Name: Roast Crown of Pork Florida Style
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 1 large grapefruit, sectioned and halved; 1 tablespoon crumbled dried sage; 2 cups toasted tiny bread cubes; 1½ cups cooked rice; 3 tablespoons chopped celery; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 1 teaspoon grated orange rind; 4 oranges, sectioned and halved; 3 tablespoons chopped onion; 2 tablespoons butter; 1 crown roast of pork made from 12 to 14 ribs

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 crown roast of pork made from 12 to 14 ribs
2 tablespoons butter
3 tablespoons

Americas
United States
Main course
New York

Method

Preheat oven to hot (450°F.).
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.).

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Roast Crown of Pork Florida Style

Ingredients

Method

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