July 10, 2026

Crown Roast of Pork with Cashew Stuffing

Name: Crown Roast of Pork with Cashew Stuffing
Prep time: 60 min
Total time: 210 min
Yield: 16
Ingredients: 6 pounds (2.72 kg) pork rib crown roast; 1 tablespoon (15 mL) vegetable oil; 1/4 cup (32 g) Earth Balance® Vegan Cooking & Baking Sticks (1/4 cup = 4 tablespoons); 2 large onion, chopped (2 large = 2 cups (256 g)); 1 cup (128 g) chopped celery; 6 slices bacon, chopped; 1 can (398 mL) sliced peaches in juice, undrained; 16 slices Udi’s® Whole Grain Sandwich Loaves, cubes; 1/2 cup (64 g) raisins; 1 1/3 cups (156 g) unsalted cashew pieces; 2 teaspoons (16 g) dried marjoram leaves; 1/4 cup (32 mL) white wine vinegar; 1 large egg; 1/4 teaspoon (1.25 g) salt; 1/4 teaspoon (1.25 g) ground black pepper; PAM® Expeller Pressed Olive Oil

60

Prep Time Minutes
210
Total Time Minutes
16
Number of Ingredients
16
Servings

Tags:

PAM,
Main Dish,
Winter,
Holiday & Seasonal,
Christmas/Holiday Season,
Thanksgiving,
Oven,
Over 45 min

Ingredients

6 pounds (2.72 kg) pork rib crown roast
1 tablespoon (15 mL) vegetable oil
1/4 cup (32 g) Earth Balance® Vegan Cooking & Baking Sticks (1/4 cup = 4 tablespoons)
2 large onion, chopped (2 large = 2 cups (256 g))
1 cup (128 g) chopped celery
6 slices bacon, chopped
1 can (398 mL) sliced peaches in juice, undrained
16 slices Udi’s® Whole Grain Sandwich Loaves, cubes
1/2 cup (64 g) raisins
1 1/3 cups (156 g) unsalted cashew pieces
2 teaspoons (16 g) dried marjoram leaves
1/4 cup (32 mL) white wine vinegar
1 large egg
1/4 teaspoon (1.25 g) salt
1/4 teaspoon (1.25 g) ground black pepper
PAM® Expeller Pressed Olive Oil

Directions

View photos

Step one

Preheat oven to 325°F (165oC). Place crown roast, bone-tips up, on rack in shallow roasting pan. Make a ball of aluminum foil; press into center of roast to hold open. Brush bone tips with oil. Bake, uncovered, 1 1/2 hours, basting occasionally with the pan drippings.
Step two

Melt Earth Balance® in large skillet over medium-high heat. Add onions, celery and bacon; cook 6 minutes, or until bacon is crisp and vegetables are crisp-tender, stirring frequently. Spoon into large bowl. Drain peaches, reserving 1/2 cup (125 mL) of the juice. Chop peaches. Add to vegetable mixture along with the 1/2 cup (125 mL) reserved peach juice, the bread cubes, raisins, cashews, marjoram, vinegar, egg, salt and pepper; mix lightly.
Step three

Remove foil from center of roast. Spoon stuffing loosely into cavity. Place any remaining stuffing in casserole dish sprayed with cooking spray; cover. Set aside.
Step four

Bake roast an additional 45 minutes to 1 hour, or until meat thermometer inserted in thickest part of roast registers 160°F (71oC), covering with additional foil, if necessary, to prevent overbrowning. Add extra stuffing in casserole dish to oven for the last 30 minutes of the roast baking time.