Crown Roast of Pork with Cranberry Stuffing

By á-47

Ingredients

• SPICE RUB
• 1 Tbsp. garlic salt
• 1 Tbsp., poultry seasoning
• 1 Tbsp. dried thyme leaves
• 2 tea. cinnamon
• 2 tea. pepper
• 1 1/2 tea. paprika
• 1/4 tea. ground cloves
• STUFFING AND PORK
• 1/4 cup corn oil
• 1/4 cup butter
• 1 1/2 cups chopped celery
• 1 cup chopped onion
• 1/2 cup dried cranberries
• 12 cup chopped dried apricots
• 5 cups cubed firm white bread, dried (about 6 slices)
• 1 cup chicken broth
• 12-16 bone tied crown pork roast (about 8 lbs)

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees.

Combine the spice rub ingredients in a small bowl. Set aside.

Heat oil and butter in a large skillet over medium heat. Add celery, onions and 2 Tbsp. spice rub. Cook for 5-7 minutes, or until the vegetables are tender but no browned. Add cranberries and apricots; cook for 1-2 minutes, or until heated through. Transfer to a large bowl.

Add bread cubes to the cranberry and onion mixture and toss. Stir in chicken broth.

Rub remaining spice rub on the exterior and interior of the roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover the stuffing and rub tops with foil. Place on lower oven rack and bake for 2 1/2 - 4 hours, or until roast is well browned and internal temperature is at least 155 degrees. Remove from the oven and let rest for at least 10 minutes.

Slice the roast between the bones and serve with stuffing.

Makes 8-10 servings