Pork Crown Roast with Apple-Pecan Stuffing and Gravy
Courtesy of Kraft Kitchens
Servings: 16
Prep Time: 25 Min.
Cook Time: 2 Hr.
Prep Time: 25 Min.
Cook Time: 2 Hr.
What you need:
* 1 (16-rib) pork crown roast (8 lb.)
* 3/4 tsp. black pepper, divided
* 1-1/2 c. water * 3-1/2 c. apple juice, divided
* 3/4 c. raisins * 1/2 c. butter
* 2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Pork
* 2 Gala apples, chopped
* 3/4 cup chopped PLANTERS Pecans, toasted
* 3 Tbsp. flour
* 3 Tbsp. GREY POUPON Savory Honey Mustard
* 2 Tbsp. chopped fresh parsley
* 3/4 tsp. black pepper, divided
* 1-1/2 c. water * 3-1/2 c. apple juice, divided
* 3/4 c. raisins * 1/2 c. butter
* 2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Pork
* 2 Gala apples, chopped
* 3/4 cup chopped PLANTERS Pecans, toasted
* 3 Tbsp. flour
* 3 Tbsp. GREY POUPON Savory Honey Mustard
* 2 Tbsp. chopped fresh parsley
What to do:
1. Heat oven to 350ºF.
2. Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
3. Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
4. Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
5. Cut meat into 1-rib portions. Serve with stuffing and apple gravy.
2. Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
3. Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
4. Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
5. Cut meat into 1-rib portions. Serve with stuffing and apple gravy.