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Crown Roast of Pork Recipe

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This recipe for Crown Roast of Pork, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (7 lb) pork rib crown roast
1/2 tsp thyme leaves, dried
1/2 tsp sage leaves, dried
salt
pepper
11/2 c parboiled rice
2 lb chestnuts
3/4 c butter
4 large celery stalks, sliced
1 large onion, diced
1/4 c parsley, chopped
1/4 c dry white wine
2 tbsp flour
1 18 oz jar spiced crab apples, drained for garnish

Directions:
Directions:
About 4 hours before serving; 1. Rub pork roast with thyme, sage, 1 teaspoon salt and 1/4 teaspoon pepper, place rib ends down in roasting pan. Roast pork in 325 oven 2 hours. 2. Meanwhile, prepare chestnut rice dressing; Prepare rice as label directs but do not add salt or butter. While rice is cooking, in 8 quart dutch oven over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium; cover and cook 15 minutes. Remove dutch oven from heat. Remove 3 or 4 chestnuts at a time from water; cut each in half; scrape out chestnut meat and chop. 3. In same dutch oven over medium heat, in hot butter, cook celery and onion until tender. Remove from heat; stir in rice, chestnuts, parsley 13/4 teaspoons salt, and 1/4 teaspoon pepper. 4. When pork has roasted 2 hours, turn rib ends up; fill cavity with dressing. Place remaining dressing in greased 2 quart casserole; bake, uncovered during last 30 minutes or roasting time. Roast pork 1 hour longer or until meat thermometer reaches 170. 5. When roast is done, place on platter; keep warm. Pour pan drippings into 2 cup measure, set pan aside; let stand until fat separates from meat juices. Skim 3 tablespoons fat from drippings; pour into 2 quart saucepan. Discard remaining fat. Add wine to roasting pan; stir to loosen brown bits; add to meat juice in cup with enough water to make 2 cups. 6. Into fat in saucepan over medium heat, stir flour and 1/2 teaspoon salt; cook 1 minute. Stir in meat juice mixture and cook, stirring until thickened. 7. Arrange spiced apples around roast. Serve with dressing and gravy.

Number Of Servings:
Number Of Servings:
Makes 14 servings.

 

 

 

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