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CROWN ROAST OF PORK WITH CORN STUFFING

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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

Details

Preparation

Step 1

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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