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Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy Recipe

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This recipe for Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Friday, February 6, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1 8 lb. crown roast of pork (12 ribs)
2 T. vegetable oil
1 tsp. salt
1 tsp sugar
1 tsp. dried thyme
1/2 tsp crumbled dried sage
1/2 tsp ground black pepper

Apple and Pork Stuffing (see recipe)
1 1/2 c. canned beef broth

Gravy

1 c. apple cider
4 tsp. cornstarch
2 T applejack brandy or brandy

Directions:
Directions:
For Pork:

Position pork on top of 9 or 10" diameter tart pan or spring form bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.

Position rack in bottom third of oven and preheat to 450. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325. Continue roasting until thermometer inserted into center of pork meat registers 150, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.

For Gravy

Add 1 c. broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2 cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Add remaining 1/2 c. beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.

Carve roast between bones to separate chops. Serve with stuffing and gravy.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I first served this for my parents 65th birthday dinner. My east coast siblings and 3 cousins joined us for a traveling show of the Romanoff family and then we came home and had a wonderful feast. I also served this for dinner Christmas night 2003. The meal, the company, the beautiful snow falling and the dessert made for a most magical night!

Menu Suggestion

Serve with Butternut Squash and Rutabaga Puree, Red Cabbage and Fennel, maybe start with Crab Cakes and Baby Greens with lemon Vinagrette

 

 

 

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