Crown Roast of Pork with Walnut-Rhubarb Stuffing
This elegant centerpiece entrée is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans amandine, a fruit salad and warm dinner rolls.
- 8-9 pounds crown roast of pork
- salt to taste
- pepper to taste
- 1 pound ground pork, cooked and crumbled
- 5 cups bread crumbs
- 1 14½-ounce can chicken broth
- ½ cup onion, chopped
- ½ cup celery, chopped
- 1 cup walnut halves, toasted
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon black pepper
- 2 cups rhubarb, diced (fresh or frozen, thawed)
- ½ cup sugar
- Heat oven to 350°F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2½ hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145°F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.
- Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350°F for 1½ hours.