Melissa's Corporate Chefs

Crown Roast of Pork with Apple Stuffing

Name: Crown Roast of Pork with Apple Stuffing
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6
Cuisine: American
Ingredients: 6 slices White Bread, firm and cut into 1 inch squares; ¾ stick Unsalted Butter (6 tablespoons); ½ cup Onion, finely chopped; ½ cup Organic Celery, finely chopped including some leaves; 2 pounds Organic Crimson Gold Apples, cored and cut into eighths; ⅓ cup Sugar; 1 teaspoon Salt; ½ teaspoon Melissa's Spice Grinders, Rainbow Peppercorn; 1 teaspoon Sage, chopped or ¼ teaspoon Dried Sage; 1 teaspoon Thyme, chopped or ¼ teaspoon Dried Thyme; ¼ teaspoon Nutmeg, freshly grated; ¼ cup Organic Parsley, chopped; 2 tablespoons Chives, chopped; 1 Crown Roast of Pork (9 - 11 pounds) Rib Ends, Frenched; 1½ teaspoon Salt; ½ teaspoon Black Pepper; 1½ cups Vegetable Broth; ¼ cup Red Currants or Apple Jelly

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6 servings

Prep Time

40 minutes

Cook Time

3 hours

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.

Ingredients

Stuffing

6 slices White Bread, firm and cut into 1 inch squares
¾ stick Unsalted Butter (6 tablespoons)
½ cup Onion, finely chopped
½ cup Organic Celery, finely chopped including some leaves
2 pounds Organic Crimson Gold Apples, cored and cut into eighths
⅓ cup Sugar
1 teaspoon Salt
½ teaspoon Melissa's Spice Grinders, Rainbow Peppercorn
1 teaspoon Sage, chopped or ¼ teaspoon Dried Sage
1 teaspoon Thyme, chopped or ¼ teaspoon Dried Thyme
¼ teaspoon Nutmeg, freshly grated
¼ cup Organic Parsley, chopped
2 tablespoons Chives, chopped

Roast

1 Crown Roast of Pork (9 - 11 pounds) Rib Ends, Frenched
1½ teaspoon Salt
½ teaspoon Black Pepper

Sauce

1½ cups Vegetable Broth
¼ cup Red Currants or Apple Jelly

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Directions

Stuffing

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.

Roast

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.)

Sauce

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.

Crown Roast of Pork with Apple Stuffing