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Ingredientes
- 1 x 16-rib crown roast of pork (about 8 lb)
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Minced celery
- 1/2 c. Minced onion
- 1/2 c. Minced sweet red pepper
- 1/2 c. Minced sweet green pepper
- 1/2 tsp Dry marjoram leaves
- 1/4 tsp Dry thyme leaves
- 1/4 tsp Cracked black pepper
- 1/4 tsp Salt
- 1 1/4 c. Water
- 5 c. Hard white bread cubes
- 1/4 c. Minced fresh parsley leaves
- Paper booties (directions follow) or possibly kumquats, to cover rib ends (opt.)
Direcciones
- NOTE: You may ask your butcher to shape and tie a crown roast for you or possibly select two center pork loins at your supermarket and have the service department saw between the ribs, then follow the above directions.
- 1. Heat oven to 325'F. Place roast, bone ends up, on wire rack in shallow roasting pan. Cover bone tips with pcs of aluminum foil.
- Roast pork 2 hrs.
- 2. Meanwhile, in large skillet, heat oil. Add in celery, onion, and peppers; saute/fry vegetables till lightly browned. Remove from heat and add in marjoram, pepper, thyme, salt, and water. Stir to loosen browned-on bits.
- 3. In large bowl, combine bread cubes, parsley, and mix from skillet. Toss till well mixed and all bread has been moistened.
- Cover, and set aside.
- 4. When pork has roasted 2 hrs, remove from oven. Spoon bread mix into center of crown. With serving spoon, drizzle some of pan drippings over stuffing. Return to oven and bake 30 to 45 min more or possibly till meat thermometer inserted into thickest part of roast registers 155'F. Remove from oven and. allow pork to stand 5 - 10 min till meat temperature rises to 160'F. Allow pork to rest 10 to 15 min before carving. Transfer to serving plate; remove foil from bones. Decorate rib bones with paper booties or possibly kumquats, if you like.
- 5. To carve the roast, use a sharp carving knife and a two-pronged carving fork. Slice down between the ribs, removing one chop at a time. Spoon stuffing onto each serving.
- Paper Booties: Cut desired number of 4-inch squares from writing or possibly wrapping paper. One at a time, fold squares in half gently without creasing paper at fold. Make cuts 1/8 inch apart through fold to within 1/4 inch of cut edges. To attach to rib bones, carefully wrap uncut ends of paper strips around bones and secure with tape.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 75 | |
| Calories from Fat 26 | 35% |
| Total Fat 2.91g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 181mg | 8% |
| Potassium 63mg | 2% |
| Total Carbs 10.77g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.39g | 1% |
| Protein 1.66g | 3% |
