Crown Of Pork Loin with Fruit Stuffing
From smurfetta 15 years agoIngredients
- Whole loin of pork, tied into a circular crown* shopping list
- 1 tablespoon flour shopping list
- salt and freshly ground pepper shopping list
- 4 strips bacon shopping list
- fruit Stuffing shopping list
- 1 cup butter shopping list
- 2 large onions, chopped shopping list
- 20 slices bread, cut into cubes shopping list
- 1 cup dried apricots shopping list
- 1 cup dried prunes shopping list
- 6 apples, peeled, cored, and chopped into medium-sized cubes shopping list
- salt to taste shopping list
- 1 teaspoon ground nutmeg shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground cloves shopping list
How to make it
- 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.
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The Rating
Reviewed by 3 people-
Beautiful presentation and recipe. Great post! You have my 5!
quaziefly in ALL POINTS loved it -
Thanks fo rthe wonderful post!
valinkenmore in Malott loved it
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