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Pork- Pork Crown Roast With Waldorf Style Stuffing

Source of Recipe

From LA Daily News 12.17.00


List of Ingredients


1 (14- to 16-rib) pork crown roast, approximately 6 pounds (see Note) 1 large golden delicious apple, coarsely chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter OR margarine
1 (8-ounce) package herb seasoned stuffing mix
1/4 cup chopped pecans
1 teaspoon grated orange peel
1 cup water




Recipe

Place crown roast, rib ends down, on rack in open roasting pan. Do not add water and do not cover. Roast in a preheated 325-degree oven 2 hours. Remove from oven. Turn roast so rib ends are up. Insert meat thermometer so bulb is centered in thickest part of roast, making certain that it does not rest in fat or on bone.

Meanwhile, cook apple, celery and onion in butter 2 to 3 minutes. Stir in herb seasoned stuffing mix, pecans and grated orange peel; add water and toss lightly to combine.

Fill cavity of crown roast with stuffing and continue roasting until meat thermometer registers 165 degrees F. Cover roast with foil tent and allow to "set" at room temperature 15 to 20 minutes. (Temperature usually rises to 170 degrees F during this period.) Carve between ribs. Makes 6 cups stuffing. Roast will make about 6 to 8 servings.

NOTE: Pork crown roast should be ordered from your retailer in advance.