Pork Crown Roast With Mushroom Stuffing Recipes

Steps:

• Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
• Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes.
• Meanwhile, make Mushroom Stuffing. About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.
• Remove pork from oven when thermometer reads 150°F; cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 10°F, and pork will be easier to carve.) Remove foil wrapping from bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.

Steps:

• Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours. , Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing., If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.

Steps:

• For the roast: Preheat oven to 425 degrees. Place vegetables on a rimmed baking sheet. Add 1 cup water.
• Season pork all over with salt and pepper. Cover each exposed bone with foil to prevent it from burning. Place 2 to 3 cups stuffing loosely in center, forming a dome (do not pack). Cover stuffing loosely with parchment and then foil. Place pork on top of vegetables.
• Roast for 20 minutes. Reduce oven to 350 degrees, and continue to cook, basting roast and stuffing every 30 minutes and adding about 1 cup water each time to prevent vegetables from burning. Roast is done when a meat thermometer inserted into thickest part of pork (without touching bone) registers 160 degrees, about 2 hours. Transfer roast to a plate, reserving pan juices and baking sheet and discarding the vegetables. Tent roast with foil, and let rest for at least 30 minutes.
• For the gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat. Strain remaining pan juices (you should have 1/2 cup; add stock if needed).
• Place reserved baking sheet over 2 burners on medium-high heat. Add Marsala, and stir with a wooden spoon to loosen browned bits. Strain into a saucepan, and stir in pan juices, stock, and demi-glace if using. Bring to a boil, and cook until reduced to 1 1/2 cups, about 5 minutes. Reduce heat to a gentle simmer, and season with salt and pepper. Stir together flour and butter until smooth, and gradually whisk into simmering gravy. Cook until gravy is slightly thick and glossy, 3 to 5 minutes.
• Transfer stuffed roast to a serving platter. Stir any juices that have collected on plate into the gravy.
• For the garnish: Melt butter in a skillet over medium-high heat. Add pears and kumquats, and cook until tender, about 9 minutes. Stir in honey, and cook until pears are golden, about 3 minutes.
• Garnish roast with pears, kumquats, and leaves if using. Serve with gravy and remaining stuffing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
• Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
• Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
• Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Steps:

• Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
• Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
• Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
• Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
• Add a bit more juice if needed.
• The stuffing should be moist enough to hold together when squeezed lightly.
• After you have roasted the meat for 2 hours, remove it from the oven.
• Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
• Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
• Fill the sleeve with the stuffing, fold foil over.
• Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
• Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
• **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.

Steps:

• 1. Sprinkle pork with salt and pepper. Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends in aluminum foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of meat and does not touch bone or rest in fat. Place small heatproof bowl or crumpled aluminum foil in crown to hold shape of roast evenly. Do not add water. Do not cover.2. Roast in 350° oven (preheating oven is not necessary) 2 hours 30 minutes to 3 hours or until thermometer reads 155°. (Also see Recommended Meat Doneness.)3. While pork is roasting, make Mushroom Stuffing. 1 hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with aluminum foil only for first 30 minutes. Remove aluminum foil and finish baking.4. Remove pork from oven, cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°. (Temperature will continue to rise about 5°, and pork will be easier to carve.)5. Remove foil wrapping place paper frills on bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.NUTRITION FACTS: 1 Serving: Calories 680 (Calories from Fat 250) Fat 28g (Saturated 8g) Cholesterol 110mg Sodium 1,500mg Carbohydrate 61g (Dietary Fiber 3g) Protein 49g % DAILY VALUE: Vitamin A 14% Vitamin C 2% Calcium 20% Iron 36% DIET EXCHANGES: 4 Starch 5 Medium-Fat MeatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.