Grand Stuffed Crown Roast of Pork

Serves 8-10

Crown Roast Ingredients

• 1 Crown roast of pork well-trimmed (10 lbs. pork rib roast, about 12-14 ribs) Have your butcher prepare it and tie it in a circle.
• 2 Tbsp kosher salt
• 1 Tbsp freshly ground black pepper
• Special equipment: roasting pan fitted with a flat rack.

Stuffing Ingredients

• 1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
• ½ onion medium dice (about ½ cup)
• 2 ribs celery, medium dice (about 1 cup)
• 1 large carrot, medium dice (about ½ cup)
• 1 cup dried cranberries
• 5 Tbsp of butter or butter substitute
• 2 cups gluten-free low-salt chicken stock or vegetable stock

Preparation

1. Preheat oven to 350˚F with rack in lower third.
2. Generously season pork with salt & pepper
3. Set aside to bring the pork to room temperature prior to cooking.
4. Prepare the stuffing:
5. In a large skillet pan on medium heat, melt butter; add onions, celery and carrots. Sauté until vegetables are tender.
6. Add stock, the spice packet and cranberries, bring to a boil. Remove the pan from the heat.
7. Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes. Toss lightly until well mixed.
8. Spread on a sheet tray and cool the stuffing
9. Fill cavity of roast with stuffing
10. Place extra stuffing in a greased casserole dish and cover with foil, place in oven 20 minutes prior to serving.
11. In roasting pan, place crown roast, bones pointing up. Cover bone tips with small pieces of foil. Insert meat thermometer into thickest part of meat, not touching bone or fat.
12. Roast for about 2-2 1/2 hours, until internal temperature, measured with a meat thermometer, is 145-150 degrees F. (about 18-20 minutes per pound)
13. Remove roast from oven. Cover with foil to tent. Let stand 15 minutes before slicing to serve with stuffing.
14. Bake remaining stuffing in oven for 20 minutes
15. Carefully transfer the crown to a large, heated, circular platter

Note: It’s perfectly okay to cook your stuffing separately and spoon it into the crown before presentation—you’ll still have tender, juicy, perfectly cooked crown roast.

To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops.