Crown Roast of Pork with Cranberry Stuffing and Orange Glaze Recipe

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Crown Roast of Pork with Cranberry Stuffing and Orange Glaze Recipe

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Tart cranberries and a sweet orange glaze blend beautifully in this timeless recipe. This elegant yet easy roast has made many appearances at special dinners in our home.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 3 hours + standing
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 3 hours + standing

Ingredients

  • 1 pork crown rib roast (about 7 pounds)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 6 tablespoons butter
  • 1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted, divided
  • 4 cups soft bread cubes
  • 1 teaspoon salt
  • 1/4 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper
  • 1 cup fresh or frozen cranberries, thawed
  • 1/2 cup honey

Directions

Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat thermometer inserted into meat between ribs reads 150°.
Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer.
Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Yield: 14 servings.
Originally published as Stuffed Crown Roast of Pork in Country Pork 1996, p69

Nutritional Facts

8 ounce-weight: 359 calories, 17g fat (7g saturated fat), 84mg cholesterol, 328mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 30g protein.

  • 1 pork crown rib roast (about 7 pounds)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 6 tablespoons butter
  • 1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted, divided
  • 4 cups soft bread cubes
  • 1 teaspoon salt
  • 1/4 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper
  • 1 cup fresh or frozen cranberries, thawed
  • 1/2 cup honey
  1. Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat thermometer inserted into meat between ribs reads 150°.
  2. Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer.
  3. Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Yield: 14 servings.
Originally published as Stuffed Crown Roast of Pork in Country Pork 1996, p69

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