Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Johnston County Crown Pork Roast with Cranberry Stuffing

Prep: 10 min.; Bake: 3 hrs., 30 min.; Stand: 15 min.; Cook 7 min.

3 teaspoons coarse-grained salt, divided
1 tablespoon pepper
1 (16-rib) crown pork roast, trimmed and tied (about 10 1/4 pounds)
2 cups reserved unbaked Cranberry Stuffing (recipe on following page)
2 tablespoons all-purpose flour
3/4 cup water
Garnishes: fresh cranberries, fresh rosemary and thyme sprigs, fresh sage

RUB 2 teaspoons salt and 1 tablespoon pepper evenly over all sides of
pork oast. Place roast, rib ends down, in a I-quart round souft1e or
casserole dish. Place souffle dish in an aluminum foil­ lined roasting pan.

BAKE at 325° for 2 1/2 hours. Remove from oven. Remove dish from pan; remove roast from dish, and invert. Place rib ends up on aluminum foil in roasting pan. Pour drippings from dish into roasting pan. Spoon 2 cups reserved unbaked Cranberry Stuffing into center of roast; cover with a l2-inch square of heavy-duty aluminum foil, and fold foil over tips of roast.

BAKE roast 45 minutes to 1 hour more or until meat thermometer registers 155°. Remove foil, and let stand 15 minutes or until thermometer registers 160° before slicing.

POUR pan drippings into a skillet, and cook over medium-high heat
until mix­ ture comes to a boil.

STIR together 2 tablespoons flour, remaining 1 teaspoon salt, and 34 cup water. Whisk into pan drippings; cook, whisking constantly, 5 minutes or until thickened. Serve with roast. Garnish, if desired. MAKES 12 servings.

Cranberry Stuffing:
Prep: 15 min., Cook: 5 min., Bake: 35 min.

The cranberry sauce and pecans add texture and flavor to this
stuffing. Use it in the Johnston County Crown Pork Roast on the previous page.

1/4 cup butter or margarine
1 cup chopped celery
1 cup chopped onion
1 (16-ounce) package herb­ seasoned cornbread stuffing mix
2 cups chicken broth
1 (16-ounce) can whole-berry cranberry sauce
1 cup chopped pecans

MELT 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and saute 5 minutes or until tender. STIR in stuffing mix and remaining ingre­ dients, stirring just until moistened. Remove 2 cups unbaked stuffing; reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7- inch baking dish.

BAKE, covered, at 325* for 30 to 35 min­ utes or until thoroughly heated. Serve stuffing with pork roast. MAKES 10 to 12 servings.

NOTE: For testing purposes only, we used Pepperidge Farm Corn Bread


May 3, 2009 - Posted by | Famous Recipes, Recipe, Recipes | , ,

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