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Crown Pork Roast With Cranberry Stuffing Recipe
|Pork rib crown roast||6 Pound (14 To 16 Ribs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Whole berry cranberry sauce||16 Ounce (1 Can)|
|Chicken flavor instant bouillon/2 chicken-flavor bouillon cubes||2 Teaspoon|
|Herb-seasoned stuffing mix||16 Ounce (1 16 Ounce Packages)|
|Chopped pecans||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 9617 Calories from Fat 4344
% Daily Value*
Total Fat 501 g770.5%
Saturated Fat 22.6 g113%
Trans Fat 0 g
Cholesterol 2176 mg
Sodium 6433.5 mg268.1%
Total Carbohydrates 492 g163.8%
Dietary Fiber 44.4 g177.8%
Sugars 138.4 g
Protein 731 g1462%
Vitamin A 89.7% Vitamin C 28.2%
Calcium 108.2% Iron 146.2%
*Based on a 2000 Calorie diet
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.
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.