Crown Roast of Pork
Yield: serves 12
Cooking Time: 3-1/4 to 3-3/4 hrs
Preparation Time: 20 min
Ingredients
Image courtesy of National Pork Board www.TheOtherWhiteMeat.com
12 rib Canadian Pork crown roast (about 6 lb/3 kg)
Salt and pepper, to taste
1 lb (500 g) lean ground Canadian Pork
5 cups (1.25 L) dry bread crumbs
1 cup (250 mL) walnut halves, toasted
1/2 cup (125 mL) EACH chopped onion and celery
1/2 tsp (2 mL) EACH cinnamon and allspice
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1-3/4 cups (425 mL) vegetable broth
2 cups (500 mL) sliced fresh or frozen rhubarb
1/2 cup (125 mL) granulated sugar
Cooking Instructions
Place Pork crown roast in shallow pan, bones pointing up; sprinkle roast with salt and pepper to taste. Fill cavity with a large foil ball and cover bone tips with small pieces of foil. Roast at 325°F (160°C) for 1-1/2 hours.
Meanwhile, brown lean ground Pork in a skillet; drain fat.
In a medium bowl, combine Pork, bread crumbs, walnuts, onion, celery, cinnamon, allspice, salt and pepper; mix well. Add broth. In a small saucepan, combine rhubarb and sugar; bring to a boil. Pour over bread mixture; mix lightly.
Remove Pork roast from oven and remove foil ball. Fill cavity with stuffing. Roast pork for another 1-3/4 to 2- 1/4 hours or until meat thermometer registers 160°F (71°C).
Meanwhile spoon the rest of the stuffing into a greased baking dish; cover and bake with Pork crown roast 1 hour; uncover and bake 30 minutes.
Remove Pork crown roast from oven; cover with foil and let stand 15 minutes before slicing to serve.
Serve with oven- roasted sweet or white potatoes and squash.
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