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Crown Roast of Pork with Cashew Stuffing

Active Time: 3 Hour 30 Minutes

Total Time: 3 Hour 30 Minutes

Serves: 16


Crown Roast of Pork with Cashew Stuffing


  • 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.
  • 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.
  • 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.
  • 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 overbrowning. Add extra stuffing in casserole dish to oven for the last 30 minutes of the roast baking time.


Serving Size: 16 servings (1 rib (3 oz.) and 2/3 cup stuffing each)
  • Calories 461kcal -
  • Total Fat 25g -
  • Saturated Fat 7g -
  • Cholesterol 88mg -
  • Sodium 479mg -
  • Carbohydrates 30g -
  • Fiber 4g -
  • Protein 32g -