It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time.
TIME & SERVINGS
YIELDS: 10 SERVING(S)
PREP TIME: 15 MINUTES
COOK TIME: 2 HOURS
PREP TIME: 15 MINUTES
COOK TIME: 2 HOURS
INGREDIENT
Ingredients
1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
1/2 teaspoon seasoned salt
mushroom dressing:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1/2 cup diced celery
3 cups cubed day-old bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional
1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
1/2 teaspoon seasoned salt
mushroom dressing:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1/2 cup diced celery
3 cups cubed day-old bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional
INSTRUCTIONS(STEPS)
- Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours.
- Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing.
- If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.