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Crown Pork Roast with Cranberry-Pecan Stuffing
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Yield: originally written as 12 servings, but we believe that it's more reasonable at 16 servings (4 oz cooked pork per person + 1/16 of gravy and stuffing)
Source: 1996 Southern Living Annual Recipes cookbook
SL Comments: You can substitute an equal amount of orange juice for liqueur. You can make the stuffing the day before the party. Place it in a
large bowl; cover and chill until ready to bake. If not preparing a roast spoon all stuffing into two lightly greased 11x7x1-1/2" baking
dishes; bake as directed.
Note: to make sugared fruit, sprinkle 4 envelopes unflavored gelatin over 4 cups warm water, stir with a wire whisk until gelatin
dissolves. Dip fruit into gelatin mixtures, shaking to remove excess; sprinkle all sides of fruit with superfine sugar, covering
completely. Place on baking sheets, let stand 30 minutes or until dry and firm.
Nancy's Comments: Southern Living has an unbelievable standing pork rib roast with
sausage, cranberry stuffing and an orange glaze. It is a 5+ star meal. This is the type of recipe that people talk about for years.
Joan's Comments: Obviously this is a BIG dinner, so I ran it through the RB as 16 servings, each 4 oz cooked pork + 1/16th of the gravy and
stuffing. Nancy said that would be appropriate.
Jill's Comments: Honestly, the recipe just seems sooo rich. I would probably make it as is before I lightened it, to see what I was aiming for as a
benchmark!
Ideas to lighten:
In the roast: You could use half the butter in the roux for the gravy.
In the stuffing: Don't know if the points would change or not, but you could use 1/2 freshly squeezed orange juice and 1/2 cointreau or grand marnier.
You could use chicken or turkey sausage from Whole Foods, removed from its casing, and cut it back by 1/4 or 1/3.
There is no way that you need 1/2 c. butter in there. Cut it in half and use light butter, maybe?
Reduce pecans by 1/2.
INGREDIENTS:
Crown Pork Roast
1 Tbsp salt
1 Tbsp pepper
2 tsp dried thyme
1 16-rib crown pork roast, trimmed
2 cups cranberry-pecan stuffing (below)
1/4 c butter
1/2 c all purpose flour
2 (14-1/2 oz) cans ready-to-serve chicken broth
2 Tbsp orange liqueur (hard to figure)
2 Tbsp grated orange rind
1/4 tsp salt
1/4 tsp pepper
Garnishes: kumquat leaves, sugared kumquats, grape clusters,
crabapples
Cranberry-Pecan Stuffing
2 cups dried cranberries
1 cup orange liqueur
2 pounds mild ground pork sausage
4 cups chopped celery
1-1/2 cups chopped onion
1/2 cup butter
1 (14-1/2 oz) cans ready to serve chicken broth
1 tsp salt
1 tsp thyme
2 (6-ounce) packages pork stuffing mix
2 tbsp grated orange rind
2 cups chopped pecans
INSTRUCTIONS:
For the roast
- Combine first three ingredients. Rub over all sides of roast.
- Fold a piece of alumunum foil into an 8 inch square; place on a rack in a roasting pan. Place roast, bone ends up, on foil lined rack.
- Bake at 350 for 1 hour.
- Spoon 2 cups of Cranberry-Pecan Stuffing into center of roast. Cover with a 12 inch square of heavy duty foil and fold over tips of
ribs.
- Bake at 350 for 1-1/2 hours or until a meat thermometer registers 160. Remove foil; let roast stand 15 minutes before slicing.
- Pour pan drippings into a skillet; add butter and cook over medium heat until butter melts. Add flour, whisking until smooth; cook,
whisking constantly until caramel colored.
- Stir in chicken broth and next 4 ingredients, cook, whisking, constantly until smooth and thickened. Serve with roast. Garnish if
desired.
For the stuffing
- Combine cranberries and liqueur in a small saucepan; bring to a boil over medium high heat. Remove from heat and set aside.
- Brown sausage in a large skillet; stirring until it crumbles; drain, reserving 2 Tbsp drippings in skillet. Set sausage aside.
- Add celery and onion to reserved drippings; cook over medium high heat 10 minutes, stirring constantly. Add butter and next 4
ingredients. Cook, stirring constantly, 3 minutes or until butter melts.
- Combine cranberry mixture, sausage, stuffing mix and seasoning packet, orange rind and pecans in large bowl, stirring well.
- Spoon 2 cups stuffing into crown pork roast; spoon remainder of stuffing into a lightly greased 13 x 9 x 2 inch baking dish.
- Cover and bake at 350 for 29 minutes; uncover and bake 10 additional minutes or until lightly brown.
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