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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

INGREDIENTS

Crown Roast of Pork with Cashew Stuffing

DIRECTIONS

  • 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.

NUTRITIONAL INFORMATION

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 -