Pork Crown Roast with Fruited Stuffing Supreme

Pork Crown Roast with Fruited Stuffing Supreme

Stunning to serve and deceptively easy to make, a pork crown roast is impressive. It's often available during the holidays (call your grocery store's meat department to reserve one), but your butcher can make one for you anytime.

Prep Time

20

Minutes

Total Time

4:15

Hrs:Mins

Makes

16

servings

Pork Roast
1
pork crown roast, about 16 to 18 ribs (8 to 10 lb)*
2
teaspoons salt
1
teaspoon pepper
Stuffing
1
lb bulk pork sausage
1/4
cup butter
4
medium stalks celery, chopped (2 cups)
3/4
cup chopped onion (about 1 large)
1
cup chicken broth
1
teaspoon dried sage leaves, crumbled
1
teaspoon poultry seasoning
6 1/2
cups unseasoned stuffing cubes (16 oz)
1
can (8 oz) crushed pineapple in juice, undrained
1
cup applesauce
1
cup orange marmalade
  1. Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  2. Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  3. About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. (Remaining stuffing can be baked in 1 1/2-­quart covered casserole.) Cover stuffing with foil only for first 30 minutes. Remove foil and finish roasting.
  4. Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
  5. Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*A 4-lb boneless pork loin can be substituted. Place in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part. Bake uncovered about 1 hour 20 minutes. Remove pork from oven when thermometer reads 145 F. Cover loosely with foil; let stand at least 3 minutes. Make stuffing as directed and bake in covered casserole.
Carving a Pork Crown Roast
Place roast on carving board or serving platter. Insert meat fork into roast to keep it from moving; cut slices between ribs.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.