Crown Roast of Pork with Cranberry Stuffing and Orange Glaze

• Meat

  • 1 Pork crown rib roast (about 7 pounds

• Produce

  • 1 cup Celery
  • 1 cup Cranberries, fresh or frozen
  • 1 cup Onion

• Canned Goods

  • 1 can Frozen orange juice concentrate

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 1/4 tsp Fennel seed
  • 1/8 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 4 cups Bread cubes, soft

• Dairy

  • 6 tbsp Butter

Found on tasteofhome.com

Description

Ingredients

• 1 pork crown rib roast (about 7 pounds)
• 1 cup chopped onion
• 1 cup chopped celery
• 6 tablespoons butter
• 1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted, divided
• 4 cups soft bread cubes
• 1 teaspoon salt
• 1/4 teaspoon fennel seed, crushed
• 1/8 teaspoon pepper
• 1 cup fresh or frozen cranberries, thawed
• 1/2 cup honey

Directions

• Directions Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat thermometer inserted into meat between ribs reads 150°. Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer. Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing. Yield: 14 servings. Originally published as Stuffed Crown Roast of Pork in Country Pork 1996, p69 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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