Crown Roast of Pork with Walnut-Rhubarb Stuffing

Name: Crown Roast of Pork with Walnut-Rhubarb Stuffing
Total time: 2 h 50 min
Yield: 12 servings
Ingredients: 9 pounds crown roast of pork; salt to taste; pepper to taste; 1 pound ground pork cooked and crumbled; 5 cups bread crumbs; 14 1/2 ounces chicken broth; 1/2 cup onion chopped; 1/2 cup celery chopped; 1 cup walnut halves toasted; 1 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 teaspoon allspice; 1/8 teaspoon black pepper; 2 cups rhubarb diced, fresh or frozen, thawed; 1/2 cup sugar

PORK

15Ingredients

3Hours

┅Calories

Read Directions

Ingredients
US|METRIC
SERVINGS:

9 pounds crown roast of pork
salt (to taste)
pepper (to taste)
1 pound ground pork (cooked and crumbled)
5 cups bread crumbs
14 1/2 ounces chicken broth
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1 cup walnut halves (toasted)
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon black pepper
2 cups rhubarb (diced, fresh or frozen, thawed)
1/2 cup sugar

Directions

Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.
Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1 1/2 hours.

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