Crown Pork Roast With Cranberry Stuffing |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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For an elegant holiday presentation or fancy dinner party, this standing rib roast is the schizzle! Asking your butcher to prepare a crown pork roast for you makes this easy. Ingredients:
2 tablespoons butter |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
8 ounces cornbread stuffing mix (pepperidge farm corn bread stuffing) |
1 cup chicken broth |
2 cups whole berry cranberry sauce |
1 cup pecans, chopped |
10 lbs pork crown roast, 12 rib (trimmed and tied) |
2 teaspoons salt |
1 tablespoon black pepper |
1 sprig fresh thyme |
1 sprig fresh rosemary |
4 leaves fresh sage |
3 tablespoons all-purpose flour |
1 cup milk |
1 teaspoon salt, to taste |
1/4 teaspoon black pepper, to taste |
fresh cranberries |
fresh rosemary |
fresh thyme |
Directions:
1. TO MAKE STUFFING: Melt 1/4 cup butter in a large Dutch oven over medium heat. Add celery and onion, and sauté 5 minutes or until tender. Stir in stuffing mix and remaining ingredients, stirring just until mix- hire is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased baking dish. Bake the remainder covered, at 325° for 30 to 35 minutes or until thoroughly heated.
2. TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan. Place sprigs and sage leaves over top. Place dish onto a roasting pan. Bake for 21/2 hours.
3. Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°.
4. Remove from oven and begin making the gravy and allow the roast to stand before slicing.
5. MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistancy and thicken, about 5 minutes or until thickened to your liking.
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