Description
A crown roast makes an impressive dinner, especially for holidays. This is the recipe i've used for years, and is always a crowd pleaser. Sometimes i use an apple and sausage stuffing instead (see below).
Ingredients
- Roast
- Vegetable Oil
- Onion
- Celery
- Dry Bread
- Apples
- Pears
- Golden Raisin
- Pecans
- Prepared Horseradish
- Chicken Stock
- Butter
- Ground Sage
- Dried Thyme
- Salt
- Pepper
- Sweet Italian Sausage Link
- Onions
- Tart Green Apples
- Dried Rubbed Sage
- Ground Allspice
- Seasoned Stuffing Mix
Instructions
- Place pork roast in roasting pan, resting on bone
- Insert a meat thermometer into the thickest part of the meat
- Roast, uncovered, at 325f for 1 1 / 2 hours
- In a medium skillet, heat vegetable oil
- Saut onions and celery until onions are golden
- Transfer to a large bowl
- Add remaining ingredients and toss well
- Remove roast from oven
- Drain off excess fat
- Turn roast right side up, and replace in pan
- Fill cavity with stuffing
- Spoon the rest of the stuffing into a greased baking dish
- Bake stuffing uncovered with pork roast for another 1 1 / 2 to 2 hours or until meat thermometer registers 160f
- Let roast stand 15 minutes, prior to slicing
- Apple and sausage stuffing: saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes
- Using slotted spoon, transfer sausage to large bowl
- Add butter, onions and celery to skillet
- Saute until onions are tender, about 15 minutes
- Add apples
- Saute until apples are tender but still hold shape, about 10 minutes
- Add sage, thyme and allspice
- Saute for another minute
- Add to sausage
- Stir in stuffing mix
- Season with salt and pepper, generously butter 15×10-inch glass baking dish
- Fill center of crown roast of pork with stuffing
- Transfer remaining stuffing to prepared dish
- Cover with foil and bake until heated through, about 40 minutes