Crown Pork Roast With Cranberry-Pecan Stuffing |
|
 |
Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 12 |
|
Southern Living Ingredients:
1 tablespoon salt |
1 tablespoon pepper |
2 teaspoons dried thyme |
1 pork crown roast, trimmed (16 rib roast) |
1/4 cup butter or 1/4 cup margarine |
1/3 cup all-purpose flour |
2 (14 1/2 ounce) cans chicken broth |
2 tablespoons orange liqueur |
2 tablespoons grated orange rind |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 -6 leaves kumquats |
sugared kumquat |
grapes (in cluster) |
crabapple |
2 cups dried cranberries |
1 cup orange liqueur |
2 lbs mild pork sausage |
4 cups coarsely chopped celery |
1 1/2 cups chopped onions |
1/2 cup butter or 1/2 cup margarine |
2 (14 1/2 ounce) chicken broth |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon dried thyme |
2 (6 ounce) packages pork stuffing mix |
2 tablespoons grated orange rind |
2 cups chopped pecans |
Directions:
1. Make the stuffing: combine the cranberries and liqueur in a small saucepan; bring to a boil over med-high heat; remove from heat and set aside.
2. Brown sausage in a big skillet; stirring to crumble; drain, reserving 2 tablespoons drippings in skillet; set sausage aside.
3. Add celery and onion to reserved drippings; cook over med-high heat for 10 minutes, stirring constantly.
4. Add in butter and the next 4 ingredients; cook/stir 3 minutes or until butter melts.
5. Combine the cranberry mixture, sausage, stuffing mix with its seasoning packet, orange rind, and pecans in a big bowl; stir well to combine.
6. Reserve 2 cups stuffing for the pork roast; spoon remainder into a lightly greased 13x9 inch baking dish; cover and bake in a preheated 350° oven for 20 minutes; uncover and bake 10 more minutes or until lightly browned.
7. Make the roast: combine the first 3 ingredients; rub over all sides of the roast.
8. Fold a piece of foil into an 8-inch square; place on a rack in a roasting pan.
9. Place roast, bone ends up, on foil-lined rack.
10. Bake in preheated 350° oven for 1 hour.
11. Spoon the reserved 2 cups stuffing into center of roast; cover with a 12-inch square of foil and fold over tips of ribs.
12. Bake at 350° for 1 1/2 hours or until a meat thermometer reads 160°.
13. Remove foil; let roast stand 15 minutes before slicing.
14. Pour pan drippings into a skillet; add in butter and cook over medium heat until butter melts.
15. Add in flour, whisking until smooth; cook, whisking constantly, until caramel colored.
16. Stir in chicken broth and next 4 ingredients; cook, whisking constantly, until smooth and thickened; serve with roast.
17. Garnish, if desired.
|
|