Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Cranberry-Apple Glazed Crown Pork Roast with Cranberry Cornbread Stuffing

(1)

1 reviews

35 min prep time
3 hr 35 min total time
8 ingredients
12 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

Entertain your guests this festive season with this fruit glazed crown pork roast filled with baked stuffing -perfect dinner idea that can be made ahead too!

Ingredients

Stuffing

3: packages (6 oz each) one-step cornbread stuffing mix

: Butter or margarine

: Water

3/4: cup sweetened dried cranberries

3/4: cup chopped dried apples

Roast

1: (12-bone) pork crown roast (about 7 lb)

1/4: cup apple jelly

2: tablespoons jellied cranberry sauce

Steps

1 Heat oven to 350°F. In large saucepan, make stuffing as directed on package, using butter and water. Add cranberries and apples; mix well. Set aside.
2 Place pork roast on rack in shallow roasting pan. Fill cavity with as much of the stuffing as it will hold. Cover stuffing and bones loosely with foil. Spray 1-quart casserole with nonstick cooking spray. Spoon remaining stuffing into casserole. Cover; refrigerate until 45 minutes before serving time.
3 Bake roast 2 1/4 to 3 hours, allowing 25 to 30 minutes per pound, or until meat thermometer inserted in center registers 155°F.
4 Meanwhile, in small saucepan, mix apple jelly and cranberry sauce until well blended. Heat over low heat until mixture is melted and smooth. Brush roast with jelly mixture and bake any remaining stuffing during last 45 minutes of baking time.
5 Place roast on serving platter. Cover with foil; let stand 15 minutes. Remove strings from roast. To serve, slice between bones. Serve with stuffing from center of roast and additional baked stuffing.

1 Heat oven to 350°F. In large saucepan, make stuffing as directed on package, using butter and water. Add cranberries and apples; mix well. Set aside.
2 Place pork roast on rack in shallow roasting pan. Fill cavity with as much of the stuffing as it will hold. Cover stuffing and bones loosely with foil. Spray 1-quart casserole with nonstick cooking spray. Spoon remaining stuffing into casserole. Cover; refrigerate until 45 minutes before serving time.
3 Bake roast 2 1/4 to 3 hours, allowing 25 to 30 minutes per pound, or until meat thermometer inserted in center registers 155°F.
4 Meanwhile, in small saucepan, mix apple jelly and cranberry sauce until well blended. Heat over low heat until mixture is melted and smooth. Brush roast with jelly mixture and bake any remaining stuffing during last 45 minutes of baking time.
5 Place roast on serving platter. Cover with foil; let stand 15 minutes. Remove strings from roast. To serve, slice between bones. Serve with stuffing from center of roast and additional baked stuffing.

Expert Tips

This pork roast is great for holiday entertaining because it is prepared 4 hours before the meal time so you can enjoy time with your guests while it is baking. Since it is so attractive, make sure everyone gets to see it before it is sliced!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 7g 35%
Cholesterol: 115mg; 38%
Sodium: 890mg; 37%
Total Carbohydrate: 44g; 15%
Dietary Fiber 2g 8% Sugars 14g
Protein: 45g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

3 Starch; 3 Other Carbohydrate; 5 Lean Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation