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Category: |
Category: |
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Crown roast of pork |
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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
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Directions: |
Directions: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 450º. 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 155º, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter. Carve roast between bones to separate chops. Serve with stuffing and gravy. |
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Gravy |
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Ingredients: |
Ingredients: 1 c. apple cider
4 tsp. cornstarch
2 T applejack brandy or brandy
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Directions: |
Directions: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 sauce boat.
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Apple and Pork Stuffing |
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Ingredients: |
Ingredients: 2 T vegetable oil
1 1/4 c. chopped celery
1/3 c. chopped shallots
1 T minced garlic
2 lbs. ground pork
1 c. plain dry breadcrumbs
4 oz dried apples chopped
3 large eggs, beaten to blend
1/3 c. chopped fresh parsley
2 tsp crumbled dried sage
2 tsp salt
3/4 tsp ground black pepper
1/4 tsp ground allspice
1 c. (about) canned beef broth
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Directions: |
Directions:Heat oil in skillet over medium heat. Add celery and saute until tender, about 3 minutes. Add shallots and garlic; saute until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375º. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155º. Invert stuffing in pan onto platter. Slice stuffing and serve with roast. |
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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 Vinaigrette
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This recipe for Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy is from