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Pork Crown Roast with Cranberry Stuffing

Submitted by: Mary on 11/04/2003
1786 views
2.63 avg rating
201 votes
 
 
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Ingredients

8 lb Pork crown roast (about 16 ribs)
2 t Salt
1 t Pepper


CRANBERRY STUFFING:

1 C Butter
1 1/2 C Chopped celery (stalks and leaves)
3/4 C Finely chopped onion
1 Whole loaf low carb bread, (16 slices) dried and cut into cubes.
1/2 C Fresh cranberries, chopped
2 T Fresh Sage leaves, chopped
1 T Fresh Thyme leaves, chopped
1 1/2 t Salt
3/4 t Pepper

Directions

STUFFING:



Dry the bread slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes.



Melt butter in 10 inch skillet over medium heat.



Cook celery, onion, and cranberries in butter, stirring frequently until onion is tender. Stir in about 1/3 of the bread cubes.



Place celery mixture in large bowl. Add remaining bread cubes and ingredients, toss.



Makes 9 cups stuffing (enough for a 12 lb roast or turkey)



CROWN ROAST:



Heat oven to 325 F degrees.



Sprinkle pork with salt and pepper. Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends in aluminum foil to prevent excessive browning. Insert a meat thermometer so tip is in thickest part of meat and does not touch bone or rest in fat. Place small heatproof bowl or crumpled aluminum foil in crown to hold shape of roast evenly.



Bake uncovered 2 1/2 to 3 1/2 hours or until thermometer reaches 155 degrees.



While pork is baking, make cranberry stuffing.



One hour before pork is done, remove bowl or aluminum foil from center and fill center of crown with stuffing. Cover only stuffing with aluminum foil for first 30 minutes.



Remove pork from oven, cover with tent of foil and let stand for 15 to 20 minutes or until thermometer reads 160 degrees.



Remove foil wrappings, place paper frills on bone ends if desired.

Servings

12

Calories

9

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

To serve, spoon stuffing inot bowl and cut pork between ribs.
 
 
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