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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 broth

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

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 450F. Fill
pork cavity with enough stuffing to mound in center. Cover tips of
pork bones with foil. Roast pork 20 minutes. Reduce temperature
to 325F. Continue roasting until thermometer inserted into
center of pork meat registers 150\xb0F, about 1 hour 50 minutes.
Remove foil from bones. Continue roasting until thermometer inserted
into center of pork and stuffing registers 155F, about 15
minutes longer. Carefully transfer roast atop tart pan bottom to


2 tablespoons vegetable oil
1 1/4 cups chopped celery
1/3 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup (about) canned beef broth

Heat oil in heavy medium skillet over medium heat. Add celery and
saut\xe9 until tender, about 3 minutes. Add shallots and garlic;
saut\xe9 until shallots are tender, about 2 minutes. Transfer
mixture to large bowl. Mix in all remaining ingredients except beef
broth. Add enough broth to moisten stuffing.

Preheat oven to 375F. Set aside enough stuffing to fill crown roast
of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2
1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside
roast during last 1 hour of cooking until thermometer inserted into
center registers 155F, about 1 hour.

Invert stuffing in pan onto platter. Slice stuffing and serve with

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.

Serves 10.


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3 of 8 people found the following review helpful:
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Great holiday meal!!!, December 31, 2004 - 01:36 PM
Reviewer: Lauren from Stanhope, NJ USA
I wanted to "WOW" my guests on Christmas Day at dinner so I tried this recipe. I received a lot of compliments. It was fairly easy to make, but a little time consuming. When I opened the oven up, it looked incredible and smelled even better. My husband is a very picky eater and he gobbled it right up. I would definitely use this recipe again for a special occassion.

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