Classic Crown Roast Of Pork With Sprouts And Cranberries
|Crown roast of pork||7 Pound (1 Roast)|
|Frozen brussels sprouts||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Cooked rice||2 Cup (32 tbs) (Brown Or Wild)|
|Fresh cranberries||1 Cup (16 tbs), rinsed and drained|
|Chutney||1⁄4 Cup (4 tbs), chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
Sprinkle meat with salt and pepper..
Chop 1 package of sprouts and mix with remaining ingredients.
Put crown roast on a piece of foil in a shallow baking pan.
Fill roast with stuffing.
Bake in preheated slow oven (325°F.) for 3 1/2 to 3% hours, depending on weight.
During the last 30 minutes of cooking arrange remaining box of sprouts on bone ends.
Brush occasionally with drippings.