Crown Pork Roast with Stuffing

Photo by Dyane h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (16-rib) pork crown roast (8 lb./3.6 kg) NoteFor ease in preparation, ask your butcher to tie the 2 sections of ribs into the crown roast.

  • 3/4

    tsp. salt, divided

  • 3/4

    tsp. black pepper, divided

  • 1-1/2

    cups water

  • 3-1/4

    cups apple juice, divided

  • 1/4

    cup butter

  • 2

    pkg. (120 g each) Stove Top Lower Sodium Stuffing Mix for Chicken

  • 2

    Gala apples, chopped

  • 1

    cup Back to Nature Trail Mix - Almonds, Raisins, Cranberries and Pistachios, coarsely chopped

  • 3

    Tbsp. flour

  • 2

    Tbsp. honey Dijon mustard

  • 2

    Tbsp. chopped fresh parsley

Directions

HEAT oven to 350ºF. SEASON roast with half each of the salt and pepper; place on rack in roasting pan. Bake 2 hours. Meanwhile, bring water, 1-1/2 cups apple juice and butter to boil in large saucepan. Stir in stuffing mixes, apples and trail mix; cover. Remove from heat; let stand 5 min. Fluff with fork. REMOVE roast from oven. Lift roast from rack; set aside. Place 6-inch square of foil on centre of rack; return roast to rack, making sure foil is under centre cavity of roast. Fill centre of roast with stuffing; spoon remaining stuffing into casserole dish sprayed with cooking spray. BAKE roast and stuffing 30 min. or until internal temperature of roast reaches 150ºF. Transfer roast to serving platter; cover loosely with foil. Let stand 10 min. or until (160ºF) for medium doneness. MEANWHILE, pour drippings into measuring cup. Skim off fat from surface. Reserve 2 Tbsp. fat; return to roasting pan. Discard remaining fat. Set drippings aside for later use. WHISK flour and mustard into reserved fat; cook on medium heat 1 min., whisking constantly. Stir in drippings, remaining apple juice, salt and pepper; cook and stir 3 min. or until gravy comes to boil and is slightly thickened. Stir in parsley. SERVE roast with stuffing and gravy.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: