Kenmore Honored Harvest Time entry by Susan Schultz, Iowa State Fair

September 12, 2013 by Kenmore

As a child, we lived on an acreage & raised our own chickens, milked our own cows, raised a steer, a pig for the table, & a big garden. When my siblings & I came home from school we had chores to do. I would help Mom milk. Then supper would need to be prepared. In the summer there were chickens to butcher, a garden to tend to, & canning to do. It was when school started in the fall that I really looked forward to, especially to one particular evening when coming home after school. That is where my recipe originates. Getting off the school bus & walking up to the yard gate, a smell would resonate through the air. One that was very familiar, a smell so defined it signaled that the hard labor of the gardening season would be rewarded. Mom would roast a bone in pork loin (fresh from the butcher) with harvest vegetables, dressing & gravy. Instead of pork loin, I stepped it up to a crown roast. It isn’t Mom’s, but it’s edible. The house & barn are gone now, but the memories remain.


preparation time
0 mins

cook time




1 crown roast of pork (5 pound roast is about 10 to 12 chops, depending on the size of chops, serving 6) (5lb roast is about 10-12 chops, depending on size of chops)

2 tablespoons olive oil Pork Crown Roast

2 tablespoons minced garlic Pork Crown Roast

4 tablespoons chopped sage Pork Crown Roast

2 tablespoons chopped thyme Pork Crown Roast

0.25 cup pork stock or broth Pork Crown Roast

2 tablespoons olive oil Cranberry Walnut Stuffing

1 medium onion chopped Cranberry Walnut Stuffing

1 small clove garlic, chopped (optional) Cranberry Walnut Stuffing

1 celery rib, chopped Cranberry Walnut Stuffing

1 teaspoons dried thyme Cranberry Walnut Stuffing

1 teaspoons ground sage Cranberry Walnut Stuffing

2 tablespoons apple cider Cranberry Walnut Stuffing

8 cup dried bread cubes Cranberry Walnut Stuffing

1 cup chopped walnuts Cranberry Walnut Stuffing

0.33 cup dried cranberries Cranberry Walnut Stuffing

0.25 cup fresh parsley, chopped Cranberry Walnut Stuffing

2.5 cup vegetable stock Cranberry Walnut Stuffing

1 teaspoons seasoned salt Harvest Vegetables

0.5 teaspoons ground black pepper Harvest Vegetables

0.5 teaspoons ground nutmeg Harvest Vegetables

0.5 teaspoons freshly grated ginger Harvest Vegetables

0.5 teaspoons sage Harvest Vegetables

9 red apples of your choice, halved. (I prefer a tart apple, I use Carefree Liberty from my tree) or 6 Whitney crabapples whole Harvest Vegetables



Preheat oven to 325 degrees.

For the Roast:

Place the roast on a rack in a heavy shallow roasting pan. Rub all over with the olive oil and the garlic and season generously with salt and pepper along with the thyme and sage. Fill central cavity with a large foil ball and cover bone tips with small pieces of foil.

Bake at 325 degrees as follows:

* 10 chop roast-approx 1-1/2 to 2-1/2 hours uncovered * 12 chop roast - approx 2 to 3 hours uncovered. * 16 chop roast - approx 2-1/2 to 3 hours uncovered. Roast at 325 degrees for 45 minutes, basting occasionally with pan juices. Meanwhile, prepare stuffing and harvest vegetables.

For the Stuffing:

Heat oil in a large skillet over medium heat; add in the onion and celery; add garlic cover and cook 5 minutes until softened. Add in the thyme and sage, stiffing to coat; stir in apple cider and cook for one minute. Transfer mixture to a casserole dish add in the bread cubes, walnuts, cranberries, parsley, salt, and pepper; stir in just enough stock to moisten, and mix well. Taste and adjust seasonings, adding a little more stock if the mixture is too dry. Remove roast from oven and remove foil ball. Fill cavity with stuffing. Now is the time to add the vegetables at the base of the roast.

For the Vegetables:

Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well. Spread vegetables in single layer at the base of the crown roast in the baking dish. Sprinkle with fresh herbs and bake for 1 to 1-1/2 hours, basting the roast frequently with pan drippings, until a meat thermometer reads 150 to 160 degrees. Remove roast from oven; cover with foil and let stand for 15 minutes before slicing. Serve with stuffing and oven-roasted harvest vegetables and gravy.

For the Pork Gravy:

~ Capture the rich essence of roasted pork by using the flavorful meat juices and drippings left in the pan ~ Remove pork from roasting pan or skillet; keep warm. Pour pan drippings into a large glass measure. Let stand until fat floats to top. Skim fat from drippings; reserve 3 tablespoons fat. ** If you don't get enough fat from the roast add vegetable oil to make up the difference. Return reserved fat to pan; sprinkle with flour. Cook and stir over medium heat for 1 to 2 minutes, scraping browned bits free from pan. Add enough Pork Stock/broth to make 2 cups. Return to pan. Cook and stir until smooth and thickened. Serve with pork.


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