what you need
1
(16-rib) pork crown roast (8 lb.)
3/4
tsp. black pepper, divided
1-1/2
cups water
3-1/2
cups apple juice, divided
3/4
cup raisins
1/2
cup 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
make it
HEAT oven to 350ºF.
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.
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.
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.
CUT meat into 1-rib portions. Serve with stuffing and apple gravy.
kraft kitchens tips
SERVING SUGGESTION
Serve with your favorite steamed vegetable to round out the meal.
NOTE
For ease in preparation, ask your butcher to tie the 2 sections of ribs to form the rolled crown roast.
kraftrecipes.com
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