Crown Roast of Pork with Mushroom Dressing
1 Pork Loin Crown Roast (10 to 12 ribs, about 6 to 8 pounds)
1/2 Teaspoon Seasoned Salt
1/4 Cup Butter
1 Cup Fresh Mushrooms, sliced
1/2 Cup Celery, diced
1/2 Cup Onion, diced (optional)
3 Cups Martin’s Potatobred Soft Cubed Stuffing
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/3 Cup Apricot Preserves
Whole Cranberries, for garnish
Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1 ¼ hours.
Close to the 1-hr mark, begin preparing mushroom dressing. Melt butter over medium-high heat. Add mushrooms, celery, and onion (if using); sauté until tender. Stir in bread cubes, salt, and pepper.
Distribute dressing around roast on roasting pan. Brush sides of roast with apricot preserves. Return to oven and bake until a thermometer inserted into meat between ribs reads 145°, about 45-60 minutes more.
Remove foil from ribs and let meat stand 10 minutes before slicing. Pro tip: add decorative paper frills to rib ends for decoration.
Transfer roast and mushroom dressing to a serving platter. Fill center of crown roast with whole cranberries, for decoration. Slice between ribs to serve.
Recipe adapted from: www.tasteofhome.com