Crown Roast of Pork
Apple and Sausage Stuffing

1tablespoondried rubbed sage
1teaspoondried rubbed sage (really)
1tablespooncoarse salt
2largecloves garlic, pressed
1teaspoondried thyme
1/2 + 1/8teaspoonground allspice
16 1/2-7 lbcrown roast of pork
..Apple and Sausage Stuffing
214 1/2 oz canslow-salt chicken broth
1cupfinely chopped onion
2tablespoonsall purpose flour
1/2cupfrozen apple juice concentrate, thawed
..apples (optional for garnish)
..fresh sage sprigs (for garnish)

Combine 1 tablespoon sage, salt, garlic, thyme and 1/2 teaspoon allspice in bowl. Fold double-thick layer of foil into 4-inch square. Poke 4 small holes in square. Push foil through roast to bottom to cover opening so that stuffing will not fall out later. Place roast on rack in large roasting pan. Rub sage mixture over meat. Cover and refrigerate overnight.

Preheat oven to 450 degrees.

Place pork in oven reduce temperature to 325 degrees. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of pork meat registers 160 degrees, about 1 hr 20 minutes.

Meanwhile, boil broth in large saucepan until reduced to 1 1/3 cups, about 25 minutes.

Carefully transfer pork to platter. Pour off fat from pan. Place pan over medium-high heat. Add applejack; bring to boil, scraping up any browned bits. Remove from heat.

Melt butter in heavy large skillet over medium-high heat. Add onion; saute until tender, about 8 minutes. Add flour and 1 teaspoon sage; stir 1 minute. Whisk in reduced broth and applejack mixture; boil until thickened, about 1 minute. Add juice concentrate; boil until thickened to sauce consistency, about 2 minutes. Stir in 1/8 teaspoon allspice. Season with salt and pepper.

Garnish roast with apples and sage, if desired. Transfer stuffing in dish to bowl. Carve roast between bones to separate chops. Serve with stuffing and gravy.

8 servings.

Bon Appetit, December 1995, page 76.

Goes with Apple and Sausage Stuffing.


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