This elegant centerpiece
entrée 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 amandine, a fruit salad and warm dinner rolls.
Crown Roast
of Pork with Walnut-Rhubarb Stuffing
8 to 9 pound crown roast
of pork
Salt and ground black pepper, to taste
1 pound ground pork, cooked
and crumbled
5 cups dry bread cubes
1 (14 1/2-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 cup walnut halves, toasted
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
2 cups sliced fresh or frozen rhubarb, thawed
1/2 cup granulated sugar
- 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.
Serves 16.
Nutrition Facts
Calories 590 calories
Protein 60 grams
Fat 22 grams
Sodium 670 milligrams
Cholesterol 145 milligrams
Saturated Fat 7 grams
Carbohydrates 33 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
