Do not let the quantity of ingredients deter you from preparing this gorgeous roast for a special occasion. You can request the roast 'tied and frenched' from your local butcher.
6 slices White Bread firm and cut into 1 inch squares
3/4 stick Unsalted Butter (6 tablespoons)
1/2 cup Onion finely chopped
1/2 cup Organic Celery finely chopped including some leaves
2 lbs Organic Crimson Gold Apples, cored and cut into eighths
1/3 cup Sugar
1 teaspoon Salt
1/2 teaspoon Organic Grinders, Rainbow Peppercorn
1 teaspoon Sage chopped or 1/4 teaspoon Dried Sage
1 teaspoon Thyme chopped or 1/4 teaspoon Dried Thyme
1/4 teaspoon Nutmeg freshly grated
1/4 cup Organic Parsley chopped
2 tablespoons Chives chopped
1 Crown Roast of Pork (9 - 11 pounds) Rib Ends Frenched
1 1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 1/2 cups Vegetable Broth
1/4 cup Currants (Red) or Apple Jelly
Preheat oven to 450°F.
Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, cover, and cook, stirring occasionally until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
Remove all foil from roast and carve into chops by cutting between ribs.