Stuffed crown roast of pork

16 Servings

Ingredients

Quantity Ingredient
1 16-rib crown roast of pork (about 8 lb)
2 tablespoons Olive oil
½ cup Chopped celery
½ cup Chopped onion
½ cup Chopped sweet red pepper
½ cup Chopped sweet green pepper
½ teaspoon Dried marjoram leaves
¼ teaspoon Dried thyme leaves
¼ teaspoon Cracked black pepper
¼ teaspoon Salt
1¼ cup Water
5 cups Firm white bread cubes
¼ cup Chopped fresh parsley leaves
Paper booties (directions follow) or kumquats, to cover rib ends (opt.)

Directions

NOTE: You may ask your butcher to shape and tie a crown roast for you or select two center pork loins at your supermarket and have the service department saw between the ribs, then follow the above directions.

1. Heat oven to 325'F. Place roast, bone ends up, on wire rack in shallow roasting pan. Cover bone tips with pieces of aluminum foil.

Roast pork 2 hours.

2. Meanwhile, in large skillet, heat oil. Add celery, onion, and peppers; saute vegetables until lightly browned. Remove from heat and add marjoram, pepper, thyme, salt, and water. Stir to loosen browned-on bits.

3. In large bowl, combine bread cubes, parsley, and mixture from skillet. Toss until well mixed and all bread has been moistened.

Cover, and set aside.

4. When pork has roasted 2 hours, remove from oven. Spoon bread mixture into center of crown. With serving spoon, drizzle some of pan drippings over stuffing. Return to oven and bake 30 to 45 minutes more or until meat thermometer inserted into thickest part of roast registers 155'F. Remove from oven and. allow pork to stand 5 to 10 minutes until meat temperature rises to 160'F. Allow pork to rest 10 to 15 minutes before carving. Transfer to serving plate; remove foil from bones. Decorate rib bones with paper booties or kumquats, if desired.

5. To carve the roast, use a sharp carving knife and a two-pronged carving fork. Slice down between the ribs, removing one chop at a time. Spoon stuffing onto each serving.

Paper Booties: Cut desired number of 4-inch squares from writing or wrapping paper. One at a time, fold squares in half gently without creasing paper at fold. Make cuts ⅛ inch apart through fold to within ¼ inch of cut edges. To attach to rib bones, carefully wrap uncut ends of paper strips around bones and secure with tape.

Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg> File

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