Crown Roast of Pork with Walnut-Rhubarb Stuffing - Pork.org

Crown Roast of Pork with Walnut-Rhubarb Stuffing

Crown Roast of Pork with Walnut-Rhubarb Stuffing

15 Ingredients | 2 hr 50 min | 12 Servings

This elegant centerpiece entrée 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 amandine, a fruit salad and warm dinner rolls.

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Ingredients

  • 8-9 pounds crown roast of pork
  • salt, to taste
  • pepper, to taste
  • 1 pound ground pork, cooked and crumbled
  • 5 cups bread crumbs
  • 1 14 1/2-oz can chicken broth
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 cup walnut halves, toasted
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon black pepper
  • 2 cups rhubarb, diced (fresh or frozen, thawed)
  • 1/2 cup sugar

Instructions

Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 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 12

Nutrition

  • Calories590calories
  • Protein60grams
  • Fat22grams
  • Sodium670milligrams
  • Cholesterol145milligrams
  • Saturated Fat7grams
  • Carbohydrates33grams