by
AndiatBettyCrocker 12/13/2007 1:19:00 PM
One of our most memorable meals we've enjoyed was when I prepared a smoked crown roast of pork for our gourmet group. It was a recipe from the 1988 edition of the Best of Gourmet hard-cover cookbook titled, Crown Roast of Smoked Pork with Wild Rice, Fennel, and Sausage Stuffing. Jack and I have talked about it so often and over so many years that I decided it was time to try it again this holiday season. The recipes calls for a 21-rib crown roast of smoked (about 8 pounds). About a month ago, I started to ...
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Tags:
holiday, pork, roast