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Pork Crown Roast with Apple Stuffing




Source of Recipe


Internet


List of Ingredients




1 14 to 16 rib pork crown roast (approximately 6 pounds)*
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon sage

Place roast, bone tips up, on rack in a shallow roasting pan. Combine salt, garlic salt, pepper and sage; mix well and rub over surface of roast. Make a ball of foil and press into cavity to hold open. Wrap bone tips with foil. Insert meat thermometer, making sure bulb does not touch bone. Roast on 325º oven 30 to 35 minutes per pound or until meat thermometer registers 155º F. (approximately 3 hours total cooking time).

Meanwhile, prepare stuffing according to directions below and stuff into roast cavity about 1 hour before end of cooking time. Spoon leftover stuffing into a lightly greased 1-quart casserole and bake along with roast. (If stuffing begins to look dry on top, cover loosely with aluminum foil.) Yield: about 4 cups.

Continue roasting for 30 to 45 minutes more or until the meat thermometer registers 155º F. Remove from oven and cover with foil and allow to stand 5 to 10 minutes. (The meats internal temperature should rise to 160 degrees during this time.) Transfer to a platter. Garnish with parsley and crab apples. Carve between the ribs.

APPLE STUFFING
1/2 cup butter
1 small onion, chopped
2 large apples, cored and chopped
1/2 cup chopped celery
4 cups soft bread cubes (5 1/2 slices bread)
1/2 cup orange juice
2 tablespoons water
1 egg, well beaten
1 tablespoon brown sugar
1/4 teaspoon sage

Melt butter in a large skillet over low heat. Add onion, apple and celery; cook over medium-high heat for 5-10 minutes, stirring frequently. Combine remaining ingredients in a large bowl. Add apple mixture and mix well.

Serving Suggestions
A pork crown roast looks so elegant and is sure to impress everyone. Crown roasts look difficult to prepare, but are as easy to prepare as any roast. *Estimate 1 - 1 1/2 ribs per serving.



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