Special Occasion Stuffed Crown Pork Roast

Nothing says festive like a stunning crown roast, carved into ribs and served with a sweet and savory cranberry apple stuffing. Your butcher can tie the roast for you. Serve with a simple pan gravy made with the drippings.

• Calories: 713 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ½ cup butter
• 2 teaspoons salt
• 2 cups chopped cranberries
• ¼ teaspoon ground black pepper
• 2 onions, chopped
• 2 cups chopped celery
• 1 teaspoon poultry seasoning
• ½ cup apple juice
• 7 pounds crown pork roast
• 8 cups white bread cubes
• 2 apples - peeled, cored, and chopped

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.

Step 3

Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.

Step 4

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.

Step 5

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.

Step 6

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.)

Step 7

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.