Roast Crown of Pork.
Stuffing is at seasonal or creative mastery.
Celebrate Roast Crown of Pork Day
and get ready for Easter brunch and dinner…
Discover Menu Shoppe “finds”…
…and crown your special occasion an exquisite affair.
Classic Crown Roast of Pork with Apple Stuffing
6 slices firm white sandwich bread, cut into 1-inch squares
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped celery including some leaves
1/2 cup finely chopped onion
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
Pinch of cinnamon
for the roast:
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1/3 lb sliced bacon
1 1/2 teaspoons salt
1/2 teaspoon black pepper
for the pan sauce:
1 1/2 cups water
1/4 cup red-currant or apple jelly
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.
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.
Another version…with savory glaze
Crown Roast of Pork with Pomegranate Glaze
1/2 cup pomegranate juice
1 cup orange marmalade
1 lime, juiced
2 tablespoons soy sauce
2 teaspoons chopped fresh ginger root
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan; season with salt and pepper. Place roast in preheated oven. In a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. Bring to a simmer, stir in marmalade, and remove from heat. Set this glaze aside. When the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. Roast 10 minutes more, brush with 1/3 more of the glaze. Roast 10 minutes more, brush with remaining glaze. Continue roasting until the internal temperature of the meat reaches 160 degrees F (70 degrees C).
Remove from oven, and allow to rest for 10 minutes before slicing.
if preferring ready made gourmet presentation…
several fine boutiques offer elegant options
The presentation arrives fully cooked with herb oil and 3 pounds of dried cherry and roasted pecan dressing. Approximately 12 pounds
A rustic presentation from a famous producer of Wagyu beef, from Mishima Ranch…
a succulent offering.
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