Crown Pork Roast With Cranberry Stuffing Recipe
Crown pork roast with cranberry stuffing is a fruited pork recipe. Cooked in margerine, the stuffing is prepared with celery and onions along with cranberry sauce and stuffing mix. Combined together, the pork is stuffed and oven roasted to a desired doneness. served with added baked stuffing or sides of choice, this corn pork roast is a festive recipe indeed.
Ingredients
1 (5- to 6-pound) pork rib crown roast (14 to 16 ribs)
1 cup chopped celery
1 cup chopped onion
1/2 cup margarine or butter
1 (16-ounce) can whole berry cranberry sauce
2 teaspoons Chicken-Flavor Instant Bouillon or 2 Chicken-Flavor Bouillon Cubes
11 (16-ounce) package herb-seasoned stuffing mix
1 cup chopped pecans
2 cups water
Directions
Place roast, rib ends down, in shallow roasting pan.
Roast in preheated 325°F oven for 2 1/2 hours.
Meanwhile, in large skillet, cook and stir celery and onion in margarine until tender.
In small saucepan, cook and stir cranberry sauce and bouillon until bouillon dissolves.
In large bowl, combine all remaining ingredients; add celery and cranberry mixtures.
Mix well.
Remove roast from oven and turn rib ends up.
Cover bone tips with foil to prevent overbrowning.
Spoon stuffing into center of roast.
Place any remaining stuffing in greased baking dish.
Roast pork 45 to 60 minutes longer or until meat thermometer registers 160° to 170°F.
Bake remaining stuffing, covered, during last 30 minutes of roasting time or until hot.
Refrigerate leftovers.
Roast in preheated 325°F oven for 2 1/2 hours.
Meanwhile, in large skillet, cook and stir celery and onion in margarine until tender.
In small saucepan, cook and stir cranberry sauce and bouillon until bouillon dissolves.
In large bowl, combine all remaining ingredients; add celery and cranberry mixtures.
Mix well.
Remove roast from oven and turn rib ends up.
Cover bone tips with foil to prevent overbrowning.
Spoon stuffing into center of roast.
Place any remaining stuffing in greased baking dish.
Roast pork 45 to 60 minutes longer or until meat thermometer registers 160° to 170°F.
Bake remaining stuffing, covered, during last 30 minutes of roasting time or until hot.
Refrigerate leftovers.
