Crown Roast Of Pork With Cran-apple Stuffing RecipeFrom rescue_ranger 6 years ago
- Ingredients shopping list
- 16-18 rib pork loin crown roast (see tip) shopping list
- fresh cranberries and rosemary sprigs to garnish shopping list
- For the stuffing shopping list
- 3Tbsp butter shopping list
- 1 onion, finely chopped shopping list
- 1 celery stick, finely chopped shopping list
- 2 fresh rosemary sprigs, finely chopped shopping list
- 2 eating apples, peeled, cored and finely diced I like to use Pink lady’s (sweet and tart) shopping list
- 1 Cup sweet cider shopping list
- 2 Tbsp golden raisins shopping list
- 2 Tbsp dried cranberries shopping list
- 3 ½ Oz fresh breadcrumbs shopping list
- Bunch of fresh flat leaf parsley, finely chopped shopping list
How to make it
- 1. Preheat the oven to 400°. Loosely scrunch up some foil and place in the middle of the crown roast. Cover the exposed bones with more foil to prevent them from burning, but leave the meat uncovered. Roast for 1 hour, basting every 30 minutes.
- 2. Meanwhile, make the stuffing. Heat the butter in a large frying pan, add the onion and celery, then cook for 6-7 minutes until soft but not colored. Stir in the rosemary, cook for 1 minute, then add the apples and toss together. Turn up the heat, and then add the cider, raisins and cranberries. Simmer for 6 minutes until the liquid is reduced and the apples are tender. Remove from the heat, and then add the breadcrumbs and parsley. Mix well, then season.
- 3. Remove the foil from the centre of the roast and fill with stuffing. Cover the stuffing with a sheet of foil and roast for 1 hour more. Remove the foil and roast for a further 30 minutes until the stuffing is browned and cooked through.
- 4. Leave the crown roast to rest on a warmed serving dish for at least 15 minutes, loosely covered with a sheet of foil. When ready to serve, garnish with a few fresh cranberries and a couple of rosemary sprigs, then bring the roast to the table so your guests can admire it. Carve off the pork chops by cutting between the bones, and then serve with the stuffing.
- Chef's tip
- A crown roast is made from 2 racks of pork loin on the bone (a rack having 8 or 9 chops). These are taken from opposite sides of the carcass, then joined together to form a circle with the bones on the outside. The joint is then French trimmed (the meat is removed from the last 1 ¾ to 2 inches or so of the bones) for a neat appearance. The pork is then roasted with a stuffing piled into the centre. A good butcher will prepare it for you but it’s best to order ahead.
The Cookrescue_ranger New Baltimore, VA
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