| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Medieval |
Holidays, Main dish, Meats, Medieval, Xmas |
6 |
Servings |
INGREDIENTS
| 7 |
lb |
Pork Crown Roast |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
Heat oven to 325 degrees F. Season meat with salt & pepper. Place
roast in lrg. roasting pan, rib bones up. Cover rib bones with foil to
prevent excess browning. Insert meat thermometer so bulb reasher
center of raost not touching fat or bone. Roast at 325 degrees F. for
2 hrs. Prepare Savory Rice Stuffing (recipe to follow). Fill center of
roast with stuffing; continue roasting 1 1/2-2 hrs. longer until meat
is well done and thermometer register 170 degrees to 180 degrees F.
Remove foil from rib tips. Place roast on serving plate or carving
board. Garnish with Lady Apple Fruit Wreath (see previous recipe).
TIP: For ease in carving, insert fork in top of roast; make slices by
cutting close along sides of rib bones. "Pillsbury Festive Holiday
Recipes" cookbook, Classic #13. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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