 Heartland Crown Roast of Pork
Makes 16 servings
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Ingredients
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1
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(8- to 9-pound) crown roast of pork
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1
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pound ground pork, cooked, drained
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5
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cups dry bread cubes
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1
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can (14-1/2 ounces) chicken broth
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1
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cup walnut halves, toasted
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1/2
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cup chopped onion
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1/2
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cup chopped celery
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1
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teaspoon salt
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1/4
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teaspoon ground cinnamon
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1/4
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teaspoon ground allspice
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1/8
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teaspoon black pepper
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2
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cups sliced fresh or thawed frozen rhubarb
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1/2
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cup sugar
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Prep Time
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20 minutes
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Cook Time
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1-1/2 hours
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Place roast in shallow pan. Roast at 350°F until temperature on meat thermometer reaches 155°F, about 1-1/2 hours. Remove roast from oven. Let stand 10 minutes before slicing to serve.
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Meanwhile, combine cooked ground pork, bread cubes, broth, walnuts, onion, celery and seasonings; mix well. Combine rhubarb and sugar in medium saucepan; bring to a boil. Pour over bread mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover; bake at 350°F for 1-1/2 hours. Serve with pork roast.
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© National Pork Board
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Printed
from fbnr.com
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