Pork Crown Roast With Cran Apple Stuffing


16 rib) pork crown roast (about 7 lbs.)
2 c.s cranberries, finely chopped
1/2 c. sugar
1/2 c. butter
2 sm. onions, diced
2 c.s diced celery
8 c.s white bread cubes (about 10 slices)
2 med. cooking apples, peeled and finely chopped
1 egg


About 4 1/2 hours before serving: Preheat oven to 325 degrees. Sprinkle pork roast with 1 tablespoon salt and 1/4 teaspoon pepper. Place roast, rib ends down, on rack in open roasting pan; roast 2 hours.
Meanwhile, in small bowl mix well, cranberries and sugar; set aside. In Dutch oven over medium heat in hot butter, cook onions and celery until tender about 10 minutes. Into celery mixture, stir reserved cranberries, 2 teaspoons salt, 1/4 teaspoon pepper, bread cubes, and remaining ingredients; toss until well mixed.
Remove roast from oven; invert roast so ribs are up. Fill cavity of roast with stuffing. Insert meat thermometer between 2 ribs into center of meat, being careful not to touch bone. Return meat to oven and continue roasting about 1 1/2 hours or until meat thermometer reaches 170 degrees. (If stuffing becomes too brown, cover it with foil - also tips of bones with foil.)
Place roast on warm platter; let stand 15 minutes for easier carving. To carve, slice between ribs. Makes 14 to 16 servings. Estimated time: 40 minutes per pound.




12.0 servings


Friday, December 10, 2010 - 1:02am


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