Crown Roast of Pork with Walnut Rhubarb Stuffing

Russ Myers

By
@Beegee1947

This elegant centerpiece entree is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans, a fruit salad and warm dinner rolls.


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Comments:

Serves:

Group

Prep:

30 Min

Cook:

2 Hr 30 Min

Method:

Roast

Ingredients

1
(8-9 lb.) crown roast of pork
salt, to taste
ground black pepper, to taste

STUFFING:

1 lb
ground pork, cooked and crumbled
5 c
dry bread cubes
1 can(s)
(14-1/2 oz.) chicken broth
1/2 c
chopped onion
1/2 c
chopped celery
1 c
walnut halves, toasted
1 tsp
salt
1/4 tsp
cinnamon
1/4 tsp
allspice
1/8 tsp
ground black pepper
2 c
sliced fresh or frozen rhubarb, thawed
1/2 c
granulated sugar

Directions Step-By-Step

1
Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 to 2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150 to 155 degrees F. (about 18 to 20 minutes per pound) Remove roast from oven. Let stand 15 minutes before slicing to serve with stuffing.
2
Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well.
3
In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1-1/2 hours.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American