Crown Roast of Pork with Cranberry Stuffing


The appearance and flavour of this roast will surely impress your quests!

-- Serves
SKILL LEVEL 8 to 10 servings
Spice Rub
1 tablespoon garlic salt
1 tablespoon poultry seasoning
1 tablespoon leaf thyme
2 teaspoons ground cinnamon
2 teaspoons black medium grind pepper
1-1/2 teaspoons paprika
1/4 teaspoon ground cloves
Stuffing and Pork
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1/4 cup butter
1-1/2 cups chopped celery
1 cup chopped onion
1/2 cup dried cranberries
1/2 cup chopped dried apricots
6 cups firm white bread, cubed, dried (about 6 slices)
1 cup reduced sodium chicken broth
12 to 16 bone tied, crown roast pork (about 8 pounds)

Preheat oven to 350°F.

Combine spice rub ingredients in a small bowl. Set aside.

Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. 

Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth.

Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350°F for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155°F. Remove from oven and let roast rest for at least 10 minutes.

Slice the roast between the bones and serve with stuffing.

Total Time
Bake Time 3-1/2 to 4 hours
Stand Time 10 minutes
Nutrition Facts
Valeur nutritive

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