Crown Pork Roast with Apple-Cranberry Stuffing

Crown Pork Roast with Apple-Cranberry Stuffing

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

For something different this holiday season, give your guest the royal treatment by serving this impressive pork roast.  The fruity stuffing doubles as a side dish.

Donna Goutermont                                                                        Juneau, Alaska

Crown Pork Roast with Apple-Cranberry Stuffing Recipe

Crown Pork Roast with Apple-Cranberry Stuffing

2 tsp. salt

1 tsp. pepper

1 tsp. dried sage leaves

1 pork crown roast (14 ribs and about 9 Lbs.)

Stuffing:   ½ cup butter, cubed

1 large onion, chopped

1 celery rib, chopped

2 medium apples, peeled and chopped

½ cup dried cranberries

1 ½ tsp. minced fresh thyme or ½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

8 cups soft whole grain bread crumbs

½ 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 ribs ends with foil.  Bake, uncovered, at 350 F. for 1 ½ hours.

For stuffing, melt butter in a large skillet.  Add onion and celery; sauté 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 center of roast.  Bake 45-60 minutes longer or until a meat thermometer reads 145 F.  Transfer to a warm serving platter.  Remove foil.  Let roast stand for 15 minutes.  Cut between ribs to serve.              14 servings

 

(Recipe for Crown Pork Roast with Apple-Cranberry Stuffing was on www.tasteofhome.com, 2013)