PORK
CROWN ROAST WITH APPLE-RAISIN STUFFING
Oval
Roaster
Pork
Crown Roast
Ingredients:
- 12
to 14 pound pork crown roast (20 to 25 ribs)
Order crown roast from your butcher several days ahead.
- 1
teaspoon rubbed sage
- 1
teaspoon ground thyme
- salt
and pepper to taste
Preparation:
- Preheat
oven to 325° F with bottom rack in lowest position, and top rack
removed. Rub roast with mixture of sage, thyme, salt and pepper.
- Place
roast into Oval Roaster with bone ends up. Insert meat thermometer so
tip is in thickest part of pork but not against bone or resting in fat.
Prepare
stuffing following recipe below. Fill cavity of roast with stuffing,
packing lightly. Using aluminum foil, cover stuffing and ends of bones
to prevent overbrowning. Place remaining stuffing into a greased 9”x5”x3”
loaf pan ; cover and refrigerate.
- Place
Oval Roaster into oven; roast uncovered for 3-4 hours or until meat
thermometer reads 160°-170° F, approximately 15-20 minutes per
pound. During last 30 minutes of roasting, remove foil to allow stuffing
to brown and add extra pan of stuffing.
- Remove
roast from oven; allow roast to stand 15 to 20 minutes before carving.
- To
serve, place roast on serving platter. Place paper frills(available
from butcher) on bone ends if desired. Remove strings from roast and
slice between ribs.
Apple-Raisin
Stuffing
Ingredients:
- 1
14-ounce package dried stuffing cubes, sage and onion flavor
- 3
cups finely chopped apples, peeled and cored
- 3/4
cup raisins
- salt
and pepper to taste
- 1/4
cup butter or margarine
- 1
cup chopped onion
- 1-1/2
cups chopped celery
- 2
cups chicken broth
Preparation:
- Place
dried stuffing cubes, chopped apples, raisins, salt and pepper in large
bowl.
- Melt
butter or margarine in skillet over medium high heat of range, add onion
and celery; sauté until tender, about 8 minutes.
- Combine
onion and celery mixture with dried stuffing cubes, apples and raisins.
Stir in chicken broth to moisten. Makes approximately 10 cups.
Serves
10-12 |