Folks may be intimidated to prepare an elegant crown roast of pork, but it's actually an easy entree. Our four grown sons and their families expect this every Christmas. —Mary Ann Balam, Tujunga, California
- 1 pork crown roast (16 ribs and about 10 pounds)
- 2 garlic cloves, slivered
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups apple juice or cider
- APPLE RAISIN STUFFING:
- 1 cup raisins
- 1 cup boiling water
- 1 cup chopped onion
- 1 cup chopped celery
- 1 garlic clove, minced
- 3/4 cup butter
- 5 cups soft bread crumbs
- 3 cups chopped peeled tart apples
- 1/4 cup minced fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon paprika
- Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350° for 1 hour, basting occasionally.
- Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well.
- Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs. Yield: 12-16 servings.
Originally published as Stuffed Crown Roast of Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p18
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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