La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6178/Crown_Roast_of_Pork_with_Walnut_Rhubarb_Stuffing
Crown Roast of Pork with Walnut Rhubarb Stuffing
Customer Rating:
3.5
1 Ratings
0 Comments
Yield: Serves 16
Ingredients
| 1 |
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(8-9 lb.) crown roast of pork
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Salt, to taste
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Ground black pepper, to taste
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Stuffing: |
| 1 |
pound |
ground pork, cooked and crumbled
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| 5 |
cups |
dry bread cubes
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| 1 |
can |
(14-1/2 oz.) chicken broth
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| 1/2 |
cup |
chopped onion
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| 1/2 |
cup |
chopped celery
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| 1 |
cup |
walnut halves, toasted
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| 1 |
teaspoon |
salt
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| 1/4 |
teaspoon |
cinnamon
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| 1/4 |
teaspoon |
allspice
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| 1/8 |
teaspoon |
ground black pepper
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| 2 |
cups |
sliced fresh or frozen rhubarb, thawed
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| 1/2 |
cup |
granulated sugar
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Directions:
Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 to 2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150 to 155 degrees F. (about 18 to 20 minutes per pound) Remove roast from oven. Let stand 15 minutes before slicing to serve with stuffing.
Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well.
In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1-1/2 hours.
Serving Suggestions
This elegant centerpiece entree is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans, a fruit salad and warm dinner rolls.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6178/Crown_Roast_of_Pork_with_Walnut_Rhubarb_Stuffing