betty crocker best of baking recipes.txt

Crown Roast of Pork with Mushroom Stuffing

Recipe By

Serving Size : 12

Preparation Time :0:00

: Holiday

Categories

Pork

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

1/2

pounds pork crown roast (about 20 ribs) -- (7 1/2 to 8 pounds)

teaspoons salt

teaspoon pepper

Mushroom Stuffing -- (recipe follows)

MUSHROOM STUFFING

medium onion (about 1/2 cup) -- finely chopped

cup margarine or butter

cups unseasoned croutons

tablespoon chopped fresh sage, thyme or marjoram

leaves

teaspoon dried sage, thyme or marjoram leaves

teaspoon poultry seasoning

teaspoon salt

teaspoon pepper

pound fresh mushrooms -- sliced

(6 ounce) can sliced mushrooms (1 can) -- drained

medium stalk celery (about 1 cup) -- chopped

Heat oven to 325º. Sprinkle pork roast with salt and pepper. Place pork,

bone end up, on rack in shallow roasting pan. Wrap bone ends in aluminum

foil to prevent excessive browning. Insert meat thermometer so tip is in

thickest part of meat and does not touch bone. Place a small heatproof

bowl or crumpled aluminum foil in crown to hold shape of roast evenly.

Roast uncovered until thermometer registers 160º (medium), 20 to 25

minutes per pound; or 170º (well), 26 to 31 minutes per pound. Prepare

Mushroom Stuffing.

One hour before pork is done, remove bowl and fill center of crown with

Mushroom Stuffing. Cover only stuffing with aluminum foil during first 30

minutes.

When pork is done, place on large warm platter and allow to stand about 20

minutes for easiest carving. Remove foil wrapping; place paper frills on

bone ends if desired. Remove stuffing to another bowl. To carve, cut roast

between ribs.

MUSHROOM STUFFING:

Cook onion in margarine in Dutch oven over medium heat about 3 minutes,

stirring frequently, until tender. Stir in half of the croutons. Cook,

stirring frequently, until evenly mixed and croutons are softened. Mix in

remaining croutons and ingredients.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

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Per serving: 690 Calories (kcal); 53g Total Fat; (69% calories from fat); 33g

Protein; 18g Carbohydrate; 137mg Cholesterol; 933mg Sodium

Page 144

Betty Crocker - Best Of Baking Recipes