Crown Pork Roast with Cranberry Pecan Stuffing Recipe

Southern Living Staff
Updated

Yields: 12 servings

Ingredients

  • 1 tablespoon salt

  • 1 tablespoon pepper

  • 2 teaspoons dried thyme

  • 1 (16-rib) crown pork roast, trimmed

  • 2 cups Cranberry-Pecan Stuffing

  • 1/4 cup butter or margarine

  • 1/3 cup all-purpose flour

  • 2 (14 1/2–ounce) cans ready-to-serve chicken broth

  • 2 tablespoons orange liqueur (can substitute with orange juice)

  • 2 tablespoons grated orange rind

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • For garnish: kumquat leaves, sugared kumquats, grape clusters, crabapples

Directions

  1. Combine first 3 ingredients; rub over all sides of roast.

  2. Fold a piece of aluminum foil into an 8-inch square; place on a rack in a roasting pan. Place roast, bone ends up, on foil-lined rack.

  3. Bake at 350° for 1 hour.

  4. 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.

  5. Bake at 350° for 1 1/2 hours or until a meat thermometer registers 160°. Remove foil; let roast stand 15 minutes before slicing.

  6. Pour pan drippings into a skillet; add butter, and cook over medium heat until butter melts. Add flour, whisking until smooth; cook while whisking constantly, until caramel-colored.

  7. Stir in chicken broth and next 4 ingredients; cook, whisking constantly, until smooth and thickened. Serve with roast. Garnish, if desired.

  8. 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 mixture, 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.