Crown Roast of Pork with Walnut-Rhubarb Stuffing
This elegant centerpiece entrée 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 amandine, a fruit salad and warm dinner rolls.
1 (8 to 9-pound) crown roast of pork
Salt and ground black pepper, to taste
1 pound ground pork, cooked and crumbled
5 cups dry bread cubes
1 (14 1/2-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 cup walnut halves, toasted
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
2 cups sliced fresh or frozen rhubarb, thawed
1/2 cup granulated sugar
- Preheat oven to 350°F (175°C)
- 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°F to 155°F (approximately 65°C). (About 18 to 20 minutes per pound.) Remove roast from oven. Let stand 15 minutes before slicing to serve with stuffing.
- Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well.
- 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°F (175°C) for 1 1/2 hours.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe): Calories 590 calories Protein 60 grams Fat 22 grams Sodium 670 milligrams Cholesterol 145 milligrams Saturated Fat 7 grams Carbohydrates 33 grams.
Recipe and photograph provided courtesy of National Pork Board.