Saved four years ago.

Harry D's CROWN ROAST OF PORK WITH APPLE STUFFING

brine in Hound's brine
set up the K for 350F
Used day old Sicilian bread in the stuffing.
The Cider gravy is in the 2nd recipe.
Harry

CROWN ROAST OF PORK WITH APPLE STUFFING

Active time: 1 hr Start to finish: 3 1/2 hr

For stuffing
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into
1/4-inch-thick wedges 1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives

For roast
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon

For pan sauce
1 1/2 cups water
1/4 cup red-currant or apple jelly

Make stuffing:
Preheat oven to 350°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, then cook,
covered, stirring, until apples are tender, about 15
minutes. Stir in bread squares, parsley, and chives.

Make 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. Mound stuffing in cavity. Wrap tips of rib
bones with foil to prevent burning, then wrap meat below
bones with overlapping bacon strips, securing them with
wooden toothpicks. 3Roast pork in middle of oven, covering
stuffing loosely with foil after 30 minutes, until an
instant-read thermometer registers 155°F when inserted 2
inches into center of meat (do not touch bones), 2 1/4 to 2
3/4 hours total.

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.)

Make pan 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.

Makes 8 to 10 servings.









Gourmet

October 2001

CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER
GRAVY

A simply spectacular main-course. Ask the butcher to grind
any pork trimmings to use in the stuffing. Either hard
cider or Pinot Noir would be delicious alongside.

For pork
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper

Apple and Pork Stuffing
1 1/2 cups canned beef broth

For gravy
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Make pork:
Position pork atop 9- to 10-inch-diameter tart pan bottom.
Transfer to large rimmed baking sheet. Brush pork with oil.
Combine salt, sugar, thyme, sage and pepper in small bowl.
Rub spice mixture over pork. Cover with plastic and
refrigerate overnight.

Position rack in bottom third of oven and preheat to 450F.
Fill pork cavity with enough stuffing to mound in center.
Cover tips of pork bones with foil. Roast pork 20 minutes.
Reduce temperature to 325F. Continue roasting until
thermometer inserted into center of pork meat registers
150F, about 1 hour 50 minutes. Remove foil from bones.
Continue roasting until thermometer inserted into center of
pork and stuffing registers 155F, about 15 minutes longer.
Carefully transfer roast atop tart pan bottom to platter.

Make gravy:
Add 1 cup broth to baking sheet and scrape up browned bits
from bottom of baking sheet. Pour juices into 2-cup glass
measuring cup; freeze 15 minutes. Spoon fat off top of pan
juices. Transfer pan juices to medium saucepan. Add
remaining 1/2 cup beef broth and apple cider. Bring to
boil. Dissolve cornstarch into applejack in small bowl;
whisk into broth mixture. Boil until gravy thickens
slightly, about 3 minutes. Season with salt and pepper.
Transfer gravy to sauceboat.

Carve roast between bones to separate chops. Serve with
stuffing and gravy.

Serves 10.

Thanks, Harry, old friend.

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