Crown Pork Roast With Cranberry Stuffing

Submitted by 2Bleu

"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."

 

• Ready In: 3hrs 30mins
• Ingredients: 20
• Serves: 12

ingredients

• Cranberry Stuffing

• 2 tablespoons butter
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 8 ounces cornbread stuffing mix (Pepperidge Farm Corn Bread Stuffing)
• 1 cup chicken broth
• 2 cups whole berry cranberry sauce
• 1 cup pecans, chopped

• Roast

• 10 lbs pork crown roast, 12 rib (trimmed and tied)
• 2 teaspoons salt
• 1 tablespoon black pepper
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 4 leaves fresh sage

• GRAVY

• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon salt, to taste
• 1⁄4 teaspoon black pepper, to taste

• Garnishes

• fresh cranberries
• fresh rosemary
• fresh thyme

directions

1. 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.
2. 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.
3. 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°.
4. Remove from oven and begin making the gravy and allow the roast to stand before slicing.
5. 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.

Reviews

[Sydney Mike]

Can't quite decide if this past week's potluck here was to say good bye to the old year or to ring in the new one, but it was not on a holiday, so . . . Still, I made your recipe to share then, & it was a great success! Followed it right on down, to & including the garnishes, & it was raved about (AND devoured) so quickly! D-E-L-I-C-I-O-U-S, for sure! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]