Crown Roast of Pork with Cashew Stuffing
Crown roast of pork filled with a bread stuffing studded with bacon, peaches, raisins and cashews
Hands On: 1 hour | Total: 3 hours 30 minutes | Makes: 16 servings (1 rib (3 oz.) and 2/3 cup stuffing each)
Ingredients
*
6 pounds pork rib crown roast
*1 tablespoon Pure Wesson® Vegetable Oil
*1/4 cup Blue Bonnet®-stick (1/4 cup = 1/2 stick)
*2 large onion, chopped (2 large = 2 cups)
*1 cup chopped celery
*6 slices bacon, chopped
*1 can (15 oz each) sliced peaches in juice, undrained
*16 slices Healthy Choice® Whole Wheat Bread, cubes
*1/2 cup raisins
*1-1/3 cups unsalted cashew pieces
*2 teaspoons dried marjoram leaves
*1/4 cup white wine vinegar
*1 large egg
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*PAM® Original No-Stick Cooking Spray
Directions
1. Preheat oven to 325°F. Place crown roast, bone-tips up, on rack in shallow roasting pan. Make a ball of aluminum foil; press into center of roast to hold open. Brush bone tips with oil. Bake, uncovered, 1-1/2 hours, basting occasionally with the pan drippings.
2. Melt Blue Bonnet in large skillet over medium-high heat. Add onions, celery and bacon; cook 6 minutes, or until bacon is crisp and vegetables are crisp-tender, stirring frequently. Spoon into large bowl. Drain peaches, reserving 1/2 cup of the juice. Chop peaches. Add to vegetable mixture along with the 1/2 cup reserved peach juice, the bread cubes, raisins, cashews, marjoram, vinegar, egg, salt and pepper; mix lightly.
3. Remove foil from center of roast. Spoon stuffing loosely into cavity. Place any remaining stuffing in casserole dish sprayed with cooking spray; cover. Set aside.
4. Bake roast an additional 45 minutes to 1 hour, or until meat thermometer inserted in thickest part of roast registers 160°F, covering with additional foil, if necessary, to prevent over browning. Add extra stuffing in casserole dish to oven for the last 30 minutes of the roast baking time.
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