More Great Recipes: Pork

Crown Roast of Pork with Apple Stuffing


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 7 pound rib crown roast, well trimmed
2 1/4 teaspoons salt
1 teaspoon pepper
6 tablespoons Butter
4 medium celery stalks, diced
1 large onion, diced
3 large Golden Delicious apples, peeled,cored, diced
12 slices firm white bread, cut 1/2 inch pieces
1/2 cup apple juice
1 teaspoon poultry seasoning
1 large egg
1/4 cup applejack brandy, or applejuice
3 tablespoons flour
1 13-14 ounce can chicken broth


Preheat oven to 325 degrees. Rub inside and outside of pork roast with salt and pepper. Place pork rib ends down,in large roasting pan (about 17x11 1/2"). Roast pork 1 hour. Meanwhile, in 5 quart dutch oven, melt butter over medium heat. Add celery and onion and cook until tender, about 10 minutes, stirring often. Add apples and cook 6-8 minutes longer, until softened. Remove from heat; stir in bred pieces, apple juice, poultry seasoning, egg, 1 teaspoon salt and 1/4 teaspoon pepper. When pork has roasted 1 hour, remove from oven and turn rib ends up. Spoon about 4 cups stuffing into center. (Place remaining stuffing in greased 1 1/2 quart casserole; cook, uncovered, during last 30 minutes of pork roasting time.) Insert meat thermometer between 2 ribs into thickest part of meat, being careful that pointed end of themometer does not touch bone. Return pork to oven and continue roasting about 1 hour or until meat thermometer reaches 155 degrees. Internal temperature of meat will rise to 160 degrees upon standing. If stuffing browns too quickly, cover it loosely with foil. When roast is done, place on warm platter, let stand 15 minutes to set juices for easier carving. Meanwhile, prepare gravy. Pour pan drippings into 2 cup measuring cup or medium bowl, set pan aside. Let stand a few seconds until fat separates from meat juice. Skim 3 tablespoons fat from drippings (add enough melted butter if necessary to equal 3 tablespoons) into 2 quart saucepan; skim and discard any remaining fat. Add applejack or applejuice to roasting pan. Stir until brown bits are loosened; add to meat juice in cup. Into fat in saucepan over medium heat, stir four, salt and pepper stirring for 1 minutes. Stir in meat juice mixture and chicken broth and cook stirring until gravy boils and thickens. Makes about 2 1/2 cups. To serve, garnish platter with kale and apples. Serve pork wit


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