H-E-B Cooking Connections
5poundsPork Loin Crown Roast, bone in,
1teaspooncoarse ground black pepper,
8ounces(4 cups) Pepperidge Farm Herb Seasoned Stuffing,
8ouncesH-E-B uncooked pork sausage,
1/2cupchopped dried apricots,
1Heat oven to 325 degrees.
2Season 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 enough 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.
3Meanwhile, chop apricots to prepare stuffing. Place apricots, cranberries and butter in a 2-quart saucepan with 2 cups water; bring to a boil and set aside. Brown pork sausage in a large skillet over Medium heat; break sausage into small pieces with edge of cooking spoon during cooking. Stir stuffing and walnuts into pork in skillet; pour fruit with water over stuffing mixture. Toss to coat and moisten stuffing.
4Remove roast from oven after 1 hour of cooking. Remove foil from center 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.
5Place pan with stuffing in oven with roast during last 45 minutes or bake in a separate oven.
6Roast is done when internal temperature of roast reaches 150 degrees in thickest part, but not touching bone. Let stand 20 minutes; carve roast between ribs and serve with stuffing
No Nutritional Information Available