Recipe

Crown Of Pork Loin With Fruit Stuffing Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 7 months, 3 weeks ago To make a crown roast of pork, purchase two pork racks and tie them into a circular crown. Your roast will be more moist if the butcher doesn't trim the big slab of fat that usually comes with this cut - cut the fat off after the roast is cooked. Prep:45m Cook:150m Servings:10	Smurfetta
	elegant

Does this look good? Yeah! / Nope

Fans

quaziefly

valinkenmo

Ingredients

Whole loin of pork, tied into a circular crown*

1 tablespoon flour

Salt and freshly ground pepper

4 strips bacon

Fruit Stuffing

1 cup butter

2 large onions, chopped

20 slices bread, cut into cubes

1 cup dried apricots

1 cup dried prunes

6 apples, peeled, cored, and chopped into medium-sized cubes

Salt to taste

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

Directions

Preheat oven to 450°F. Position oven rack in the bottom third of the oven .

Prepare the Fruit stuffing.

In a large pan over medium heat, melt the butter; when it is bubbling, add onions and allow to cook until they are transparent. Add bread cubes; stirring until mixed. Remove from heat.

In a large saucepan over medium heat, parboil apricots and prunes in water for about 4 minutes. Remove from heat and drain; cut into small pieces.

Add these to the bread mixture; add apples, stirring to mix thoroughly.

Add salt, nutmeg, cinnamon, and cloves. (If the mixture feels dry and has not melded well, add a little water, wine, or bouillon.

For the roast.

In a small bowl, combine flour, salt, and pepper; rub it over the outer fat of the crown loin of pork.

Cook bacon until well done; remove from heat and crumble bacon into small pieces.

Brush the outside bone of the pork with a mixture of crumbled bacon and bacon fat.

Place roast, bone tips up, on rack in a shallow roasting pan. and fill the center of the crown (cavity) with the Fruit Stuffing.

Place aluminum foil over the Fruit Stuffing to hold moisture in and keep the fruit from drying out. Also place a small piece of aluminum foil on each of the bone tips so that they will not burn.

Bake 10 minutes in an open pan at 450°F. Reduce oven temperature to 325 degrees and continue to roast until the internal temperature reaches 140° to 145°F on a meat thermometer, approximately 2 1/2 hours. (Allow about 20 to 25 minutes per pound for roasting.)

Rotate roasting pan halfway through cooking time.

During the last 15 minutes of cooking time, remove the aluminum foil from the Fruit Stuffing and bone tips to allow them to brown

When roast is done cooking, carefully transfer roast to a warm serving platter.

Tent with aluminum foil and let roast stand 15 minutes before serving and carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

Pour off the fat juices from the pan

Carving: Remove the Fruit Stuffing to a serving bowl before cutting the pork. Using a long, sharp knife, cut the roast into 1-rib servings.

Serve with a spoonful of the Fruit Stuffing.

Recent Gawkers

valinken