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Crown Roast of Pork with Double Fennel Stuffing

Spice Islands®

Crown Roast of Pork with Double Fennel Stuffing


  • Prep Time: 30 minutes
  • Total Time: 4 hours 40 minutes

8 to 10 servings


Spice Rub

1 tablespoon Spice Islands® Fennel Seed

1 tablespoon Spice Islands® Garlic Salt

1 tablespoon Spice Islands® Poultry Seasoning

1 tablespoon Spice Islands® Thyme

2 teaspoons Spice Islands® Medium Grind Black Pepper

Stuffing and Pork

1/4 cup butter

1/4 cup Mazola® Extra Virgin Olive Oil

2 bulbs fresh fennel, stalks removed, coarsely chopped

1 cup chopped onion

1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

1/2 cup chopped dried apricots

1/2 cup chopped dates

6 cups firm white bread, cubed, dried (about 6 slices)

1 cup reduced sodium chicken broth

12 to 16 bone tied, crown roast pork (about 8 pounds)


Combine spice rub ingredients in a small bowl. Set aside.

Heat butter and olive oil in a large skillet. Add fresh fennel, onions, 2 tablespoons of the spice rub and cinnamon. Cook for 5 to 7 minutes until vegetables are tender but not browned. Add dates and apricots; cook 1 to 2 minutes until heated through. Place bread cubes in a large bowl; toss with fennel and onion mixture. Add chicken broth.

Rub remaining spice rub on exterior and interior of roast. Transfer roast to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and bones of roast with foil. Place on lower oven rack and bake at 350°F for 3-1/2 to 4 hours until roast is well browned and internal temperature is at least 155°F. Remove and let roast rest for at least 10 minutes.

To serve, slice roast between bones and serve with dressing.

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