Crown Roast with Savory Fruit Stuffing
Yield: 14
Cooking Time: 3 hours
Preparation Time:
Ingredients
14 rib Canadian Pork loin rib half, crown roast (about 9 lbs/4.5 kg)
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) each chopped onions and diced celery
4 each medium apples and pears, peeled, cored and chopped
3/4 cup (175 mL) golden raisins
1/2 cup (125 mL) chopped pecans
5 cups (1.25 L) dry bread cubes
1/4 cup (50 mL) prepared horseradish
1/2 cup (125 mL) dry sparkling apple cider or chicken stock
1/4 cup (50 mL) butter or margarine, melted
1 tsp (5 mL) ground sage
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL ) each salt and pepper
Cooking Instructions
Place Pork roast in roasting pan, bones pointing up; fill cavity with a large foil ball and cover bone tips with small pieces of foil. Insert a meat thermometer into the thickest part of the meat. Roast, uncovered, at 325°F (160°C) for1 1/2 hours.
In a medium skillet, heat vegetable oil. Saute onions and celery until onions are golden. Transfer to a large bowl. Add remaining ingredients and toss well.
Remove roast from oven; drain off excess fat. Remove foil ball. Fill cavity with stuffing. Spoon the rest of the stuffing into a greased baking dish and bake uncovered 1 1/2 hours. Roast Pork for another 1 1/2 hours or until meat thermometer registers 160°F (70°C).
Let roast stand, tented with foil, 15 minutes prior to slicing.
Serve with mashed sweet potatoes and brussels sprouts.
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