|
|
|
Stuffed Pork Loin Crown Roast
|
|
|
2
Reviews
|
|
By:
Robert Rivers
|
|
Stuffed Pork Loin Crown Roast Recipe roasts a crown roast of pork before crowning a stuffing of green onions, butter, cranberries, shredded carrots, cornbread stuffing and chicken broth before finish roast to make this delicious pork loin recipe.
|
INGREDIENTS
|
|
1 (8- to 10-pound) crown roast of pork
|
|
1 teaspoon salt
|
|
1/2 teaspoon black pepper
|
|
4 green onions
|
|
1/2 cup butter
|
|
1/4 cup dried cherry-flavored cranberries
|
|
1/4 cup shredded carrots
|
|
1 (16 ounce) bag cornbread stuffing
|
|
2 1/2 cups chicken broth
|
|
aluminum foil
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat oven to 350°F. Place roast on rack in baking pan. Sprinkle with salt and pepper. Roast 15 minutes per pound.
|
|
|
|
2:
30 minutes into roasting time, prepare stuffing. Chop onions, including half of green tops. Place, with butter, cranberries and carrots, in a large microwave-safe bowl. Microwave on HIGH 2-3 minutes until butter melts and carrots soften. Stir in cornbread stuffing and chicken broth
|
|
|
|
3:
When one hour roasting time remains, remove roast from oven. Mound stuffing in center of crown and cover top of roast loosely with foil to prevent over-browning bones. (Cook any remaining stuffing in small baking dish loosely covered with foil.)
|
|
|
|
4:
Continue roasting until internal temperature reaches 155°F (for medium). Remove from oven, cover with foil and allow roast to stand 10 minutes; temperature will rise slightly. Slice between ribs and serve.
|
|
|
|
Print Preview
|
Rate This Recipe
|