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Cornbread Stuffed Crown Roast of Pork Recipe

Cornbread Stuffed Crown Roast of Pork

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Average Rating:

Total Reviews: 13

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  • on January 05, 2013

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    This turned out fantastic! I went to Publix and the butcher fixed me up with a 8 lb roast that easily feed 14 on New Years Eve. We loved the cornbread as well. Not sure why the other reviews said it was tasteless unless you used dry herbs. Will definitely make this again.

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  • on December 25, 2012

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    This was so easy and delicious! One tip is to put the roast bone side down on a beer can chicken rack. Couldn't figure out how to balance the roast on the bones so after I tied it I put my beer can chicken rack in the middle! The cornbread stuffing was also delicious. Would make this again.

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  • on December 25, 2011

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    I chose this recipe because it takes the shortest time and it was not complicated. Honestly, I made it much simpler - not frenched beef ribs, barbeque seasoning, garlic powder and regular packeged stuffing from the store (just added the onions and water. I roasted the ribs the way Paula says. My dinner was easy and delicious, my family said these were the best ribs they have ever tested. Thank you Paula for the general idea.

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  • on December 23, 2011

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    Crown roast was excellent with good flavor, juicy and tender, but the dressing was not a hit. It was rather bland. If I make this recipe again, I will definitely ditch the dressing in favore of my old sage dresing recipe.

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  • on December 12, 2011

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    Okay I followed the recipe exactly except for the cilantro. My family really aren't cilantro fans. The crown roast was perfect! Everyone raved about it and wanted to know when we're having it again. The stuffing was just awful. No flavor at all. I can't see how leaving out cilantro could make this stuffing taste so bad so I am giving this only two stars. I say make the roast but ditch this cornbread stuffing and make a different one.

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  • on November 22, 2011

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    I know haven't been back since last Christams season, but I have to say I tried this recipe for last year's family Christmas dinner and it came out FANTASTIC! My first time! I was so proud that I posted a picture on Facebook! Everything tasted divine! The rub was the TRUTH! Th chops were very juicy! It was such a hit that now everyone wants to know if I'm making it again this year. Great recipe Paula! Thanks so much! :

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  • on December 27, 2010

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    I couldn't get a 5 lb. roast either. Mine was 8+ lbs. I live in a good size city. A 5 pound roast wouldn't be big enough, or have enough ribs on it for them to tie them in a circle. The recipe was confusing. I watched the show and she put it in with the bone ends up. Her recipe says, turn the roast upside down. At the end of the recipe, she says to flip the roast upright on top of the stuffing. So, we cooked it upside down the entire time, and flipped it at the end. It was delicious. I can't wait to have a dinner party and cook this. What a festive treat. Our three boys went nuts over the flavors, as did my husband and I. I just wish people would quit giving reviews before trying the recipe. Giving a recipe a rating before determining whether you liked it, after doing it yourself, creates the ratings to be inaccurate.

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  • on December 22, 2010

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    To mason.sheryl: roast in a 450 degree oven for 15 min, then lower to 350 degree. Roast just means bake, NOT BROIL! When you use the broil function, the oven heats from the top instead of the bottom which will totally change how the meat is cooked.

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  • on December 20, 2010

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    When it says roast for 15 minutes, what does that mean? What temp? Does that mean broil? The directions say to lower temp to 350 after roasting for 15 mintues. Lower from what to what?

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  • on December 19, 2010

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    Fantastic! I just watched the show but Paula did have the roast bones side up.

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