Beef, Pork Mutton Veal

CROWN ROAST PORK W/ PEACH STUFFING

  • 1 7 to 8 Pound Crown Roast of Pork
  • 1 1/2 cups Water
  • 1 cup Margarine
  • 15 ounce Bread crumbs, coarse, seasoned
  • 1 cup Celery
  • 2 medium Onions, chopped
  • 1 can (16 ounce) Peach slices
  • 1/2 cup Cranberries (dried)
  • 1/2 cup White wine

    • Pour about 1/2 cup White wine in roasting pan. Arrange Crown with bone tips pointed upwards in roasting pan. With a ball of foil, fill cavity in center to hold in position while cooking or it will deform and not look as elegant. Cover bone tips with foil. Roast at 325° uncovered for 2 hours, basting occasionally with pan drippings.

    In large heavy pot cook celery and onions in 1/4 cup margarine about 5 minutes until tender. Add water and remaining 3/4 cup margarine and heat until will blended. Remove from heat, add bread crumbs, peaches (with liquid) and cranberries then fold together.

    After the 2 hour cooking of the Crown, remove foil from center and spoon stuffing into cavity. Cover stuffing with foil to prevent overbrowning (remove at end if not brown enough) and roast another 30 to 45 minutes BUT NOT OVER 155° on meat thermometer. Bake any remaining stuffing in greased casserole at least 30 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dave Guess of Lake Delton, WI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!