Pork Crown Roast with Cherry Cornbread Stuffing
Total Time: 20
Yield: Makes 14 servings
- 1 (14-rib) (about 8 pounds) pork loin crown roast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions:Heat oven to 350 degrees F. Place roast, bone-tips up, onto rack in shallow roasting pan. Cover ends of bones with strip of aluminum foil. Sprinkle with salt and pepper. Bake 1-1/2 hours.
- 3 cups dried cubed herb seasoned stuffing
- 2 cups crumbled cornbread
- 3/4 cup chicken broth
- 1/2 cup dried cherries or sweetened dried cranberries
- 1/2 cup LAND O LAKES
Instructions:Meanwhile, combine all stuffing ingredients in large bowl.
Fill roast cavity with about 2 cups stuffing. Place remaining stuffing in ungreased 2-quart baking dish; cover. Continue cooking roast and stuffing for 30 to 45 minutes or until meat and stuffing reaches 160 degrees F. Let roast stand 10 to 15 minutes.
To serve, cut down along sides of ribs into individual chops.
TIP: If you like stuffing a little drier, reduce chicken broth to 1/2 cup.
TIP: Allow about 20 minutes per pound total cooking time for the roast.
TIP: To reheat leftover pork, heat oven to 350 degrees F. Place chops in single layer in ungreased baking dish; cover with aluminum foil. Bake for 30 to 40 minutes or until thoroughly heated. Or place in microwave-safe baking dish. Cover; microwave on HIGH (100% power) for 2 to 3 minutes or until thoroughly heated.