Cranberry-Stuffed Crown Roast of Pork Recipe

 Cranberry-Stuffed Crown Roast of Pork Recipe Cranberry-Stuffed Crown Roast of Pork Recipe photo by Taste of Home Rating 0

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This is my favorite party roast - everyone just loves it! It makes such a statement when you place it on the table, and the flavor is incredible.
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Cranberry-Stuffed Crown Roast of Pork Recipe
  • Prep: 45 min. Bake: 1-1/2 hours + standing
  • Yield: 12 Servings
    •
45 90 135

Ingredients

  • 1 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 pork crown roast (12 ribs and 7 pounds)
  • STUFFING:
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 5 cups cubed day-old bread
  • 1 cup chicken broth
  • 2/3 cup cooked long grain rice
  • 1/2 cup cooked wild rice
  • 1/3 cup chopped fresh cranberries
  • 1/4 cup minced fresh parsley
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon pepper
  • CRANBERRY GRAVY:
  • 1 cup hot water
  • 3 tablespoons all-purpose flour
  • 1 teaspoon brown sugar
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 1/2 cup cranberry juice

Directions

  • Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350° for 1 hour.
  • In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture.
  • Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145°. Remove foil from ends; cover and let stand for 15 minutes before slicing.
  • Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups.
  • In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove stuffing to a serving bowl and cut between ribs. Serve with gravy. Yield: 12 servings.

Originally published as Cranberry-Stuffed Crown Roast of Pork in Country Woman Christmas Annual 2006, p46

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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