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03/07/2011 National Crown Roast of Pork Day Stuffed Crown Roast of Pork

Source of Recipe

Taste Of Home


Recipe Introduction

You certainly must be kidding, right!? National Crown Roast of Pork Day... Why you ask? Well, frankly, we do not know. And, why not just Roast Pork Day? Why does it have to be a crown roast pork? What we do know, is that it is National Crown Roast of Pork Day, a special day to cook and eat pork. To participate in this day it must be crown roast pork. Any other just will not do. Holiday Insights

List of Ingredients

HOME COOKIN’ 03/07/2011 National Crown Roast of Pork Day Stuffed Crown Roast of Pork

Stuffed Crown Roast of Pork


1 pork loin crown roast (5 to 6 pounds, about 10 ribs)
1/2 teaspoon seasoned salt

MUSHROOM STUFFING:
1 cup sliced fresh mushrooms
1/2 cup diced celery
1/4 cup butter, cubed
3 cups day-old cubed bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional




Recipe

Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 325° for 1-1/2 hours.

Meanwhile, sauté mushrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves. Bake 1 hour longer or until a meat thermometer inserted into meat between ribs reads 160°; remove foil.

If desired, thread cranberries on a 20-in. piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends. Yield: 8 servings.