Pork main page

Apple and pork stuffing
Barbecued pork loin
Barbecued pork steaks
Brochettes of pork with rosemary
Chow yuk
Coriander-pepper chops
Crown roast of pork with stuffing
French garlic sausages
Grilled pork chops with red onion marmalade
Honey- mustard pork roast
Oven pork chops
Pork and winter squash stew
Pork scallopines with puree of chestnuts
Pork spareribs
Pork tenderloin with balsamic-cranberry sauce
Pork tenderloin with raisin sauce
Roast loin of pork with prunes
Stir-fried pork tenderloin
Quick pork cassoulet
Stir-fried pork tenderloin

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CROWN ROAST OF PORK WITH APPLE - PORK STUFFING

This is a spectacular main-course. Ask the butcher to grind any pork trimmings that will be used in the stuffing.
Serves 10

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
1 1/2 cups canned beef broth

APPLE AND PORK STUFFING


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


Make pork:
Transfer crown roast of pork 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 and refrigerate overnight.
Preheat oven to 450 degrees. Fill pork cavity with enough stuffing to mound in center. Roast pork 20 minutes. Reduce temperature to 325 degrees. Continue roasting until thermometer inserted into center of pork meat registers 150 degrees about 1 hour 50 minutes. Continue roasting until thermometer inserted into center of pork and stuffing registers 155 degrees. Transfer roast to platter.
For gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Transfer pan juices to medium saucepan. Spoon fat off top of pan juices. 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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.