https://youtube.com/watch?v=0LRzYOMYC68%3Frel%3D0%22+allowfullscreen%3E%3C
Crown Roast of Pork with Savory Apple Stuffing
Servings:
12 |
https://youtube.com/watch?v=0LRzYOMYC68%3Frel%3D0%22+allowfullscreen%3E%3C
Crown Roast of Pork with Savory Apple Stuffing
Servings:
12
Crown Roast of Pork with Savory Apple Stuffing
Servings:
12
Ingredients
Ingredients
Stuffing
- 1 loaft Artesian bread, cut into 1/2-inch squares
- 6 tbsp (75 mL) unsalted butter
- 1/2 cup (125 mL) EACH finely chopped onion and celery
- 1+1/2 lb (0.75 g) Gala apples, peeled, seeded and chopped
- 1/3 cup (75 mL) brown sugar
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 2 tsp (10 mL) chopped fresh savory or 1/2 tsp (2 mL) dried savory
- 1 tsp (5 mL) EACH chopped fresh sage and thyme or 1/4 tsp (5 mL) EACH dried sage and thyme
- 1/4 tsp (1 mL) EACH ground nutmeg and cinnamon
- 1/4 cup (50 mL) chopped fresh parsley
- 2 tbsp (25 mL) chopped fresh chives
Roast
- 1 crown roast of pork, rib ends frenched (need 12 ribs) 9 – 11lbs. (4 – 5 kg)
- 1+1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) black pepper
- 3 -4 bacon slices
Pan Sauce
- 1+1/2 cup (375 mL) water
- 1/4 cup (50 mL) red currant or apple jelly
Method
Stuffing
- Preheat oven to 350 F (180 C).
- Spread bread squares in single layer on baking sheet. Bake until dry and lightly toasted, about 15 minutes. Cool.
- Meanwhile, saute onion and celery in butter in heavy 12-inch skillet over medium-high heat, stirring occasionally, until softened, 4-5 minutes.
- Stir in apples, sugar, salt, pepper, savory, sage, thyme, nutmeg and cinnamon. Reduce heat to low. Cook, covered, until apples are tender, about 15 minutes, stir occasionally.
- Stir in bread squares, parsley and chives.
Roast
- Set oven rack in lower third of oven.
- Sprinkle roast inside and out with salt and pepper. Place in large roasting pan.
- Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning. Wrap meat below bones with overlapping bacon strips, securing with wooden toothpicks.
- Roast at 350 F (180 C) for 2+1/4 – 2+3/4 hours or until an instant read thermometer registers 155 F (68 C) when inserted 2 inches into center of meat (do not touch bones).
- Cover stuffing loosely with foil after 30 minutes.
- Transfer roast to carving board. Let stand, loosely covered with foil, 15 – 20 minutes.
Pan Sauce
- Skim fat from pan drippings.
- Straddle pan across 2 burners and add water.
- Deglaze pan by boiling over medium-high heat, stirring and scraping up brown bits.
- Pour through fine sieve into a saucepan to remove solid pieces.
- Add jelly and any juices accumulated on carving board.
- Simmer sauce until jelly is melted about 4 minutes, whisking occasionally.
- Skim any fat that rises.
- Season with salt and pepper.
- Remove all foil from roast. Carve into chops by cutting between ribs. Serve with pan sauce.