You are here

Crown Roast Of Pork

Grill.em's picture
Ingredients
  Unseasoned croutons 5 Cup (80 tbs)
  Canned apricot halves 8 Ounce, drained and chopped (1 Can)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
  Snipped fresh parsley 1⁄2 Cup (8 tbs)
  Hopped cranberries 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Honey 2 Tablespoon
  Salt 1 Teaspoon
  Dried marjoram leaves 1 Teaspoon
  Poultry seasoning 1 Teaspoon
  Grated orange peel 1 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Pork crown roast 10 Pound
Directions

Place croutons in medium mixing bowl.
Set aside.
In 2-quart grill-safe saucepan, combine remaining ingredients except roast.
Mix well.
Remove cooking grid.
Place saucepan directly on lava rock grate, arranging rocks around pan.
Cook at HIGH with hood open until mixture boils.
Cover and reduce heat to LOW.
Simmer with hood closed for 5 minutes.
Remove from heat.
Pour over croutons.
Mix well.
Cool slightly.
Cover and refrigerate.
Spread lava rocks evenly across grate with long-handled tongs.
Replace cooking grid.
Close hood and heat grill at HIGH for 10 minutes.
Place roast, bone ends down, in grill-safe roasting pan.
Bake using indirect MEDIUM heat for 1 1/4 hours, rotating pan once.
Turn roast over.
Press stuffing into center of roast Cover stuffing with aluminum foil.
Insert meat thermometer into meaty portion of roast.
Bake until internal temperature reaches 170°F, 1 1/4 to 1 3/4 hours longer, rotating pan once.
Let stand for 15 minutes before carving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Party
Servings: 
20

Rate It

Your rating: None
3.97857
Average: 4 (14 votes)