Crown Pork Roast With Apple Cranberry Stuffing Best Recipes

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CROWN ROAST OF PORK WITH CRANBERRY STUFFING

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Crown Roast of Pork with Cranberry Stuffing image

The appearance and flavor of this roast will surely impress your quests!

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 8-10 Servings

Number Of Ingredients 18

Ingredients:

  • Spice Rub:
  • 1 tablespoon Spice Islands® Garlic Salt
  • 1 tablespoon Spice Islands® Poultry Seasoning
  • 1 tablespoon Spice Islands® Thyme
  • 2 teaspoons Spice Islands® Ground Saigon Cinnamon
  • 2 teaspoons Spice Islands® Medium Grind Black Pepper
  • 1-½ teaspoons Spice Islands® Paprika
  • 1/4 teaspoon Spice Islands® Ground Cloves
  • Stuffing and Pork:
  • ¼ cup Mazola® Corn Oil
  • ¼ cup butter
  • 1-½ cups chopped celery
  • 1 cup chopped onion
  • ½ cup dried cranberries
  • ½ cup chopped dried apricots
  • 6 cups firm white bread, cubed, dried (about 6 slices)
  • 1 cup reduced sodium chicken broth
  • 12 to 16 bone tied, crown roast pork (about 8 pounds)

Steps:

  • Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.

CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING

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Crown Roast of Pork With Apple, Fig and Cherry Stuffing image

This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.

Provided by Annacia

Categories     Pork

Time 2h50m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients:

  • 6 -7 lbs center-cut pork loin (16 ribs)
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 granny smith apples
  • 1 cup dried fig
  • 1/2 cup dried cherries
  • 1/2 cup almonds, slivered
  • 1 tablespoon butter
  • 1 cup applesauce
  • 1/2 cup dark brown sugar
  • 1 cup muscat wine, divided
  • 3 cups herb seasoned stuffing mix
  • 2 sprigs fresh rosemary

Steps:

  • Preheat oven 425°F.
  • Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
  • Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
  • Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
  • Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
  • Transfer the pork to a platter and let stand for 15 minutes.

CROWN PORK ROAST WITH CRANBERRY STUFFING

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Crown Pork Roast With Cranberry Stuffing image

For an elegant holiday presentation or fancy dinner party, this standing rib roast is the schizzle! Asking your butcher to prepare a crown pork roast for you makes this easy.

Provided by 2Bleu

Categories     Pork

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients:

  • 2 tablespoons butter
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 8 ounces cornbread stuffing mix (Pepperidge Farm Corn Bread Stuffing)
  • 1 cup chicken broth
  • 2 cups whole berry cranberry sauce
  • 1 cup pecans, chopped
  • 10 lbs pork crown roast, 12 rib (trimmed and tied)
  • 2 teaspoons salt
  • 1 tablespoon black pepper
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 4 leaves fresh sage
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon salt, to taste
  • 1/4 teaspoon black pepper, to taste
  • fresh cranberries
  • fresh rosemary
  • fresh thyme

Steps:

  • TO MAKE STUFFING: Melt 1/4 cup butter in a large Dutch oven over medium heat. Add celery and onion, and sauté 5 minutes or until tender. Stir in stuffing mix and remaining ingredients, stirring just until mix- hire is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased baking dish. Bake the remainder covered, at 325° for 30 to 35 minutes or until thoroughly heated.
  • TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan. Place sprigs and sage leaves over top. Place dish onto a roasting pan. Bake for 2½ hours.
  • Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°.
  • Remove from oven and begin making the gravy and allow the roast to stand before slicing.
  • MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistancy and thicken, about 5 minutes or until thickened to your liking.

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