CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING
For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. -Donna Goutermont, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.
Nutrition Facts : Calories 472 calories, Fat 22g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 761mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 4g fiber), Protein 42g protein.
CROWN ROAST OF PORK WITH APPLE STUFFING
Categories Onion Pork Roast Dinner Apple Bacon Celery Fall Parsley Jam or Jelly Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make stuffing:
- Preheat oven to 350°F.
- Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
- Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
- Make roast:
- Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
- Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
- Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
- Make pan sauce:
- Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
- Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
- Remove all foil from roast and carve into chops by cutting between ribs.
CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING
This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.
Provided by Annacia
Categories Pork
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 425°F.
- Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
- Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
- Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
- Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
- Transfer the pork to a platter and let stand for 15 minutes.
STUFFED CROWN ROAST OF PORK
A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!
Provided by MARBALET
Categories Main Dish Recipes Pork Pork Roast Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
- Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
- Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
- Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.
Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g
PORK CROWN ROAST WITH APRICOT APPLE STUFFING
Your guests will be so surprised when you set this meal on the table! It is a gorgeous presentation and tastes even better.-Mary Ann Taylor, Rockwell, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 12-16 servings.
Number Of Ingredients 22
Steps:
- Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°. , To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange zest, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast. , Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.
Nutrition Facts :
CROWN ROAST WITH PLUM-APPLE STUFFING
All eyes with be on this impressive roast when you place it on your holiday table. The fruit combination of golden raisin, dried plums and apples nicely complement the pork.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Place roast, rib ends up, in a large shallow roasting pan. Combine the flour, salt and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1 hour., Meanwhile, place plums in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir in the bread cubes, apple, raisins, apple juice, butter, brown sugar, lemon zest, paprika and cinnamon., Carefully spoon stuffing into center of roast. Bake until a thermometer reads 145°, 45 to 70 minutes longer. Transfer to a warm serving platter. Remove foil. Let roast stand for 10-15 minutes. Cut between ribs to serve.
Nutrition Facts : Calories 374 calories, Fat 18g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 322mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.
CROWN ROAST OF PORK WITH STUFFING
I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.
Nutrition Facts :
PORK CROWN ROAST WITH APPLE-PECAN STUFFING
Serve a show-stopper with this Pork Crown Roast with Apple-Pecan Stuffing. A pork crown roast is the perfect centerpiece for your potluck or dinner spread. Fortunately, this recipe is just as easy as it is gorgeous!
Provided by My Food and Family
Categories Home
Time 2h55m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
- Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
- Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
- Cut meat into 1-rib portions. Serve with stuffing and apple gravy.
Nutrition Facts : Calories 580, Fat 31 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 1390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 43 g
CROWN ROAST OF PORK WITH APPLE RAISIN STUFFING
Folks may be intimidated to prepare an elegant crown roast of pork, but it's actually an easy entree. Our four grown sons and their families expect this every Christmas. -Mary Ann Balam, Tujunga, California
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350° for 1 hour, basting occasionally. , Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well. , Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs.
Nutrition Facts : Calories 467 calories, Fat 25g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 378mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 38g protein.
APPLE AND PORK STUFFING
Categories Fruit Pork Vegetable Side Bake Stuffing/Dressing Apple Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 14
Steps:
- Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
- Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155°F, about 1 hour.
- Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
CROWN LAMB ROAST WITH SAGE STUFFING
Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
- Trim excess fat and sinew off meat.
- Combine breadcrumbs, sage and parsley.
- Melt the butter in a small pan.
- Add the onion and apple and cook over medium heat until soft.
- Remove from the heat and stir into combined breadcrumbs/sage/parsley.
- Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
- Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
- Fold lightly into the stuffing mixture.
- Place the crown roast in a shallow roasting pan.
- Place a sheet of lightly greased foil in the base of the roast cavity.
- Spoon the stuffing into the foil cavity, pressing in lightly.
- Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
- Remove from oven and let the lamb sit for 10 minutes prior to carving.
- Cut between the cutlets to separate and serve.
CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER GRAVY
Steps:
- Make pork:
- Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
- Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.
- Make gravy:
- Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.
- Carve roast between bones to separate chops. Serve with stuffing and gravy.
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