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Crown Roast of Pork with Cranberry Stuffing and Orange Glaze

 Crown Roast of Pork with Cranberry Stuffing and Orange Glaze
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.
14 ServingsPrep: 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

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Crown Roast of Pork with Cranberry Stuffing and Orange Glaze (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (8 ounces) equals 359 calories, 17 g fat (7 g saturated fat), 84 mg cholesterol, 328 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer