FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesPork Recipes page 1 >  Crown Roast with Walnut Rhubarb Stuffing

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CROWN ROAST OF PORK WITH WALNUT-RHUBARB STUFFING

CROWN ROAST OF PORK WITH WALNUT-RHUBARB STUFFING

Serves 16

Ingredients

• 8-9 pound crown roast of pork
• Salt and ground black pepper, to taste

• 1 pound ground pork, cooked and crumbled
• 5 cups dry bread cubes
• 1 14½-ounce can chicken broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup walnut halves, toasted
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon ground black pepper
• 2 cups sliced fresh or frozen rhubarb, thawed
• 1/2 cup sugar 
 

Cooking Directions

Heat oven to 350 degrees F.

Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2-2½ 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 1½ hours.

Serving Suggestions
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.
 

Nutrition Facts
Calories 590 calories; Protein 60 grams; Fat 22 grams; Sodium 670 milligrams; Cholesterol 145 milligrams; Saturated Fat 7 grams; Carbohydrates 33 grams
 

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

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages