Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Crown roast of pork with stuffing | wefacecook.com Crown roast of pork with stuffing | wefacecook.com
Recipe

CROWN ROAST OF PORK WITH STUFFING

Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 2 hours
Totaltime: 2 hours 20 minutes

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

Ingredients

  • 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
  • Recipe of APPLE AND PORK STUFFING
  • For gravy:
  • 1 cup apple cider
  • 4 teaspoons cornstarch
  • 2 tablespoons applejack brandy or brandy

Preparation

  • 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.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note