Crown Roast of Pork with Walnut-Rhubarb Stuffing 8-9 pound crown roast of porkSalt and ground black pepper, to taste1 pound ground pork, cooked and crumbled5 cups dry bread cubes1 14 1/2-ounce can chicken broth1/2 cup chopped onion1/2 cup chopped celery1 cup walnut halves, toasted1 teaspoon salt1/4 teaspoon cinnamon1/4 teaspoon allspice1/8 teaspoon ground black pepper2 cups sliced fresh or frozen rhubarb, thawed1/2 cup sugar
Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2-2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150-155 degrees F. (about 18-20 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.
Serves 16
Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2-2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150-155 degrees F. (about 18-20 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.
Serves 16
