Cranberry Stuffed Crown Roast Of Pork Recipes

CROWN ROAST OF PORK WITH APPLE-CRANBERRY STUFFING

Steps:

• Heat oven to 325°F. In small bowl, mix 2 teaspoons salt, 1 teaspoon pepper, sage and dried thyme; rub over pork.
• Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends with foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place a small heatproof bowl or crumpled foil in crown to hold its shape. Do not add water.
• Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes or until thermometer reads 165°F.
• In 10-inch skillet, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, thoroughly mix onion mixture and remaining stuffing ingredients except broth. Add broth; toss. One hour before pork is done, fill center of crown with stuffing. Cover stuffing only with foil during first 30 minutes.
• When pork is done, place on warm platter, cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5°F and pork with be easier to carve as juices set up.)
• Remove foil; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut pork between ribs.

STUFFED CROWN ROAST OF PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
• Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
• Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
• Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

CRANBERRY-STUFFED CROWN ROAST OF PORK

Steps:

• Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350° for 1 hour. , In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture. , Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145°. Remove foil from ends; cover and let stand for 15 minutes before slicing., Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups. , In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.

SPECIAL OCCASION STUFFED CROWN PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.
• Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.
• Meanwhile, in a medium bowl, combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground black pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well.
• After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.
• Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.)
• To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.

CROWN ROAST OF PORK WITH CRANBERRY STUFFING AND ORANGE GLAZE

Steps:

• Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until thermometer inserted into meat between ribs reads 150°. , Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer. , Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until thermometer reads 160°-170°. Let stand for 15 minutes before slicing.

CROWN PORK ROAST WITH CRANBERRY STUFFING

Steps:

• TO MAKE STUFFING: Melt 1/4 cup butter in a large Dutch oven over medium heat. Add celery and onion, and sauté 5 minutes or until tender. Stir in stuffing mix and remaining ingredients, stirring just until mix- hire is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased baking dish. Bake the remainder covered, at 325° for 30 to 35 minutes or until thoroughly heated.
• TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan. Place sprigs and sage leaves over top. Place dish onto a roasting pan. Bake for 2½ hours.
• Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°.
• Remove from oven and begin making the gravy and allow the roast to stand before slicing.
• MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistancy and thicken, about 5 minutes or until thickened to your liking.

GLAZED PORK CROWN ROAST

Steps:

• Preheat oven to 350°. In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until jam is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil; loosely cover entire roast with foil. , Roast 2 to 2-1/2 hours or until a thermometer reads 145°. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.

CROWN ROAST OF PORK WITH CHESTNUT SAUSAGE STUFFING

Steps:

• Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
• Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward.
• Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape.
• Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven.
• Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing.
• Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl.
• In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme.
• In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point.
• Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.

CROWN ROAST OF PORK WITH CRANBERRY STUFFING

Steps:

• Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.