Royal Crown Roast of Pork
Prep time: 15 minutes
Cooking time: 3 1/2 hours
1 12-rib Ontario pork crown roast (about 6 lb/3 kg)
Salt and pepper to taste
1 lb (500 g) ground Ontario pork
5 cups (1.25 L) dry bread crumbs
1 cup (250 mL) walnut halves, toasted optional
1/2 cup (125 mL) each chopped onion and celery
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) each cinnamon and all spice
1 3/4 cups (425 mL) vegetable broth
2 cups (500 mL) sliced fresh or frozen rhubarb
1/2 cup (125 mL) granulated sugar
Place roast in a shallow pan, bones pointing up; Sprinkle roast with salt and pepper to taste. Fill
cavity with a large foil ball and cover bone tips with small pieces of foil. Roast at 325º F (160ºC)
for 1 1/2 hours.
Meanwhile combine ground pork, bread crumbs, walnuts, onion, celery, salt, pepper and
seasonings; mix well. Add broth. Combine rhubarb and sugar; bring to boil. Pour over bread
mixture and lightly mix.
Remove roast from oven; Remove foil ball and place stuffing in cavity. Roast pork for another 1
3/4 - 2 1/4 hours or until meat thermometer registers 160º F (71º C) .
Meanwhile spoon the rest of the stuffing into a greased baking dish; cover and bake with roast 1
hour; uncover and bake 30 minutes.
Remove roast from oven; cover with foil and let stand 15 minutes before slicing.
Serve with oven roasted sweet or white potatoes and squash.
** You may have to pre-order this from your local grocer or butcher as many stores may not
carry year round.