By Dee514 on November 04, 2002
Photo by dadmeal
Photo by dadmeal
"A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below)."
Serving Size: 1 (442 g)
Servings Per Recipe: 10
"Sounds great, can't wait to try it. But, Miss Gracie--if you altered the recipe so much as to leave a very long review, why don't you just make up your own recipe and post it?"
"I made this for Christmas last year and am repeating it again this year since it was soooo wonderful! I used the apple/pear stuffing, but used bread cubes (not dired), dried cranberries instead of the raisins, increased the pecans to 1 cup, ommitted the horseradish, increased the butter to 1/2 cup and added a bit more chicken stock (enough to make the stuffing moist). I sauted the apples and pears in 1/4 cup of the butter before I added them to the onions and celery. Before roasting the pork, I rubbed it with a combination of pepper, garlic powder, sage, and ground rosemary and thyme. I served it all with a pan sauce as follows: In a heavy saucepan, combine one 12-ounce package of fresh cranberries with 1/2 cup sugar and 1/2 cup water, bring to boil and boil gently for 10 minutes. Puree and strain through a fine sieve. When roast is done, add strained cranberry puree to the roasting pan juices along with chicken stock and port wine to taste. Bring to boil, reduce heat and simmer until sauce is reduced. (Should be like a somewhat thin gravy.) Strain and serve with the sliced chops. Yumm! Is it polite to lick your plate on Christmas??!"
"Made this for 18 at Christmas. Delish! Everyone loved fruit stuffing. Cooked quicker than 3 hours. Thanks!"
"i tried it. the fruit stuffing was good. I wonder if a sauce for the meat would be appropriate."
"I made this for Last New Year's Day. WOW! It was terrific! The horseradish balanced the sweetness of the stuffing and the richness of the meat perfectly!!!"