Pork Crown Roast With Sausage Stuffing
5 pounds Pork Loin Crown Roast, bone in
1 1/2 teaspoons salt
1 teaspoon coarse ground black pepper
8 ounces (4 cups) Pepperidge Farm Herb Seasoned Stuffing
8 ounces H-E-B uncooked pork sausage
1/2 cup chopped dried apricots
1/2 cup dried cranberries
2 tablespoons butter
1/2 cup walnut pieces
Heat oven to 325 degrees.
Season all sides of roast with salt and pepper. Place roast, bone tips
up, on a rack in a shallow baking pan. Crumple foil in a ball large e
nough to fill center of roast to maintain round shape during cooking.
Roast pork 2 to 2 1/2 hours, about 13 to 15 minutes per pound.
Meanwhile, chop apricots to prepare stuffing. Place apricots, cranberr
ies and butter in a 2-quart saucepan with 2 cups water; bring to a boi
l and set aside. Brown pork sausage in a large skillet over Medium hea
t; break sausage into small pieces with edge of cooking spoon during c
ooking. Stir stuffing and walnuts into pork in skillet; pour fruit wit
h water over stuffing mixture. Toss to coat and moisten stuffing.
Remove roast from oven after 1 hour of cooking. Remove foil from cente
r and fill crown roast with just enough stuffing to fill center; place
remainder of stuffing in a separate baking pan and set aside. Return
roast to oven; continue cooking another 1 to 1 1/2 hours If necessary,
cover bone tips and stuffing with foil to prevent dark browning.
Place pan with stuffing in oven with roast during last 45 minutes or b
ake in a separate oven.
Roast is done when internal temperature of roast reaches 150 degrees i
n thickest part, but not touching bone. Let stand 20 minutes; carve ro
ast between ribs and serve with stuffing
No Nutritional Information Available