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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Crown Roast of Pork (Betty Crocker) Recipe

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This recipe for Crown Roast of Pork (Betty Crocker) is from Rebecca's Christmas 2013 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 lb pork crown roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
stuffing
Directions:
Directions:
Heat oven 325 degrees

Step 1
Sprinkle pork with salt, pepper, and garlic. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place a small heat proof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.

Step 2
Roast uncovered 2 hours 40 min to 3 hours 20 min depending on size of roast

Step 3
Meanwhile, make stuffing, about 1 hour before pork is done, remove bowl and fill center of crown with stuffing. cover stuffing with buttered foil for first 30 min.

Step 4
Remove pork from oven when thermometer reads 150 degrees F; cover with tent of foil and let stand 15-20 min or until thermometer reads 160 degrees F (Temperature will continue to rise and will be easier to carve) Remove foil wrapping from bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
4 hour 15 min
Personal Notes:
Personal Notes:
Set the roast on a small piece of foil to prevent stuffing from exiting the bottom. Do this before cooking because it is too hard to add in the stuffing step.

 

 

 

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