Name: Stuffed Crown Roast Of Pork
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 crown roast of pork (about 8-10 pounds); Salt and pepper; 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 cup celery, diced; 1 cup carrots, diced; 1 cup mushrooms, chopped; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1 teaspoon dried rosemary; 2 cups breadcrumbs; 1/2 cup chicken broth; 1/2 cup dried cranberries; 1/2 cup chopped pecans

Instructions

Preheat your oven to 350°F (175°C). Season the crown roast generously with salt and pepper and place it in a large roasting pan.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
Add the celery, carrots, and mushrooms to the skillet and cook until the vegetables are softened.
Stir in the thyme, sage, and rosemary, and cook for another minute to release the aromas.
Remove the skillet from the heat and add the breadcrumbs, chicken broth, dried cranberries, and chopped pecans. Mix everything together until well combined.
Fill the cavity of the crown roast with the stuffing mixture, packing it in tightly to ensure it holds its shape during cooking.
Cover the tips of the bone with foil to prevent burning and roast the crown roast in the preheated oven for 2-2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Remove the roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute and ensures a moist and tender roast.
To serve, carefully remove the foil from the bone tips and present the roast on a platter, filling the center with any leftover stuffing.

Ingredients

Instructions

Nutrition Facts

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