{"rendered":"<p>Sure, a stuffed crown roast of pork is a spectacular dish. But we&#8217;ll let you in on a little secret: It&#8217;s actually quite easy to make. The hardest part of this recipe might be procuring this cut of pork; you&#8217;ll likely need to special order it from your butcher. But once you have it on hand, prepping and cooking a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crown-roast-of-pork-with-mushroom-dressing\/\" data-name=\"www.tasteofhome.com\/recipes\/crown-roast-of-pork-with-mushroom-dressing\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crown roast of pork<\/a> is truly a breeze.<\/p>\n<p>While a quality pork roast is flavorful on its own, adding savory sausage-and-vegetable stuffing takes it over the top. This recipe is elegant enough for a special occasion like a large family gathering or holiday meal\u2014especially if you&#8217;re looking for <a href=\"https:\/\/www.tasteofhome.com\/collection\/christmas-mains-that-arent-ham\/\" data-name=\"www.tasteofhome.com\/collection\/christmas-mains-that-arent-ham\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Christmas mains that aren&#8217;t ham<\/a>. It makes enough to serve a small crowd (this particular recipe yields 16 servings) and just looks absolutely stunning as the centerpiece on your holiday table.<\/p>\n<h2>How do you assemble a crown roast of pork with stuffing?<\/h2>\n<p>You can assemble a crown roast of pork at home or ask your butcher for help. The crown roast is essentially a bone-in pork loin (aka pork rib roast or rack of pork) that has been formed into a circle, or a &#8220;crown.&#8221; The butcher usually frenches the roast, scraping the meat and fat away from the bone to give it a cleaner look.<\/p>\n<p>If you want to form the crown yourself, it&#8217;s easiest to shape the meat into a circle using two separate bone-in loins. You&#8217;ll want at least eight ribs per rack. The crown can be formed in three easy steps.<\/p>\n<ul>\n<li><strong>French the bones: <\/strong>If the butcher hasn&#8217;t already cleaned the bones, use a knife to remove the meat between the ribs, similar to a <a href=\"https:\/\/www.tasteofhome.com\/article\/frenched-rack-of-lamb\/\" data-name=\"www.tasteofhome.com\/article\/frenched-rack-of-lamb\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">frenched rack of lamb<\/a>.<\/li>\n<li><strong>Curve the roast:<\/strong> Stand each roast so that the frenched bones point upward. Position the racks so they face each other with the bones on the outside. Gently curve the two racks toward each other. You may need to make small slits in the meat between the bones to help the rack bend.<\/li>\n<li><strong>Tie the roast:<\/strong> Encircle the thickest part of the loin with string and tie it into a knot. Then, encircle it with another length of string and tie it just below the exposed bones. It&#8217;s helpful to have someone hold the two racks together in a circle while you tie the string, but you can use a skewer to help if you&#8217;re doing it solo.<\/li>\n<\/ul>\n<h2>Ingredients for Stuffed Crown Roast of Pork<\/h2>\n<ul>\n<li><strong>Pork crown roast:<\/strong> A pork crown roast is simply a bone-in pork loin formed into a circle with the bones pointing upward. This <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-types-of-pork\/\" data-name=\"www.tasteofhome.com\/collection\/best-types-of-pork\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut of pork<\/a> runs along the back of the pig from the shoulders to the hip, and is juicy and flavorful. A typical crown roast is made from two racks of eight ribs, although you can make it with a larger rack if you like.<\/li>\n<li><strong>Canola oil:<\/strong> A neutral oil like canola oil helps the meat brown evenly and prevents the roast from sticking to the pan.<\/li>\n<li><strong>Italian sausage: <\/strong>Bulk Italian sausage is the star of the stuffing. It&#8217;s typically flavored with fennel seed and anise, and may also include garlic, parsley, oregano, salt or pepper.<\/li>\n<li><strong>Onions: <\/strong>Nearly any <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of onion<\/a> will work in this stuffing. Choose from pantry-friendly white, yellow or red onions (with red offering the strongest onion flavor). Or use shallots, which have a milder flavor.<\/li>\n<li><strong>Celery:<\/strong> Along with its slightly sweet and bitter flavor, celery adds texture to the stuffing. Celery is a versatile vegetable (and you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-celery\" data-name=\"www.tasteofhome.com\/article\/how-to-store-celery\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store celery<\/a> for several weeks in the crisper drawer), so it&#8217;s a great ingredient to have on hand in your refrigerator.