Crown Roast of Pork with Cashew Stuffing
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60Prep Time Minutes
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210Total Time Minutes
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16Number of Ingredients
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16Servings
Preheat oven to 325°F (165oC). 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 Earth Balance® 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 (125 mL) of the juice. Chop peaches. Add to vegetable mixture along with the 1/2 cup (125 mL) 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 (71oC), 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.
Crown Roast of Pork with Cashew Stuffing