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Crown Pork Roast (Cranberry Stuffing)

3 String tied pork roasted filled with cranberry stuffing.

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3 String tied pork roasted filled with cranberry stuffing.

16 Servings per roast


Preparation- Thaw in a bowl of cold water 10-15 min in plastic.


16 per roast, 3 roasts per box

Cooking Tips

TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan.

Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°.

Remove from oven and begin making the gravy and allow the roast to stand before slicing.

MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistency and thicken, about 5 minutes or until thickened to your liking.

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