<\/li>\n<li><strong>Carrots:<\/strong> Carrots add texture and sweetness to the stuffing.<\/li>\n<li><strong>Potatoes:<\/strong> To ensure the stuffing cooks evenly, be sure to cook the potatoes before adding them to the stuffing.<\/li>\n<li><strong>Garlic cloves:<\/strong> Minced garlic cloves add depth and enhance the stuffing&#8217;s savory flavor.<\/li>\n<li><strong>Fresh parsley:<\/strong> For the biggest punch of flavor, we like to use fresh parsley in this recipe. However, you can substitute dried parsley in a pinch. Using our <a href=\"https:\/\/www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-name=\"www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fresh to dried herb conversion<\/a>, you would need just shy of 2 tablespoons of dried parsley to replace the 1\/3 cup of fresh parsley.<\/li>\n<li><strong>Fennel seed:<\/strong> The slightly sweet licorice flavor of crushed fennel seed pairs especially well with pork.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the pork roast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081183\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_1.jpg?fit=700,1024\" alt=\"Overhead shot of rub entire roast with 1 teaspoon salt and 1\/2 teaspoon pepper; brush 3 tablespoons oil; brush; marble surface.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Rub one tablespoon of oil over the entire roast. Place the crown roast on a rack in a shallow roasting pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081184\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_2.jpg?fit=700,1024\" alt=\"Overhead shot of place roast in a shallow roasting pan; cover rib ends with aluminum foil to keep from burning; pour chicken broth into roasting pan; bake uncovered for 1-3\/4 hours; marble surface.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Cover the rib ends with aluminum foil. Bake it, uncovered, at 325\u00b0F for 1 hour and 45 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> The aluminum foil helps to prevent the bones from browning as the crown roast cooks.<\/p>\n<h3>Step 2: Make the stuffing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081185\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_3.jpg?fit=700,1024\" alt=\"Overhead shot; Meanwhile for stuffing in a large skillet; cook and crumble sausage over medium heat until no longer pink; drain and set aside; spoon; marble surface.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>For the stuffing, in a large skillet, cook the sausage over medium heat until it&#8217;s no longer pink. Drain off the fat and set the sausage aside.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081186\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_4.jpg?fit=700,1024\" alt=\"Overhead shot of the same skillet; cook and stir onions; carrots; celery in remaining oil until tender 5-7 minutes; add garlic and cook 1 minute longer; spoon; marble surface.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In the same skillet, saute the onions, carrots, celery and garlic in the remaining canola oil until tender.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081187\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_5.jpg?fit=700,1024\" alt=\"Overhead shot of stir in the potatoes; parsley; fennel; remaining 1 teaspoon salt; remaining 1\/4 teaspoon pepper and reserved sausage; spoon; marble surface.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon the stuffing into the center of the crown roast.<\/p>\n<h3>Step 3: Continue baking<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081188\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_6.jpg?fit=700,1024\" alt=\"Overhead shot of carefully spoon into center or roast; place any remaining stuffing in a greased baking dish; cover; bake.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Bake the stuffed roast for one hour longer or until a thermometer reads 160\u00b0 and the meat juices run clear. Replace the foil with decorative frills if desired. Remove the stuffing from the center of the roast and transfer it to a serving bowl.<\/p>\n<p>Slice the roast between the ribs to serve.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> The <a href=\"https:\/\/www.tasteofhome.com\/article\/pork-chop-temp\/\" data-name=\"www.tasteofhome.com\/article\/pork-chop-temp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">right internal temperature of pork chops<\/a> (and other cuts of pork) is 145\u00b0. However, stuffed meat and poultry need to be cooked until the stuffing reaches an internal temperature of 160\u00b0. We recommend using an <a href=\"https:\/\/www.tasteofhome.com\/article\/why-you-need-an-instant-read-meat-thermometer\/\" data-name=\"www.tasteofhome.com\/article\/why-you-need-an-instant-read-meat-thermometer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">instant-read thermometer<\/a> to ensure your meat reaches the correct food-safe temperature.