Crown Pork Roast with Stuffing
- 1 (16-rib) pork crown roast (8 lb./3.6 kg)
- 3/4 tsp. salt, divided
- 3/4 tsp. black pepper, divided
- 1-1/2 cups water
- 3-1/4 cups apple juice, divided
- 1/4 cup butter
- 2 pkg. (120 g each) Stove Top Lower Sodium Stuffing Mix for Chicken
- 2 Gala apples, chopped
- 1 cup Back to Nature Trail Mix - Almonds, Raisins, Cranberries and Pistachios, coarsely chopped
- 3 Tbsp. flour
- 2 Tbsp. honey Dijon mustard
- 2 Tbsp. chopped fresh parsley
- Heat oven to 350 degrees F.
- Season roast with half each of the salt and pepper; place on rack in roasting pan.
- Bake 2 hours.
- Meanwhile, bring water, 1-1/2 cups apple juice and butter to boil in large saucepan.
- Stir in stuffing mixes, apples and trail mix; cover.
- Remove from heat; let stand 5 min.
- Fluff with fork.
- Remove roast from oven.
- Lift roast from rack; set aside.
- Place 6-inch square of foil on centre of rack; return roast to rack, making sure foil is under centre cavity of roast.
- Fill centre of roast with stuffing; spoon remaining stuffing into casserole dish sprayed with cooking spray.
- Bake roast and stuffing 30 min.
- or until internal temperature of roast reaches 150 degrees F. Transfer roast to serving platter; cover loosely with foil.
- Let stand 10 min.
- or until (160 degrees F) for medium doneness.
- Meanwhile, pour drippings into measuring cup.
- Skim off fat from surface.
- Reserve 2 Tbsp.
- fat; return to roasting pan.
- Discard remaining fat.
- Set drippings aside for later use.
- Whisk flour and mustard into reserved fat; cook on medium heat 1 min., whisking constantly.
- Stir in drippings, remaining apple juice, salt and pepper; cook and stir 3 min.
- or until gravy comes to boil and is slightly thickened.
- Stir in parsley.
- Serve roast with stuffing and gravy.
pork crown roast, salt, black pepper, water, apple juice, butter, lower, gala apples, raisins, flour, honey, parsley
Taken from www.kraftrecipes.com/recipes/crown-pork-roast-stuffing-128098.aspx (may not work)