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Pork Crown RoastApple Pecan Stuffing

Difficulty 2/5
Prep time 30 mins

Cook time 140 mins
Serves 8-12

Hardwood Hickory

To really impress your guests, fill the center of the pork roast with smoked apple stuffing.


3 tbsp extra-virgin olive oil, plus extra for finishing

1/2 fresh bunch sage

1/2 fresh bunch thyme

1 large Spanish onion, thinly sliced

Kosher salt

freshly ground black pepper

3 Granny Smith apples, peeled and diced

1 1/2 cups raw pecans

2 eggs

3/4 cup heavy cream

1 1/2 cups low-sodium chicken stock

5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces

1/4 bunch fresh flat-leaf parsley, roughly chopped


Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired.

Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples.

Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes.

In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.

Scoop stuffing into cavity of pork crown roast and cook accordingly with roast. Enjoy!

Recipe provided by Chef Tyler Florence. Check out his Instagram and Facebook for more recipes and food inspiration.

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