Crown Roast of Pork with Stuffing

 

                    This spectacular special roast is usually available during the holidays, so call the meat department ahead of time to make sure or to order one.

Makes 16 servings

• 8- to 10-lb pork crown roast (about 16 to 18 ribs)
• 2 teaspoons salt
• 1 teaspoon pepper
• Apple-Cranberry Stuffing or Bread Stuffing, click here for recipe

1. Heat oven to 325F(160C).
2. Sprinkle pork with salt and pepper ; place pork, with bone ends up, on rack in shallow roasting pan.
3. Wrap bone ends in foil to prevent excessive browning ; insert ovenproof thermometer so tip is in thickest part of pork and does not touch bone or rest in fat.
4. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly.
5. Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes ; meanwhile, make Apple-Cranberry Stuffing.
6. About 1 hour before pork is done, remove bowl or foil and fill center of crown with stuffing ; cover stuffing with foil for first 30 minutes of roasting.
7. Remove pork from oven when thermometer reads 150F(80C), cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160F(85C).
8. Remove foil from bone ends ; to carve, cut roast between ribs.

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