Merrie Crown Roast of Pork

Name: Merrie Crown Roast of Pork
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 serving(s)
Ingredients: 7 lbs pork crown roast; 1/4 teaspoon pepper; 1/2 teaspoon salt; 2 packages green giant rice pilaf mix; 1/3 cup water; 1/2 cup chopped onion; 1 (8 ounce) package herb seasoned stuffing mix; 1/2 cup celery, chopped; 1 (4 1/2 ounce) jar sliced mushrooms; 3 tablespoons margarine or 3 tablespoons butter

Submitted by TishT

"posted in response to a request. I have not tried this recipe. It comes from Pillsbury Festive Holiday Recipes" cookbook, Classic #13"

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Ready In:: 3hrs 20mins
Ingredients:: 10
Serves:: 6

ingredients

7 lbs pork crown roast
¹⁄₄ teaspoon pepper
¹⁄₂ teaspoon salt
Stuffing
2 packages green giant rice pilaf mix
¹⁄₃ cup water
¹⁄₂ cup chopped onion
1 (8 ounce) package herb seasoned stuffing mix
¹⁄₂ cup celery, chopped
1 (4 1/2 ounce) jar sliced mushrooms
3 tablespoons margarine or 3 tablespoons butter

directions

Heat oven to 325 degrees F.
Season meat with salt& pepper.
Place roast in a large roasting pan, rib bones up.
Cover rib bones with foil to prevent excess browning.
Insert meat thermometer so bulb reaches center of roast not touching fat or bone.
Roast at 325 degrees F.
for 2 hrs.
Prepare Savory Rice Stuffing: Cook rice according to pkg.
directions.
In large saucepan, saute onion and celery in margarine until tender.
Add water and stuff mix; stir in rice, tossing lightly.
TIP: If desired, stuffing can be baked separately in lightly buttered 2 quart casserole at 350 degree F.
for 30-40 minutes.
Fill center of roast with stuffing; continue roasting 1 1/2-2 hrs.
longer until meat is well done and thermometer register 170 degrees to 180 degrees F.
Remove foil from rib tips.
Place roast on serving plate or carving board.
TIP: For ease in carving, insert fork in top of roast; make slices by cutting close along sides of rib bones.

Questions & Replies

What do you do with the mushrooms?

surus

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RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again

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