Crown Roast Of Pork With Apple Stuffing
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 tbsps
Unsalted Butter1 cup
Onion (finely chopped)1 cup
Sugar1.5 tsps
Salt1 tsp
Black Pepper1 tsp
Sage (chopped fresh)1 tsp
Thyme (chopped fresh)1 tsp
Nutmeg (freshly grated)1 cup
Parsley (chopped fresh)2 tbsps
Chives (chopped fresh)450 g
Bacon (sliced)1.5 cups
WaterDirections:
1
Make stuffing: Preheat oven to 350°F
2
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
3
Leave oven on (for roast) and cool bread
4
Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes
5
Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon
6
Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes
7
Stir in bread squares, parsley, and chives
8
Preheat oven to 350°F
9
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
10
Leave oven on (for roast) and cool bread
11
Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes
12
Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon
13
Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes
14
Stir in bread squares, parsley, and chives
15
Make roast: Set oven rack in lower third of oven
16
Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan
17
Mound stuffing in cavity
18
Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks
19
Roast 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
20
Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes
21
(Temperature of meat will rise to 160°F; meat will be slightly pink
22
) Set oven rack in lower third of oven
23
Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan
24
Mound stuffing in cavity
25
Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks
26
Roast 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
27
Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes
28
(Temperature of meat will rise to 160°F; meat will be slightly pink
29
) Make pan sauce: Skim fat from pan drippings
30
Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits
31
Pour through a fine sieve into a saucepan, discarding solids
32
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
33
Season with salt and pepper
34
Remove all foil from roast and carve into chops by cutting between ribs
35
Skim fat from pan drippings
36
Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits
37
Pour through a fine sieve into a saucepan, discarding solids
38
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
39
Season with salt and pepper
40
Remove all foil from roast and carve into chops by cutting between ribs