I have used this several times for special occasions. This is a no-fail spectacular dish. Make sure the butcher secures the ribs adequately, so it will sit upside down for most of the cooking.
Johnston County Crown Pork Roast With Cranberry Stuffing
Yield: Makes 12 servings
- 1 (16-rib) crown pork roast, trimmed and tied (about 10 1/4 pounds)
- 3 teaspoons coarse-grained salt, divided
- 1 tablespoon pepper
- 2 cups reserved unbaked cranberry stuffing
- 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 1-quart round soufflé or casserole dish. Place soufflé 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 12-inch square of heavy-duty aluminum foil, and fold foil over tips of roast.
- Bake 45 minutes to 1 hour more or until meat thermometer registers 155°. Remove foil, and let stand 15 minutes 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 3/4 cup water. Whisk into pan drippings; cook, whisking constantly, 5 minutes or until thickened. Serve with roast. Garnish, if desired.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes