*Christmas Collection*
Crown Roasts are my favorite at Christmas time!!!
1. Have butcher prepare crown from 2 pork loins of 6 or 7 ribs (have backbone removed for easy carving). Wrap rib ends in foil to prevent charring. Season with salt and pepper. Place in shallow pan, rib-ends up.
2. Do not add water; do not cover. Roast at 325 degrees for 35 to 40 minutes per pound or until meat thermometer registers 185 degrees. An hour before meat is done, fill center with Corn Confetti Stuffing. Continue roasting until meat is done. Replace foil with paper frills. To carve, slice between bones. YIELD: Plan on 1 or 2 ribs per serving.
(Source: Dorothy Dean & Cool Background wallpaper)
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