Stuffed Crowned Pork Roast
Source of Recipe
Sandra Lee, "Semi-Homemade" -Food Network
Recipe Introduction
I made this for company on Christmas Day 2005. It was in a word, OUTSTANDING! It was very easy to throw together and serve.
I had the butcher prepare the roast and tie it. It does serve a crowd so be prepared to entertain! IMO you need about 1-2 rib (chop) per person. When you carve it up you end up with what looks like a pork chop. I cannot wait to make this again. I added my note with a (*).
I served up a fancy salad, rolls, boiled baby carrots with parsley butter and fresh cranberry orange relish. YUM!
List of Ingredients
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Yield: 10 to 12 servings
Crown Roast:
5 tablespoons Worcestershire sauce
1 packet green peppercorn marinade mix (*Knorr Brand)
1 packet zesty herb and garlic seasoning mix (*Good Seasons Italian salad dressing mix)
7 to 8 pound pork crown roast
Sourdough Dressing:
4 hot Italian sausages, casings removed
1 packet onion mushroom soup mix (*Lipton)
1 (16-ounce) can fat-free, low-sodium chicken broth
1 (10-ounce) can golden mushroom soup (Campbell's)
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/3 cup fresh Italian parsley leaves, chopped
6 cups sourdough croutons (*made from loaf of fresh bread)
Salt and pepper (*did not add this)
Recipe
Preheat the oven to 325 degrees 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 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 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.
Sourdough Dressing:
In a large nonstick skillet, saute the sausages until browned, about 5 minutes. Add the onion mushroom soup mix, vegetable broth, and golden mushroom soup. Stir in the thyme, marjoram, parsley, and croutons. Season with salt and pepper.
**I made this ahead BUT added the croutons and parsley right before stuffing the roast)
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.
Note: The extra stuffing can be baked separately.
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