CROWN ROAST OF PORK AND STUFFING
An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.
Provided by Bergy
Categories Pork
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
- Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
- Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
- Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
- Add a bit more juice if needed.
- The stuffing should be moist enough to hold together when squeezed lightly.
- After you have roasted the meat for 2 hours, remove it from the oven.
- Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
- Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
- Fill the sleeve with the stuffing, fold foil over.
- Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
- Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
- **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.
CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING
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).
Provided by Dee514
Categories Pork
Time 3h55m
Yield 10-14 serving(s)
Number Of Ingredients 25
Steps:
- Place pork roast in roasting pan, resting on bone tips (like a rack).
- Insert a meat thermometer into the thickest part of the meat.
- Roast, uncovered, at 325°F for 1 1/2 hours.
- In a medium skillet, heat vegetable oil.
- Sauté 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 (bones facing 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 160°F.
- 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, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
- Fill center of crown roast of pork with stuffing (following above directions).
- Transfer remaining stuffing to prepared dish.
- Cover with foil and bake until heated through, about 40 minutes.
CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING
This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.
Provided by Annacia
Categories Pork
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 425°F.
- Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
- Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
- Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
- Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
- Transfer the pork to a platter and let stand for 15 minutes.
CROWN ROAST OF PORK AND GRAVY
Add this rub to a crown roast of pork for added flavour and stuff the roast with Caramelized Pear and Sage Stuffing. If you are serving this to dinner guests, garnish the bone tips with paper frills just before slicing the meat. Prep time includes making rub and gravy. Found this in the Food and Style Magazine
Provided by heather in Ont
Categories Pork
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix paprika, sage, salt. allspice with oil to form a paste.
- Place roast in pan and spread paste with hands over entire roast. Make sure you get the cut surfaces of the individual chops.
- Press some stuffing into centre cavity of roast (see Caramelized Pear and Sage Stuffing recipe) until it comes up to the top of the crown.
- Roast in oven at 325 F for 20 to 25 minutes per pound or until thermometer inserted in thickest part of meat registers 160 F (about 2 1/2 to 3 hours). Halfway through cooking time, shield stuffing and bone tips with a foil to prevent over browning.
- Using a wide lifter, transfer roast to platter, tent with foil and keep warm. Let stand for 10 minute before carving.
- To make gravy, place roasting pan over medium heat on stovetop. There should be 3 to 4 tbsp of fat in pan - drain off any excess fat or add a little butter if necessary.
- Whisk four into fat in pan. Cook, stirring, for 1 minute. Whisk in port and chicken stock and bring to boil, stirring up brown bits from bottom of pan.
- Whisk in pear nectar until smooth.
- Cook for 2-3 minutes or until mixture boils and thickens.
- Pour through sieve into saucepan. Season with salt and pepper to taste. Keep warm until ready to use.
- Slice between ribs to serve pork chop.
Nutrition Facts : Calories 623.3, Fat 38.3, SaturatedFat 13.3, Cholesterol 162.5, Sodium 371, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 54.8
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 16
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
- Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.
Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 15 g, TransFat 0 g
CROWN PORK ROAST WITH CRANBERRY STUFFING
For an elegant holiday presentation or fancy dinner party, this standing rib roast is the schizzle! Asking your butcher to prepare a crown pork roast for you makes this easy.
Provided by 2Bleu
Categories Pork
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 20
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.
STUFFED CROWN ROAST OF PORK
A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!
Provided by MARBALET
Categories Main Dish Recipes Pork Pork Roast Recipes
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g
CROWN ROAST OF PORK WITH STUFFING
I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.
Nutrition Facts :
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