Crown Roast of Pork with Walnut-Rhubarb Stuffing

Ingredients

• 8-9 pound crown roast of pork
• salt , to taste
• pepper, to taste
• 1 pound Ground Pork, cooked and crumbled
• 5 cups dry bread cubes
• 1 14 1/2-oz can 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 ground black pepper
• 2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/2 cup sugar

Directions

1. 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.
2. 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.

Recipe Yield: Serves 16

Source: NPB
Recipe and image appear courtesy of the National Pork Board.