Crown Pork Roast With Apple Stuffing
- Ready In:
- 4hrs
- Ingredients:
- 20
- Yields:
-
1 crown roast
- Serves:
- 12
ingredients
- 6 slices bread
- 6 tablespoons butter
- 1⁄2 cup onion
- 1⁄2 cup celery
- 1⁄2 lb apple (Granny Smith)
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon sage
- 1 sprig fresh thyme
- 1⁄4 teaspoon nutmeg (freshly ground, if possible)
- 1 pinch cinnamon
- 1⁄4 cup fresh parsley (chopped fresh)
- 2 tablespoons chives
- 9 -11 lbs pork crown roast (crown roast, have butcher french the ribs)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄3 lb bacon (slices)
- 1 1⁄2 cups water
- 1⁄4 cup red currant jelly
directions
-
Make stuffing:
- Bake bread cubes in oven at 350°F until only slightly toasted (10-15 minutes).
- Set aside and let cool.
- Sauté onion and celery in butter until soft.
- Add apples, sugar,herbs, and spices cook (covered) until apples are tender to fork (10-15 minutes).
- Add bread, parsley, and chives and mix lightly.
- Remove from heat and let cool enough to handle.
- Season roast with salt and pepper and place in pan.
- Fill stuffing into crown.
- Cover tips of bones with foil.
- Wrap bottom of roast with bacon strips, securing with toothpicks.
- Bake at 350°F and cover stuffing (loosely) with foil after 30 minutes.
- Bake to 155°F, about 2 1/2 hours.
- Remove from oven and let rest on platter, covered loosely with foil, about 15-20 minutes.
-
Make the pan sauce:
- Add water to pan drippings, deglaze pan, remove grease, and strain into saucepan.
- Add jelly and juices from platter, whisking sauce occasionally, and simmer about 4 minutes.
- Serve.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.