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Cornbread-Stuffed Crown Roast

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