Crown Roast of Pork Thursday December 20, 2007


7 to 8 lb crown roast of pork prepared by Food City butcher
2 tsp each, salt, pepper, rubbed sage, dry thyme
1 pkg Pepperidge Farms Cornbread dressing mix
2 TBSP butter
1 small onion, chopped
2 stalks celery, chopped
2 cups chicken stock, approx


Preheat oven to 350 deg. Mix the seasonings and rub over all the meat portions of the roast. Place the roast in an open roasting pan with the rib ends down and roast for about 2 hours. About 30 minutes before the end of this time, melt the butter in a heavy skillet and cook the onion and celery until onion is translucent. Stir in dressing mix and the seasoning pkg. Stir in chicken stock until the dressing is soft, but still holds its shape. Remove roast from the oven and turn it over with the ribs pointing up. Fill the cavity of the roast with the dressing mounding it up a little at the top. Place any remaining dressing in a small casserole to cook with the roast. Cover the top of the dressing and the tips of the rib bones lightly with foil. Return to the oven and bake about 1 more hour or until an instant meat thermometer registers 170 deg. If you do not have a meat thermometer, pierce one of the chops near the top. The liquid should be clear. Remove foil in the last 15 minutes to allow the dressing and the rib tips to brown. If you want to be really fancy, place paper tips on the bones before serving. The roast will carve better if it stands about 15 minutes after it is taken from the oven before carving.

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