Servings: 12

Per Serving:

Calories: 545

Protein: 38g - Carbohydrates: 30g - Fat: 30g

Fiber: 3g - Sugar: 3g - Sodium: 826mg

Prep Time: 20 minutes

Bake Time: 3 Hours

Ingredients:

• 7 lbs pork crown roast (about 12 ribs)

• 1/2 tsp pepper, divided

• 1 cup butter, cubed

• 1 cup chopped celery

• 1 cup chopped onion

• 2 cups corn

• 2 jars (4.5 oz each) sliced mushrooms, undrained

• 1 tsp salt

• 1 tsp poultry seasoning

Recommended Kitchen Equipment:

• Large shallow roasting pan

• Rack for roasting pan

• Aluminum foil

• Dutch oven

• Large spoon or spatula

• 2-quart baking dish

• Meat thermometer

• Serving platter

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C). Place the pork crown roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon of pepper. Cover the rib ends with aluminum foil to prevent burning.

2. Initial Roast: Bake the pork crown roast, uncovered, for 1.5 hours.

3. Prepare the Stuffing: While the roast is in the oven, melt the butter in a Dutch oven over medium heat. Add the chopped celery and onion, and cook, stirring frequently, until tender (about 3-5 minutes).

4. Combine Ingredients: Stir in the corn, mushrooms (with their liquid), salt, poultry seasoning, and the remaining 1/4 teaspoon of pepper. Mix well.

5. Stuff the Roast: Carefully spoon 1-3 cups of the stuffing into the center of the roast. Place the remaining stuffing in a greased 2-quart baking dish. Refrigerate the extra stuffing until ready to bake.

6. Continue Roasting: Bake the stuffed roast until a meat thermometer inserted into the stuffing reads 140°F (about 1 additional hour).

7. Bake Extra Stuffing: About 40 minutes before the roast is done, cover the baking dish with the extra stuffing and bake until browned (30-40 minutes).

8. Rest and Serve: Once the roast reaches 140°F, transfer it to a serving platter and let it stand for 15 minutes. Remove the foil from the rib ends. To serve, cut between the ribs.

Coach's Notes:

• What is a Crown Roast? A crown roast is a cut of meat from the rib section of the loin. Two racks of ribs are combined in a circle and roasted, ribs up, to resemble the shape of a crown. We recommend contacting your local butcher a week in advance to help you choose the right cut.

• Perfect Presentation: Covering the rib ends with foil not only prevents burning but also gives a cleaner presentation.

• Thermometer Tips: Make sure your meat thermometer is inserted into the stuffing, not touching the bone, for an accurate reading.

• Extra Stuffing: Baking the extra stuffing separately ensures it’s nicely browned and crispy on top.

• Resting Time: Allowing the roast to rest before cutting helps retain the juices, making the meat more flavorful and tender.

Recipe Credit: Taste of Home Cooking School Cookbook