Crown Pork Roast with Apple-Walnut Stuffing

Looking for something other then turkey to serve? Give this a try.
It looks great at the table

7 lb crown pork roast (12 rib)      
salt & pepper to taste      
Apple Walnut Stuffing
1/3 cup butter or margarine 2 tbl dried whole leaf sage
1 large onion — finely chopped 1/2 tsp dried rosemary
2 celery stalks — fine chopped 1/2 tsp dried thyme
1 cup red cooking apple — chopped 1 lg egg — beaten
1 cup green cooking apple — chopped 1/2 cup milk
2 cup white bread cubes — toasted 1/2 tsp salt
1 cup walnuts — chopped 1/4  tsp pepper

 

ROAST: Make sure roast is well trimmed; season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325° for 1 hour. Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325° for 1-1/2 hours or until meat thermometer reaches 160°. Remove foil from roast; let stand 15 minutes before serving.


STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.

Note: To bake stuffing separately, spoon into a lightly greased 11×7-inch baking dish. Bake at 350° for 30 minutes.

4 Comments

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