| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 20 min |
| Cook: | 3 hr 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 5 tablespoons Worcestershire sauce
- 1 packet green peppercorn marinade mix
- 1 packet zesty herb and garlic seasoning mix
- 7 to 8 pound pork crown roast
- 4 hot Italian sausages, casings removed
- 1 packet onion mushroom soup mix
- 1 (16-ounce) can fat-free, low-sodium chicken broth
- 1 (10-ounce) can golden mushroom soup
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/3 cup fresh Italian parsley leaves, chopped
- 6 cups sourdough croutons
- Salt and pepper
Instructions
- Sourdough Dressing:
- Preheat the oven to 325 degrees F.
- Crown Roast:
- In a shallow roasting pan, combine the Worcestershire sauce, green peppercorn marinade mix, and herb seasoning mix. Place the crown roast into pan, bone ends up. Wrap the bone ends with aluminum foil to prevent them from browning too quickly. Using a pastry brush or spoon, coat the entire meat surface with the sauce mixture. Transfer the pan to the oven and roast uncovered for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours.
- Sourdough Dressing:
- In a large nonstick skillet, saute the sausages until browned, about 5 minutes. Add the onion mushroom soup mix, vegetable broth, and golden mushroom soup. Stir in the thyme, marjoram, parsley, and croutons. Season with salt and pepper.
- Remove the roast from the oven about 45 minutes before it is done. Fill the cavity with the sourdough dressing. Return the roast to the oven and cook for the remaining 45 minutes. Transfer the crown roast to a platter and replace the foil with paper frills.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 807 |
| Total Fat | 50 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 65 g |
| Cholesterol | 212 mg |
| Sodium | 986 mg |
Reviews
Beautiful
Our dog had to be euthanized after we fed him leftover scraps of the crown roast. The sodium content was way too high for him. So watch out!
My kids love it…I love it!! Great recipe!!!
I have made this stuffing recipe for the last 3 Thanksgivings and my family loves it. I would definitely use low sodium chicken broth and I don’t add any extra salt. I did find it to be a little dry the first time, so added about another 14-16 oz of chicken broth to get the texture we prefer. I bake it in a big, shallow pan to get lots of crispy bits on top. One of our favorites.
Stop rating things you haven’t cooked it screws up the entire ratings system for people who choose recipes based off of ratings. I have made this recipe several times it is awesome, easy, and gorgeous. If you have a question about a recipe find someone to answer it don’t put a rating if you have never cooked the recipe, so annoying. You use the whole package and you find them in the grocery store next to the gravy packages if their not there improvise.
I have Sandra’s cookbook and came across this recipe a few years ago while I was looking for something to make for Christmas Eve dinner. It was a hit! My family and friends raved about it. In fact, my friend requested the recipe because her husband loved it so much and my daughter requested it again this Christmas Eve for dinner. I made it again a week ago and everyone really enjoyed it. I was worried about the high sodium content coming from the packaged seasoning because we rarely add salt to our cooking, but it did not taste overly salty to us. I couldn’t find the green peppercorn marinade mix that was requested in the recipe, so I substituted one that sounded as if it had similar ingredients. I think what you want more than anything is the flavoring. I actually ended up using a steak marinade mix. I made my own sourdough croutons and the stuffing was delicious. Very easy and impressive if entertaining.
I served this for Thanksgiving and everyone ranted and raved about it. Now they requested it for Christmas. I can’t wait. It is marinating right now.. Merry Christmas to one and all.
I want to try this recipe for my Christmas dinner. However I need too know how much is in a packet of the seasoning mixes and where I might find them.
Thank you,
Thank you,
I can’t believe all the salty reviews. My daughter made this for Thanksgiving. She made it according to the recipe. It was absolutely the best. It was not salty at all –it was perfect, of the 10 people there they all raved about how good it was and the best they had ever eaten. Thanks Sandra!!
First, let me tell you I’m not a person known her cooking, and this year I HAD to host Thanksgiving. I wanted to prepare something grand and this was FANTASTIC!!!!
I made the pork roast following your recipe (I doubled everything because I had a roast to feed 20 people) It was so easy….. I made the stuffing with the exception of the sourdough. (I used seasoned breadcrumbs like my mom used)and it was awsome!!!
My family was very impressed and they are a tough crowd to please.
Thank you
Tracey