Crown Pork Roast With Cranberry Stuffing
|Pork rib crown roast||6 Pound (14 To 16 Ribs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Whole berry cranberry sauce||16 Ounce (1 Can)|
|Chicken flavor instant bouillon/2 chicken-flavor bouillon cubes||2 Teaspoon|
|Herb-seasoned stuffing mix||16 Ounce (1 16 Ounce Packages)|
|Chopped pecans||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
Place roast, rib ends down, in shallow roasting pan.
Roast in preheated 325°F oven for 2 1/2 hours.
Meanwhile, in large skillet, cook and stir celery and onion in margarine until tender.
In small saucepan, cook and stir cranberry sauce and bouillon until bouillon dissolves.
In large bowl, combine all remaining ingredients; add celery and cranberry mixtures.
Remove roast from oven and turn rib ends up.
Cover bone tips with foil to prevent overbrowning.
Spoon stuffing into center of roast.
Place any remaining stuffing in greased baking dish.
Roast pork 45 to 60 minutes longer or until meat thermometer registers 160° to 170°F.
Bake remaining stuffing, covered, during last 30 minutes of roasting time or until hot.