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Classic Crown Roast Of Pork With Sprouts And Cranberries Recipe
|Crown roast of pork||7 Pound (1 Roast)|
|Frozen brussels sprouts||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Cooked rice||2 Cup (32 tbs) (Brown Or Wild)|
|Fresh cranberries||1 Cup (16 tbs), rinsed and drained|
|Chutney||1⁄4 Cup (4 tbs), chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
Calories 616 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 0.03 g0.16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1497.1 mg62.4%
Total Carbohydrates 38 g12.6%
Dietary Fiber 3.1 g12.6%
Sugars 8.4 g
Protein 77 g153.9%
Vitamin A 7.3% Vitamin C 75%
Calcium 1.8% Iron 7.2%
*Based on a 2000 Calorie diet
Chop 1 package of sprouts and mix with remaining ingredients.
Put crown roast on a piece of foil in a shallow baking pan.
Fill roast with stuffing.
Bake in preheated slow oven (325°F.) for 3 1/2 to 3% hours, depending on weight.
During the last 30 minutes of cooking arrange remaining box of sprouts on bone ends.
Brush occasionally with drippings.