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Stuffed Crown Roast of Pork Recipe

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This recipe for Stuffed Crown Roast of Pork, by , is from The Licate Family 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!

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Category:
Category:
 

Walnut Stuffing


Ingredients:  
Ingredients:  
6-8 lb port crown roast (about 18 ribs)
salt pepper
Walnut stuffing
15 oz. jar preserved kumquats

Directions:
Directions:
Preheat oven to 325

Season pork with salt and pepper. Cover bone ends with foil and stuff center with foil. Insert meat thermometer carefully between two ribs. (Should be in center of muscle.) Place roast in pan bone ends up. Roast 35-40 minutes per pound or until meat thermometer registers 185. One hour before done, remove foil from center of roast, fill with stuffing and continue roasting. During the last 20 minutes of roasting time, remove foil from bones; top each bone with a kumquat and baste roast with kumquat liquid.
 

Walnut Stuffing


Ingredients:  
Ingredients:  
1/4 cup margarine
1/4 cup chopped onion
2 stalks celery, chopped
4 cups soft bread cubes
2 eggs, beaten
1/2 cup chopped walnuts
1 tsp salt
1/2 tsp paprika

Directions:
Directions:
Melt margarine in skillet. Add onion and celery; saute until golden. Mix in remaining ingredients. Makes about 3 cups.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
SUGGESTED MENU: Stuffed Crown Roast of Pork, Baked Tomatoes, Cucumber Salad, Baked Acorn Squash with Limas, Caramel Custard

PREPARATION SCHEDULE:
2 pm place roast in preheated oven
4:30 make stuffing (May be prepared early in day and refrigerated)
5:00 prepare squash (May be prepared early and reheated)
5:15 prepare tomatoes for baking (May be prepared early in day and refrigerated)
5:30 cook limas (May be prepared early and reheated)
5:35 Crown roast with kumquats. Bake tomatoes
6:00 Bon Appetit

 

 

 

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