Crown Roast of Pork Recipe
Ingredients
| 8 to 10-pound crown roast of pork | ||
| Salt | 2 Teaspoon | |
| Mushroom Stuffing | ||
| Orange marmalade | 3 Tablespoon, melted | |
Directions
Season roast inside and outside with salt.
Place roast on greased circle (the size of the roast) of double thick heavy duty aluminum foil.
Fill center cavity with Mushroom Stuffing.
Place roast on another double thick sheet of foil on cooking grill directly over drip pan.
Cover top of stuffing with a circle of foil; pierce foil with tines of fork.
Cover kettle.
Cook about 25 to 35 minutes per pound or 3 to 3 1/2 hours, depending upon size of roast.
About 15 minutes before roast is done brush all meat surfaces with melted marmalade; remove foil from stuffing and allow to brown.
Pork must be cooked to 170°F. (well- done)
Place roast on greased circle (the size of the roast) of double thick heavy duty aluminum foil.
Fill center cavity with Mushroom Stuffing.
Place roast on another double thick sheet of foil on cooking grill directly over drip pan.
Cover top of stuffing with a circle of foil; pierce foil with tines of fork.
Cover kettle.
Cook about 25 to 35 minutes per pound or 3 to 3 1/2 hours, depending upon size of roast.
About 15 minutes before roast is done brush all meat surfaces with melted marmalade; remove foil from stuffing and allow to brown.
Pork must be cooked to 170°F. (well- done)
Chef
