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A crown roast or pork recipe with diced apples, herbs, and optional dried cranberries. Your butcher might have the frills for the bone tips, or you might be able to find them in a kitchen or housewares store. I found some at Bed, Bath, and Beyond.
You might have to order this roast ahead of time, but check with your grocery store's meat department or butcher ahead of time to make sure you can get one in time for you dinner.
You might have to order this roast ahead of time, but check with your grocery store's meat department or butcher ahead of time to make sure you can get one in time for you dinner.
Ingredients:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup diced celery
- 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
- 1/4 cup chopped dried cranberries, optional
- 1/4 cup brown sugar
- 1/4 cup hot water
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
- 4 cups toasted bread cubes
- 1 crown roast of pork, about 7 to 9 pounds
Preparation:
Heat butter in a large skillet over medium low heat; add the chopped onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes. Remove from heat; stir in brown sugar, hot water, lemon juice, salt, sage or poultry seasoning, and bread cubes. Place roast in a roasting pan. Fill the crown of the roast with stuffing, heaping in center. Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with a small piece of foil. Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat thermometer. Remove foil. If desired, decorate tips with paper frills. Serves 8.
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