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Stuffed Crown Roast Of Pork Recipe
|Porkcrown roast||8 Pound (1 Whole With 16 Ribs)|
|Bulk italian sausage||1 1⁄4 Pound|
|Finely chopped onion||3 Cup (48 tbs)|
|Finely chopped carrots||2 Cup (32 tbs)|
|Finely chopped celery||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooked peeled diced potatoes||4 Cup (64 tbs)|
|Minced fresh parsley||1⁄3 Cup (5.33 tbs)|
|Fennel seed||1 Teaspoon, crushed|
Calories 2601 Calories from Fat 1339
% Daily Value*
Total Fat 148 g228.4%
Saturated Fat 15.1 g75.4%
Trans Fat 0 g
Cholesterol 837.3 mg279.1%
Sodium 1502.8 mg62.6%
Total Carbohydrates 50 g16.6%
Dietary Fiber 10.6 g42.3%
Sugars 11.1 g
Protein 254 g507.2%
Vitamin A 234.7% Vitamin C 45%
Calcium 16.6% Iron 68.5%
*Based on a 2000 Calorie diet
Cover rib ends -with aluminum foil.
Bake, uncovered, at 325° for 1-3/4 hours.
For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender.
Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage.
Carefully spoon into center of roast.
Bake 1 hour longer or until a meat thermometer reads 160° and meat juices run clear.
Replace foil with decorative frills if desired.
Remove stuffing to a serving bowl; slice roast between ribs.