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081189\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_8.jpg?fit=700,1024\" alt=\"Table view shot of remove foil from rib ends; Slice roast; wooden board; plates; marble surface.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>How to Carve Crown Roast of Pork<\/h2>\n<p>Though it might look daunting, carving a crown roast of pork is actually quite easy! Simply use a sharp <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chefs-knife\/\" data-name=\"www.tasteofhome.com\/collection\/best-chefs-knife\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chef&#8217;s knife<\/a> to slice the crown roast between the bones, separating it into bone-in pork chops.<\/p>\n<p>To really impress your dinner guests, carve the crown roast at the table. If the idea of slicing in front of a crowd makes you break into a sweat, be sure to at least present the crown to your guests before returning to the kitchen to carve the roast without an audience.<\/p>\n<h2>Stuffed Crown Roast of Pork Variations<\/h2>\n<ul>\n<li><strong>Add a spice rub:<\/strong> For extra flavor, coat your roast with a dry spice rub like our\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/all-purpose-meat-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/all-purpose-meat-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">all-purpose meat seasoning<\/a>.<\/li>\n<li><strong>Use herbs:<\/strong> Dry or fresh herbs also work well as a rub. Use a dried herb blend like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/italian-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/italian-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Italian seasoning<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/article\/herbes-de-provence\/\" data-name=\"www.tasteofhome.com\/article\/herbes-de-provence\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">herbes de Provence<\/a>. Or make your own herb blend using fresh or dried herbs like parsley, sage, rosemary or thyme.<\/li>\n<li><strong>Skip the crown:<\/strong> The crown makes for a spectacular presentation, but there&#8217;s no need to take the extra step if you don&#8217;t want to. You can make an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-pork-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/herb-crusted-pork-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">herb-crusted pork loin<\/a> by placing the roast, fat side up, on a rack set in a shallow roasting pan. Bake it, uncovered, at 350\u00b0 for 1 hour and 30 minutes to 1 hour and 45 minutes or until a thermometer inserted into the thinnest part of the roast reads 145\u00b0. The stuffing can be baked separately or set around the edges of the pork as it roasts.<\/li>\n<\/ul>\n<h2>How to Store Stuffed Crown Roast of Pork<\/h2>\n<p>You can store leftover crown roast of pork in an airtight container in the refrigerator. For food safety, be sure to refrigerate the leftovers within two hours of cooking.<\/p>\n<h3>How long does roast pork last?<\/h3>\n<p>Crown roast of pork will last for up to four days in the refrigerator. For longer storage, it can be frozen for up to three months. Slice the roast and store the portions in the freezer in freezer-safe containers. Thaw the pork in the refrigerator overnight before reheating it.<\/p>\n<h3>How do you reheat crown roast of pork?<\/h3>\n<p>For the best results, we recommend reheating crown roast of pork leftovers in the oven. To reheat, place the pork on a rimmed baking sheet and cover it with foil. Reheat it in a 375\u00b0 oven until the internal temperature reaches 165\u00b0.<\/p>\n<h2>Stuffed Crown Roast of Pork Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2081190\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_9.jpg?fit=700,1024\" alt=\"Overhead shot of Crown Roast of Pork with Stuffing; thicken pan juices and serve with stuffing and pork on plate; knife and fork; napkin; a glass of water.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you keep crown roast of pork from drying out in the oven?<\/h3>\n<p>The key to preventing crown roast of pork from drying out is to avoid overcooking it. Cooking at a low temperature for a long period of time helps to ensure even cooking. Although pork is typically cooked to a minimum temperature of 145\u00b0, stuffed pork must be cooked until the stuffing reaches an internal temperature of 160\u00b0 for food safety reasons.<\/p>\n<h3>What can you serve with a crown roast of pork?