Prepare the Pork Roast: Rub the Pork Roast with Olive Oil, Thyme, Salt, and Pepper.
Prepare the Stuffing: Melt Butter in a large skillet over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add Apple and Dried Cranberries to the skillet and cook for another 3 minutes.
In a large bowl, combine the cooked vegetables and fruit with Bread, Chicken Broth, Sage, Salt, and Pepper. Mix well.
Cut a pocket into the Pork Roast lengthwise, being careful not to cut all the way through.
Stuff the Pork Roast with the prepared Stuffing.
Form the Pork Roast into a crown shape, tying it securely with kitchen twine.
Place the crown roast in a roasting pan and bake for 150-180 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Let rest for 10 minutes before carving and serving.
Ingredients
8
4 lbs1.8 kgPork Loin Roast
1 tbsp15 mLOlive Oil
1 tsp5 mLDried Thyme
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1 tbsp15 mLButter
1 cup140 gOnion-diced
2 cups280 gCelery-diced
2 cups200 gBread-cubed
1 cup150 gApple-diced
1/2 cup120 gDried Cranberries
1/4 cup60 mLChicken Broth
1 tsp5 mLSage
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
Equipment
Roasting Pan
Large Skillet
Large Bowl
Kitchen Twine
Meat Thermometer
Instructions
Preheat oven to 325°F (160°C).
Prepare the Pork Roast: Rub the Pork Roast with Olive Oil, Thyme, Salt, and Pepper.
Prepare the Stuffing: Melt Butter in a large skillet over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add Apple and Dried Cranberries to the skillet and cook for another 3 minutes.
In a large bowl, combine the cooked vegetables and fruit with Bread, Chicken Broth, Sage, Salt, and Pepper. Mix well.
Cut a pocket into the Pork Roast lengthwise, being careful not to cut all the way through.
Stuff the Pork Roast with the prepared Stuffing.
Form the Pork Roast into a crown shape, tying it securely with kitchen twine.
Place the crown roast in a roasting pan and bake for 150-180 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Let rest for 10 minutes before carving and serving.
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