Place pork roast in roasting pan, resting
lace in roasting pan. Place crown roast, bone ends up, on foil
*A 5-pound roast is about 10 to 12 chops, serving 6.
asting pan.
Stand the crown roast in the prepared roasting pan
rm a paste.
Place roast in pan and spread
owl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt
vered and chilled, for sauce. Transfer remaining
hape of roast, place a small ovenproof bowl or cup in crown. Insert
tbsp parsley. Season. Cook for 1 min.
Coat lamb
Preheat oven to 425\u00b0F. Combine salad dressing, 1 tsp lemon zest, 2 tbsp lemon juice, rosemary, garlic and mustard.
Place roast on a baking sheet and brush inside and out with dressing mixture. Roast for 30-35 mins, or until internal temperature is 130\u00b0F. Let rest for 15 mins before carving.
Two rack ribs can be substituted for the crown roast. Tie each rack in a circle.
Place bone tips up on rack in open shallow roasting pan, packing stuffing in center.
0 degrees F.
For the pork: In a small bowl
Rub roast with salt, pepper and garlic powder to taste. Place rib
ends
down
in
roasting pan.\tRoast at 325\u00b0 for 2 hours. Prepare
rice
or
cornbread dressing.
When roast has cooked
2 hours,
turn ends up and fill cavity with dressing. Place remaining
dressing in 2-quart casserole.
Bake, uncovered\tduring last
30 minutes of roasting time.
Roast pork 1 hour
longer
or until
thermometer reaches 170\u00b0.
Make gravy with juices.
b>roast.
Wire or tie ends of roast into a crown shape.
Place roast
25\u00b0F.
Rub the roast all over with garlic, thyme
orcestershire and rub into the roast.
Place flat in a
Season roast on all side with
Mix together.
(Can be baked in casserole for 1 hour and served with other meats.)
Preheat oven to 350\u00b0.
Rub the sage, cinnamon and cloves over the surface of the pork.
Place it on a rack and roast the pork for 1-1/2 hours or until it registers 160\u00b0 on a meat thermometer. Let the roast rest for 15 minutes, then slice and serve.
Preheat oven to 325\u00b0.
With paring knife, make several small slits at intervals on pork.
Insert in slits half of the ginger. Combine rest of ginger and soy sauce; brush fat side of pork with part of mixture.
Brush several times during roasting.
Roast without a rack for 1 hour and 45 minutes, or until meat thermometer reads 185\u00b0.
Remove from oven; wait 20 minutes before carving.
Garnish with watercress and bananas, baked in orange juice.