Crown Pork Roast with Apple-Cranberry Stuffing
For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. —Donna Goutermont, Juneau, Alaska
Total TimePrep: 20 min. Bake: 2-1/4 hours + cooling
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried sage leaves
- 1 pork crown roast (14 ribs and about 9 pounds)
- 1/2 cup butter, cubed
- 1 large onion, chopped
- 1 celery rib, chopped
- 2 medium apples, peeled and chopped
- 1/2 cup dried cranberries
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups soft whole grain bread crumbs
- 1/2 cup chicken broth
- Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
- For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth.
- Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.
Nutrition Facts1 rib with 1/2 cup stuffing: 472 calories, 22g fat (10g saturated fat), 109mg cholesterol, 761mg sodium, 24g carbohydrate (8g sugars, 4g fiber), 42g protein.
Originally published as Crown Pork Roast with Apple Cranberry Stuffing in Country Woman December/January 2013
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