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.
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
cups canned beef broth
APPLE AND PORK STUFFING
1 cup apple cider
4 teaspoons cornstarch
applejack brandy or brandy
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.
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.