Crown Roast of Pork with Walnut Rhubarb Stuffing

Yield:
Serves 16

Ingredients:

  1. 1 (8-9 lb.) crown roast of pork
  2. Salt, to taste
  3. Ground black pepper, to taste
  5. Stuffing:
  6. 1 pound ground pork, cooked and crumbled
  7. 5 cups dry bread cubes
  8. 1 can (14-1/2 oz.) chicken broth
  9. 1/2 cup chopped onion
  10. 1/2 cup chopped celery
  11. 1 cup walnut halves, toasted
  12. 1 teaspoon salt
  13. 1/4 teaspoon cinnamon
  14. 1/4 teaspoon allspice
  15. 1/8 teaspoon ground black pepper
  16. 2 cups sliced fresh or frozen rhubarb, thawed
  17. 1/2 cup granulated sugar
Directions:

Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 to 2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150 to 155 degrees F. (about 18 to 20 minutes per pound) Remove roast from oven. Let stand 15 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.

Serving Suggestions
This elegant centerpiece entree is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans, a fruit salad and warm dinner rolls.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com


TDS 3