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 325� oven 30 to 35 minutes per pound or until meat thermometer registers 155� 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 155� 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.
Recipe
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