Stuffed Crown Roast of Pork |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I first made this recipe on Christmas...the oohs and aahs from my family were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner - it reminds me of my childhood, when Sunday dinners were always special. People would often stop by in the afternoon hoping to be asked to stay for a meal since Mom was such a good cook. Ingredients:
1 crown roast of pork (about 8 pounds) |
1 pound ground pork |
1/2 pound bulk pork sausage |
3/4 cup finely chopped onion |
3 tablespoons butter |
1/2 cup diced peeled apple |
1/4 cup finely chopped celery |
1-1/2 cups soft bread crumbs |
1/2 cup minced fresh parsley |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon dried sage |
spiced crab apples, optional |
Directions:
1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert met thermometer. Roast at 350° for 2 hours.
2. Meanwhile, in a large skillet, cook the pork and sausage until browned; drain and set aside. In the same skillet, saute onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well.
3. Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve. Yield: 16-20 servings.
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