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Crown Roast of Pork w/ Walnut-Rhubarb Stuffing: Date Added: 27 Jul 2011
Listed in: Holidays

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

Cooking Instructions

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Serves 16

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.

Nutrition Information Per Serving: Calories: 590 calories; Protein: 60 grams; Fat: 22 grams; Sodium: 670 milligrams; Cholesterol: 145 milligrams; Saturated Fat: 7 grams; Carbohydrates: 33 grams

Recipe and photo used with permission by the National Pork Board. For more information about pork, visit

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Crown Roast of Pork w/ Walnut-Rhubarb Stuffing
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