Famous Pork Roast with Cranberry Stuffing
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 leaves
RUB 2 teaspoons salt and 1 tablespoon pepper evenly over all sides of
pork roast. 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 mixture 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.
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