ROAST PORK WITH MUSHROOM AND BROCCOLI STUFFING

By gaster16

Ingredients

• 1 teaspoon dried parsley flakes
• All purpose flour
• Dried thyme leaves
• Pepper
• Pork crown roast
• Salt
• Salad oil
• 1 large onion, chopped
• 1 12 oz. package mushrooms coarsely chopped
• 1 bunch broccoli, cut into 1/2" pieces
• 6 cups firm white bread cubes (about 10 slices)
• 1/2 teaspoon chicken bouillon

Preparation

Step 1

In small bowl, mix fried parsley flakes, 3 tablespoons flour, 1 teaspoon dried thyme leaves and 1/4 teaspoon pepper. Rub inside and outside of pork roast with 1 teaspoon salt, then coat outside with flour mixture. Place roast ends down, in large roasting pan. Roast in 325 degree oven for 2 hours. Meanwhile, prepare stuffing. In 12" skillet over medium heat, in 3 tablespoons hot salad oil, cook onion until tender and golden, stirring occasionally. Over medium high heat, add mushrooms, broccoli, 3/4 teaspoon salt, 1/4 teaspoon dried thyme and 1/4 teaspoon pepper and cook until mushrooms are tender and golden and broccoli is tender. Stir in bread cubes, chicken bouillon, and 1/2 cup water, toss until well mixed.

When pork has roasted 2 hours remove from oven and turn rib-end up, fill cavity with stuffing. Bake leftover stuffing in small covered casserole during last 40 minutes of roasting time. Insert meat thermometer between 2 ribs into thickest part of meat. Return roast to oven and continue roasting about 1-1/2 hours or until thermometer reaches 170 degrees.