Stuffed Crown Roast of Pork |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Tart cranberries and a sweet orange glaze blend beautifully in this timeless recipe. This elegant yet easy roast has made many appearances at special dinners in our home. Ingredients:
1 pork crown rib roast (about 7 pounds) |
1 cup chopped onion |
1 cup chopped celery |
6 tablespoons butter |
1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted, divided |
4 cups soft bread cubes |
1 teaspoon salt |
1/4 teaspoon fennel seed, crushed |
1/8 teaspoon pepper |
1 cup fresh or frozen cranberries, thawed |
1/2 cup honey |
Directions:
1. Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat thermometer inserted into meat between ribs reads 150°.
2. Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer.
3. Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Yield: 14 servings.
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