Crown Roast Of Pork With Walnut-Rhubarb Stuffing
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Recipe used with permission by the National Pork Board. For more information about pork, visit PorkBeInspired.com
August 23, 2020
Persons
16
Serving Size
1 serving
Prep Time
20 minutes
Cook Time
2 hours, 30 minutes
Total Time
2 hours, 50 minutes
Notes
Recipe used with permission by the National Pork Board. For more information about pork, visit PorkBeInspired.com
Ingredients
- 8-9 pound crown roast of pork
- salt , to taste
- pepper, to taste
- 1 pound Ground Pork, cooked and crumbled
- 5 cups dry bread cubes
- 1 14 1/2-oz can chicken broth
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 cup Walnut halves, toasted
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground black pepper
- 2 cups rhubarb, diced (fresh or frozen, thawed)
- 1/2 cup sugar
Instructions
- Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 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 degrees F. for 1 1/2 hours.