So easy, the only challenge with this roast is ordering it in time for the holidays.
Stuffed Crown Roast of Pork with Mushroom Stuffing
- 1 (6 pound) pork loin crown roast
- 1/2 teaspoon seasoned salt
- 1/3 cup Cranberry Conserve
- 1 cup whole fresh cranberries, optional
For Mushroom Stuffing:
- 1 cup sliced fresh mushrooms
- 1/2 cup diced celery
- 1/4 cup butter or margarine
- 3 cups day-old cubed bread
- 1/4 teaspoon salt & pepper
Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 325 degrees F for 1-1/2 hours.
Meanwhile, saute mushrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with Cranberry Conserve. Bake 1 hour longer or until a meat thermometer inserted into meat between ribs reads 160 degrees F; remove foil.
Strip the foil from the ends of the ribs and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. If desired, thread cranberries on a 20-in. piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends.
Recipe from Allrecipes.com & Taste of Home