CROWN ROAST OF PORK WITH CORN STUFFING

CROWN ROAST OF PORK WITH CORN STUFFING
CROWN ROAST OF PORK WITH CORN STUFFING

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    crown roast of pork

  • 3

    onions, diced

  • 1/4

    c. chopped parsley

  • 1

    c. chopped celery

  • 1/2

    c. butter

  • 12

    slices day old bread, cubed

  • 1

    beaten egg

  • 8 3/4 oz. can whole kernel corn, drained

  • 8 3/4 oz. can creamed corn

  • Salt & pepper to taste

Directions

Allow 2 ribs per person. Cover ends of bones with foil. Salt and pepper the meat. Place in a preheated 450 degree oven, reduce heat to 350 degrees and roast 35 to 40 minutes a pound. Stuffing: Saute onions, parsley and celery in butter for 8 minutes and place in mixing bowl. Add cubed bread, beaten egg, corn, salt and pepper. Toss together and mound in the center of the crown roast for the last 1 1/2 hours of its cooking time, covering loosely with foil until the last 30 minutes. To serve, add frills to the pork bone ends. Make pan gravy if desired.

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