Crown Roast Of Pork
|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)|
|Dried marjoram leaves||1 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Pork crown roast||10 Pound|
Place croutons in medium mixing bowl.
In 2-quart grill-safe saucepan, combine remaining ingredients except roast.
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.
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.