Roast Crown Of Pork Florida Style Recipe
Ingredients
| 1 crown roast of pork, made from 12 to 14 ribs | ||
| Butter | 2 Tablespoon | |
| Onion | 3 Tablespoon, chopped | |
| Celery | 3 Tablespoon, chopped | |
| 4 oranges, sectioned | ||
| 1 large grapefruit, sectioned | ||
| Cooked rice | 1 1/2 Cup (16 tbs) | |
| 2 cups toasted bread cubes | ||
| 1 tablespoon crumbled leaf sage | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Orange rind | 1 Teaspoon, grated | |
Directions
Preheat oven to very hot (450°F.).
Protect ends of rib bones with small pieces of aluminum foil.
Place pork on a rack in a roasting pan.
Place in the oven and immediately reduce oven temperature to moderate (350°F.).
Roast for 40 minutes a pound to an internal temperature of 185°F.
Melt butter and saute onion and celery until tender.
Cut orange and grapefruit sections into halves.
Add sections and remaining ingredients to onions and celery and toss to mix.
One hour before roast is done, fill center with the stuffing.
Baste twice during the last hour with drippings in the pan.
Garnish with additional orange and grapefruit sections, and preserved crabap-ples, if desired
Protect ends of rib bones with small pieces of aluminum foil.
Place pork on a rack in a roasting pan.
Place in the oven and immediately reduce oven temperature to moderate (350°F.).
Roast for 40 minutes a pound to an internal temperature of 185°F.
Melt butter and saute onion and celery until tender.
Cut orange and grapefruit sections into halves.
Add sections and remaining ingredients to onions and celery and toss to mix.
One hour before roast is done, fill center with the stuffing.
Baste twice during the last hour with drippings in the pan.
Garnish with additional orange and grapefruit sections, and preserved crabap-ples, if desired
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