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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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Heat 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.
2Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well.
3In 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