Stuffed Crown Roast of Pork

SUBMITTED BY: Taste of Home

"It looks so elegant that everyone thinks I really fussed when I serve this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. My family loves the succulent pork and savory bread stuffing. Betty Claycomb, Alverton, Pennsylvania"

PREP TIME	15 Min
COOK TIME	2 Hrs 30 Min
READY IN	2 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1 (6 pound) pork loin crown roast
1/2 teaspoon seasoned salt
MUSHROOM STUFFING:
1 cup sliced fresh mushrooms
1/2 cup diced celery
1/4 cup butter or margarine
3 cups day-old cubed bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional

READ REVIEWS (1)

DIRECTIONS

Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 325 degrees F for 1-1/2 hours.
Meanwhile, saute mushrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves. Bake 1 hour longer or until a meat thermometer inserted into meat between ribs reads 160 degrees F; remove foil.
If desired, thread cranberries on a 20-in. piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends.

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REVIEWS

Reviewed on Apr. 9, 2007 by Carolina

The stuffing was excellent. The only change I made was to omit the mushrooms. The Crown Roast provides an excellent presentation. My only complaint was that the roast was a little dry but it was still tasty. I will use a meat thermometer the next time and that may solve the dryness problem.

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 479

Total Fat: 23.5g
Cholesterol: 132mg
Sodium: 352mg
Total Carbs: 20g
Dietary Fiber: 1.2g
Protein: 44.8g

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