Cranberry-Stuffed Crown Roast of Pork Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 pork crown roast (12 ribs and 7 pounds)
Instructions
- Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350 ° for 1 hour.
- In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture.
- Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145 °. Remove foil from ends; cover and let stand for 15 minutes before slicing.
- Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups.
- In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.
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