Pork Crown Roast with Stuffing

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This roast was absolutely beautiful. I've never served a dish where everyone was grabbing their cameras to take pictures. The butcher provided gold crown booties that really made the roast festive. I doubled the rice as suggested by other reviewers and it was a hit too. The roast cooked more quickly then indicated in the recipe, it was a 10 pound roast that was done in 2 1/2 hours. I will definitely make this again.

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This pork needed a sauce. The pork was fine and made a nice presentation, but it was blah. I was really surprised after reading all of the reviews Also, I wouldn't cook it until 170 either, I think it would be too dry. We cooked it until 160 and it was borderline.

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I had difficulty with the puff pastry. The bottom layer was very soft and soggy.

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My family absolutely loved this dish. The roast was very moist and tender. It was very flavorful and tasty. I will definitely use this recipe again when making this roast. It was fabulous.

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I had made this for my husband Mike after he saw this on television. This recipe was not only easy to make but a double thumbs up delicious! My 3 children (ages, 11, 8 & 6 gobbled it up too!

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Thank you, Paula! The crown roast was exceptionally moist, flavorful, and beautiful. We fixed it for Christmas, and my sister-in-law was so impressed she took a picture! Even novice cooks will receive rave reviews with your recipe.

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Very Very good and juicy.

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I made this today for Christmas dinner. Got rave reviews! Only thing I did different was to use a traditional bread stuffing instead.

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I tweaked this by using fresh garlic, freshly ground black pepper, and kosher salt in place of the house seasoning for both the meat rub and the rice. After all, why not use fresh?

I also doubled the rice, leaving the rest of the rice recipe the same.

This got rave reviews at our Christmas table, and I will definitely do it again. Thanks, Paula!

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Impressive, this was crown roast made easy. Thank you!