<\/h3>\n<p>When it comes to sides for a stuffed crown roast of pork, you have a lot of options. For veggie sides, think <a href=\"https:\/\/www.tasteofhome.com\/recipes\/scalloped-sweet-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/scalloped-sweet-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">scalloped sweet potatoes<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/parmesan-roasted-broccoli\/\" data-name=\"www.tasteofhome.com\/recipes\/parmesan-roasted-broccoli\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Parmesan-roasted broccoli<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-zucchini-2\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-zucchini-2\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">air-fryer zucchini<\/a>. If you&#8217;re looking for sides that have a touch of sweetness, try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweet-candied-carrots\/\" data-name=\"www.tasteofhome.com\/recipes\/sweet-candied-carrots\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">candied carrots<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-applesauce\/\" data-name=\"www.tasteofhome.com\/recipes\/spicy-applesauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spicy applesauce<\/a>. And, of course, <a href=\"https:\/\/www.tasteofhome.com\/collection\/side-salad-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/side-salad-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">side salad recipes<\/a> are always a good choice, as is a basket of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-yeast-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-yeast-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy yeast rolls<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This stuffed crown roast of pork recipe features a bone-in pork loin and savory Italian sausage stuffing. The elegant roast looks great as a holiday centerpiece.<\/p>\n","protected":false},"author":7061,"featured_media":2081031,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304423,304328,304993,304292,305487,304338,303966,304988,304408,304368,303887,306848,304268,307307,304458,307383,307400,306441,324623,304238,304243,304150,303883,304468],"categories-v2":[308500,308821,308988,308984,308481,308940,308305,310796,308992,308495,308935,308813,308745,308478,309603,259483,310342,308865,310410,310430,312419,309177,339175,309586,309434,308476,308875],"coauthors":[145797],"recommended_recipes":[{"post_title":"Roast Pork and Potatoes","post_link":"\/recipes\/roast-pork-and-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/11\/Roast-Pork-and-Potatoes_EXPS_TOHX25_1641_MD_P2_11_12_6b.jpg"},{"post_title":"Pork Chops with Apples and 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Editor's Tip: The aluminum foil helps to prevent the bones from browning as the crown roast cooks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the stuffing","text":"For the stuffing, in a large skillet, cook the sausage over medium heat until it's no longer pink. Drain off the fat and set the sausage aside. In the same skillet, saute the onions, carrots, celery and garlic in the remaining canola oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon the stuffing into the center of the crown roast.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Continue baking","text":"Bake the stuffed roast for one hour longer or until a thermometer reads 160\u00b0 and the meat juices run clear. Replace the foil with decorative frills if desired. Remove the stuffing from the center of the roast and transfer it to a serving bowl. Slice the roast between the ribs to serve. Editor's Tip: The right internal temperature of pork chops (and other cuts of pork) is 145\u00b0. However, stuffed meat and poultry need to be cooked until the stuffing reaches an internal temperature of 160\u00b0. We recommend using an instant-read thermometer to ensure your meat reaches the correct food-safe temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Stuffed-Crown-Roast-of-Pork-FT24_16555_JR_1107_6.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 399 calories","fatContent":"23g fat (7g saturated fat)","cholesterolContent":"90mg cholesterol","sodiumContent":"583mg sodium","carbohydrateContent":"12g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"34g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RockingDRanch"},"reviewBody":"This was fabulous! I've never made anything like this before and I wanted to do something different for Christmas. I made this and my entire picky family loved it! In fact, it has been requested again this year! Definately a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16555","romance_copy_dek":"This stuffed crown roast of pork is succulent, savory and certain to impress. 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