Stuffed Crowned Pork Roast
- Ready In:
- 4hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Crown Roast
- 73.94 ml Worcestershire sauce
- 28.34 g green peppercorn, marinade mix Knorr Brand
- 28.34 g good seasons zesty italian garlic & herb salad dressing mix
- 3175.14-3628.73 g pork crown roast, 1 rib per person
-
Sourdough Dressing
- 4 hot Italian sausages, casings removed
- 28.34 g package Lipton onion mushroom dry soup mix
- 453.59 g fat-free low-sodium chicken broth
- 304.75 g can Campbell's Golden Mushroom soup
- 4.92 ml dried thyme
- 4.92 ml dried marjoram
- 78.78 ml fresh Italian parsley, chopped
- 1419.54 ml sourdough croutons, made from loaf of fresh bread
- salt (optional)
- pepper (optional)
directions
- Preheat the oven to 325°F.
-
Crown Roast:
- In a (*mixing bowl) shallow roasting pan, combine the Worcestershire sauce, green peppercorn marinade mix, and herb seasoning mix.
- Place the crown roast into roasting pan, bone ends up. Wrap the bone ends with aluminum foil to prevent them from browning too quickly.
- Using a pastry brush or spoon, coat the entire meat surface with the sauce mixture.
- Transfer the roasting pan to the oven and roast uncovered for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours. Adjust time according to the size of roast.
-
Sourdough Dressing:
- This step can be made ahead.
- In a large nonstick skillet, saute the sausages until browned, about 5 minutes. Add the onion mushroom soup mix, broth, and golden mushroom soup. Stir in the thyme, marjoram, parsley, and croutons. Season with salt and pepper. Set aside.
- Remove the roast from the oven about 45 minutes before it is done. Fill the cavity with the sourdough dressing. Return the roast to the oven and cook for the remaining 45 minutes.
- Transfer the crown roast to a platter and replace the foil with paper frills.
- Cut between the ribs and plate.
- Any extra stuffing can be baked separately.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.