Crown Pork Roast With Cranberry-Pecan Stuffing

Total Time
4hrs
Prep 1 hr
Cook 3 hrs

Southern Living

Ingredients Nutrition

Directions

  1. 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.
  2. Brown sausage in a big skillet; stirring to crumble; drain, reserving 2 tablespoons drippings in skillet; set sausage aside.
  3. Add celery and onion to reserved drippings; cook over med-high heat for 10 minutes, stirring constantly.
  4. Add in butter and the next 4 ingredients; cook/stir 3 minutes or until butter melts.
  5. Combine the cranberry mixture, sausage, stuffing mix with its seasoning packet, orange rind, and pecans in a big bowl; stir well to combine.
  6. 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.
  7. Make the roast: combine the first 3 ingredients; rub over all sides of the roast.
  8. Fold a piece of foil into an 8-inch square; place on a rack in a roasting pan.
  9. Place roast, bone ends up, on foil-lined rack.
  10. Bake in preheated 350° oven for 1 hour.
  11. Spoon the reserved 2 cups stuffing into center of roast; cover with a 12-inch square of foil and fold over tips of ribs.
  12. Bake at 350° for 1 ½ hours or until a meat thermometer reads 160°.
  13. Remove foil; let roast stand 15 minutes before slicing.
  14. Pour pan drippings into a skillet; add in butter and cook over medium heat until butter melts.
  15. Add in flour, whisking until smooth; cook, whisking constantly, until caramel colored.
  16. Stir in chicken broth and next 4 ingredients; cook, whisking constantly, until smooth and thickened; serve with roast.
  17. Garnish, if desired.

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