Roast Crown of Pork Florida Style

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 crown roast of pork made from 12 to 14 ribs
  • 2 tablespoons butter
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped celery
  • cups cooked rice
  • 2 cups toasted tiny bread cubes
  • 1 tablespoon crumbled dried sage
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon grated orange rind
  • 4 oranges, sectioned and halved
  • 1 large grapefruit, sectioned and halved


    1. Preheat oven to hot (450°F.).

    2. Cover the ends of the rib bones with small pieces of aluminum foil. Place the roast in a roasting pan. Place in the oven and immediately reduce the temperature to moderate (350°F.). Roast for forty minutes per pound.

    3. Melt the butter and sauté the onion and celery in it until tender. Add the remaining ingredients and toss to mix.

    4. One hour before roast is done spoon the stuffing into the hollow formed by the ribs. Baste twice during the last hour with drippings in the pan.