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Stuffed Crown Roast of Pork

Stuffed Crown Roast of Pork
It looks so elegant that everyone thinks I really fussed when I serve this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. My family loves the succulent pork and savory bread stuffing. -Betty Claycomb, Alverton, Pennsylvania
8 ServingsPrep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 1 pork loin crown roast (5 to 6 pounds, about 10 ribs)
  • 1/2 teaspoon seasoned salt
  • MUSHROOM STUFFING:
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced celery
  • 1/4 cup butter, cubed
  • 3 cups day-old cubed bread
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup apricot preserves
  • 1 cup whole fresh cranberries, optional

Directions

  • Place roast, rib ends up, in a shallow roasting pan; sprinkle with
  • seasoned salt. Cover rib ends with foil. Bake, uncovered, at
  • 350° for 1 hour.
  • Meanwhile, saute mushrooms and celery in butter until tender. Stir in
  • the bread cubes, salt and pepper. Spoon into the center of the
  • roast. Brush sides of roast with preserves. Bake 30-45 minutes
  • longer or until a thermometer inserted into stuffing and meat
  • between ribs both read 145°; remove foil. Let meat stand for 10
  • minutes before slicing.
  • If desired, thread cranberries on a 20-in. piece of thin string or
  • thread. Transfer roast to a serving platter. Loop the cranberry
© Taste of Home 2013

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Stuffed Crown Roast of Pork (continued)

Directions (continued)

  • string in and out of the rib ends. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 401 calories, 20 g fat (9 g saturated fat), 105 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 1 g fiber, 38 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013