Christmas Dinner Came With a Crown

One item definitely on my culinary bucket list is crown roast of pork, but it seemed daunting. But I made one today for Christmas dinner. I reviewed several recipes and decided to try one on Epicurious.com.

I visited the butcher at Publix and asked for a small roast. The smallest that could be made into a crown is seven pounds, quite a bit of meat, but absolutely beautiful.

Crown Roast of Pork with Apple Stuffing

For Stuffing:
6 slices firm white sandwich bread cut into 1 inch squares (I used sour dough)
6 Tbs unsalted butter
1/2 c finely chopped onions
1/2 c finely chopped celery
1 1/2 lbs tart apples (I used Granny Smith)
1/3 c sugar
1 tsp salt
Pinch of cinnamon
1/2 tsp black pepper
1 tsp fresh or 1/4 tsp dried sage
1 tsp fresh or 1/4 tsp dried thyme
1/4 tsp freshly grated nutmeg
2 Tbs chopped fresh chives
1/4 c chopped parsley

Preheat oven to 350 degrees. Spread bread squares in single layer on baking pan and bake until dry and lightly toasted (approximate 15 minutes). Cook onion and celery in butter in a 12 inch heavy skillet over moderate heat until softened (4-5 minutes). Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg and cinnamon. Reduce heat to low and cook until tender, about 15 minutes, stir in bread, parsley, and chives.

For Roast
1 crown roast of pork with ends frenched
1 1/2 tsp salt
1/2 tsp black pepper
1/3 lb sliced bacon*

Lower rack of oven to lower 1/3. Sprinkle roast inside and out with salt and pepper and place roast in roasting pan. Place stuffing in cavity and wrap bacon slices around outside of roast, securing with toothpicks.* Wrap tips with foil and place in oven for 2 1/4 to 2 3/4 hours. Transfer to carving board and allow to stand , loosely covered with foil.

For Sauce:
1 1/2 c water
1/4 cup apple jelly

Remove fat from roasting pan and add water to deglaze pan by boiling, stirring, and scraping. Pour through fine mesh sieve and return to pan. Add jelly and simmer until jelly is melted.

Remove all foil from roast and carve into chops by cutting between ribs.

* I forgot to use the bacon.

Despite my mistake, the roast was very tasty and the stuffing was divine. I served it with glazed sweet potatoes (a recipe from the Food Network siteby the Neelys) and green beans almondine.



I also served a deep dish apple pie for dessert.