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CROWN ROAST OF PORK WITH CASHEW STUFFING

Active Time : 3 Hour 30 Minutes
Total Time : 3 Hour 30 Minutes
Serves : 16
INGREDIENTS
  • 6 pounds pork rib crown roast
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1/4 1/4 cup = 1/2 stick cup Blue Bonnet®-stick
  • 2 2 large = 2 cups large onion, chopped
  • 1 cup chopped celery
  • 6 slices bacon, chopped
  • 1 can (15 oz each) sliced peaches in juice, undrained
  • 16 slices Healthy Choice® Whole Wheat Bread, cubes
  • 1/2 cup raisins
  • 1-1/3 cups unsalted cashew pieces
  • 2 teaspoons dried marjoram leaves
  • 1/4 cup white wine vinegar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
DIRECTIONS

Preheat oven to 325°F. Place crown roast, bone-tips up, on rack in shallow roasting pan. Make a ball of aluminum foil; press into center of roast to hold open. Brush bone tips with oil. Bake, uncovered, 1-1/2 hours, basting occasionally with the pan drippings.

Melt Blue Bonnet in large skillet over medium-high heat. Add onions, celery and bacon; cook 6 minutes, or until bacon is crisp and vegetables are crisp-tender, stirring frequently. Spoon into large bowl. Drain peaches, reserving 1/2 cup of the juice. Chop peaches. Add to vegetable mixture along with the 1/2 cup reserved peach juice, the bread cubes, raisins, cashews, marjoram, vinegar, egg, salt and pepper; mix lightly.

Remove foil from center of roast. Spoon stuffing loosely into cavity. Place any remaining stuffing in casserole dish sprayed with cooking spray; cover. Set aside.

Bake roast an additional 45 minutes to 1 hour, or until meat thermometer inserted in thickest part of roast registers 160°F, covering with additional foil, if necessary, to prevent overbrowning. Add extra stuffing in casserole dish to oven for the last 30 minutes of the roast baking time.