Skip to main content

Crown Roast of Pork with Cranberry Stuffing

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

8-10 servings

Total Time Icon

TOTAL TIME

4 hours 40 minutes

Skill Level Icon

SKILL LEVEL

INTERMEDIATE

Ingredients:

SPICE RUB:

  • 1 tablespoon garlic salt
  • 1 tablespoon poultry seasoning
  • 1 tablespoon leaf thyme
  • 2 teaspoons ground cinnamon
  • 2 teaspoons black medium grind pepper
  • 1-1/2 teaspoons paprika
  • 1/4 teaspoon ground cloves

STUFFING AND PORK:

  • 1/4 cup Mazola Canola Oil
  • 1/4 cup butter
  • 1-1/2 cups chopped celery
  • 1 cup chopped onion
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 6 cups firm white bread, cubed, dried (about 6 slices)
  • 1 cup reduced sodium chicken broth
  • 12 to 16 bone tied, crown roast pork (about 8 pounds)

Instructions:

  1. Preheat oven to 350°F.
  2. Combine spice rub ingredients in a small bowl.
  3. Set aside.
  4. Heat corn oil and butter in a large skillet over medium heat.
  5. Add celery, onions and 2 tablespoons of spice rub.
  6. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned.
  7. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through.
  8. Transfer to a large bowl.
  9. Add bread cubes to cranberry-and-onion mixture and toss.
  10. Stir in chicken broth.
  11. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan.
  12. Fill cavity of roast with stuffing.
  13. Cover stuffing and rib tips with foil.
  14. Place on lower oven rack and bake at 350°F for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155°F.
  15. Remove from oven and let roast rest for at least 10 minutes.
  16. Slice the roast between the bones and serve with stuffing.
en_CAEnglish (Canada)