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"Nick Cramer" > wrote in message
...
> 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.
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> 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.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061