Crown Roast of Pork with Savory Fruit Stuffing |
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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 14 |
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A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below). Ingredients:
1 pork loin crown roast (about 8-9 pounds, 14 ribs) |
2 tablespoons vegetable oil |
1 cup onion, diced |
1 cup celery, diced |
5 cups dry bread, cubes |
4 medium apples, peeled cored and chopped |
4 medium pears, peeled,cored and chopped |
3/4 cup golden raisin |
1/2 cup chopped pecans |
1/4 cup prepared horseradish |
1/2 cup chicken stock |
1/4 cup butter or 1/4 cup margarine, melted |
1 teaspoon ground sage |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb sweet italian sausage link, casings removed |
1/4 cup butter |
5 cups chopped onions |
2 cups chopped celery |
8 cups diced cored tart green apples |
1 tablespoon dried rubbed sage |
2 teaspoons dried thyme |
1/2 teaspoon ground allspice |
5 1/2 cups herbed cubed seasoned stuffing mix |
Directions:
1. Place pork roast in roasting pan, resting on bone tips (like a rack).
2. Insert a meat thermometer into the thickest part of the meat.
3. Roast, uncovered, at 325°F for 1 1/2 hours.
4. In a medium skillet, heat vegetable oil.
5. Sauté onions and celery until onions are golden.
6. Transfer to a large bowl.
7. Add remaining ingredients and toss well.
8. Remove roast from oven; drain off excess fat.
9. Turn roast right side up (bones facing up), and replace in pan.
10. Fill cavity with stuffing.
11. Spoon the rest of the stuffing into a greased baking dish.
12. Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
13. Let roast stand 15 minutes, prior to slicing.
14. Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
15. Using slotted spoon, transfer sausage to large bowl.
16. Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
17. Add apples; saute until apples are tender but still hold shape, about 10 minutes.
18. Add sage, thyme and allspice; saute for another minute.
19. Add to sausage.
20. Stir in stuffing mix.
21. Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
22. Fill center of crown roast of pork with stuffing (following above directions).
23. Transfer remaining stuffing to prepared dish.
24. Cover with foil and bake until heated through, about 40 minutes.
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