Crown Pork Roast With Apple Cranberry Stuffing Food

CROWN ROAST OF PORK WITH CRANBERRY STUFFING

Steps:

• Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.

STUFFED CROWN ROAST OF PORK

Steps:

• For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
• The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
• Preheat the oven to 425 degrees F.
• For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
• Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
• For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
• Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING

Steps:

• Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

STUFFED CROWN ROAST OF PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
• Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
• Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
• Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

CROWN ROAST OF PORK WITH APPLE STUFFING

Steps:

• 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.
• 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.
• 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.

PORK CROWN ROAST WITH APRICOT APPLE STUFFING

Steps:

• Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°. , To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange zest, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast. , Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.

CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING

Steps:

• Preheat oven 425°F.
• Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
• Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
• Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
• Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
• Transfer the pork to a platter and let stand for 15 minutes.

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

Steps:

• 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 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, 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.

CROWN PORK ROAST WITH CRANBERRY STUFFING

Steps:

• TO MAKE STUFFING: Melt 1/4 cup butter in a large Dutch oven over medium heat. Add celery and onion, and sauté 5 minutes or until tender. Stir in stuffing mix and remaining ingredients, stirring just until mix- hire is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased baking dish. Bake the remainder covered, at 325° for 30 to 35 minutes or until thoroughly heated.
• TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan. Place sprigs and sage leaves over top. Place dish onto a roasting pan. Bake for 2½ hours.
• Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°.
• Remove from oven and begin making the gravy and allow the roast to stand before slicing.
• MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistancy and thicken, about 5 minutes or until thickened to your liking.