Great Tastes of Manitoba

Crown Roast of Pork with Savory Apple Stuffing

| Servings: 12

A spectacular special occasion main dish to impress your guests.

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:

  • 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

Directions

Stuffing:

  1. Preheat oven to 350 F (180 C).
  2. Spread bread squares in single layer on baking sheet. Bake until dry and lightly toasted, about 15 minutes. Cool.
  3. Meanwhile, saute onion and celery in butter in heavy 12-inch skillet over medium-high heat, stirring occasionally, until softened, 4-5 minutes.
  4. 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.
  5. Stir in bread squares, parsley and chives.

Roast:

  1. Set oven rack in lower third of oven.
  2. Sprinkle roast inside and out with salt and pepper. Place in large roasting pan.
  3. 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.
  4. 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).
  5. Cover stuffing loosely with foil after 30 minutes.
  6. Transfer roast to carving board. Let stand, loosely covered with foil, 15 – 20 minutes.

Pan Sauce:

  1. Skim fat from pan drippings.
  2. Straddle pan across 2 burners and add water.
  3. Deglaze pan by boiling over medium-high heat, stirring and scraping up brown bits.
  4. Pour through fine sieve into a saucepan to remove solid pieces.
  5. Add jelly and any juices accumulated on carving board.
  6. Simmer sauce until jelly is melted about 4 minutes, whisking occasionally.
  7. Skim any fat that rises.
  8. Season with salt and pepper.
  9. Remove all foil from roast. Carve into chops by cutting between ribs. Serve with pan sauce.

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