Crown Pork Roast With Cranberry-Pecan Stuffing
- Ready In:
- 4hrs
- Ingredients:
- 28
- Serves:
-
12
ingredients
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 teaspoons dried thyme
- 1 pork crown roast, trimmed (16 rib roast)
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄3 cup all-purpose flour
- 2 (14 1/2 ounce) cans chicken broth
- 2 tablespoons orange liqueur
- 2 tablespoons grated orange rind
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
-
Garnishes
- 2 -6 leaves kumquats
- sugared kumquat
- grapes (in cluster)
- crabapple
-
Cranberry-Pecan Stuffing
- 2 cups dried cranberries
- 1 cup orange liqueur
- 2 lbs mild pork sausage
- 4 cups coarsely chopped celery
- 1 1⁄2 cups chopped onions
- 1⁄2 cup butter or 1/2 cup margarine
- 2 (14 1/2 ounce) chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon dried thyme
- 2 (6 ounce) packages pork stuffing mix
- 2 tablespoons grated orange rind
- 2 cups chopped pecans
directions
- Make the stuffing: combine the cranberries and liqueur in a small saucepan; bring to a boil over med-high heat; remove from heat and set aside.
- Brown sausage in a big skillet; stirring to crumble; drain, reserving 2 tablespoons drippings in skillet; set sausage aside.
- Add celery and onion to reserved drippings; cook over med-high heat for 10 minutes, stirring constantly.
- Add in butter and the next 4 ingredients; cook/stir 3 minutes or until butter melts.
- Combine the cranberry mixture, sausage, stuffing mix with its seasoning packet, orange rind, and pecans in a big bowl; stir well to combine.
- Reserve 2 cups stuffing for the pork roast; spoon remainder into a lightly greased 13x9 inch baking dish; cover and bake in a preheated 350° oven for 20 minutes; uncover and bake 10 more minutes or until lightly browned.
- Make the roast: combine the first 3 ingredients; rub over all sides of the roast.
- Fold a piece of foil into an 8-inch square; place on a rack in a roasting pan.
- Place roast, bone ends up, on foil-lined rack.
- Bake in preheated 350° oven for 1 hour.
- Spoon the reserved 2 cups stuffing into center of roast; cover with a 12-inch square of foil and fold over tips of ribs.
- Bake at 350° for 1 ½ hours or until a meat thermometer reads 160°.
- Remove foil; let roast stand 15 minutes before slicing.
- Pour pan drippings into a skillet; add in butter and cook over medium heat until butter melts.
- Add in flour, whisking until smooth; cook, whisking constantly, until caramel colored.
- Stir in chicken broth and next 4 ingredients; cook, whisking constantly, until smooth and thickened; serve with roast.
- Garnish, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!