Crown Roast of Pork with Apple Stuffing Recipe

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Ingredients:

Serving

6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tbsp) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as granny smith, peeled and cut into 1/4-inch-thick wedges
1/3 cup sugar
1 tsp salt
1/2 tsp black pepper
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1/4 tsp freshly grated nutmeg
pinch of cinnamon
1/4 cup chopped fresh parsley
2 tbsp chopped fresh chives
1 (9- to 11-lb) crown roast of pork , rib ends frenched
1 1/2 tsp salt
1/2 tsp black pepper
1/3 lb sliced bacon
1 1/2 cups water
1/4 cup red-currant or apple jelly

Directions:

Make stuffing: 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.
Make roast: 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1435.29 Kcal (6009 kJ)
Calories from fat	861.71 Kcal
		% Daily Value*
Total Fat	95.75g	147%
Cholesterol	389.47mg	130%
Sodium	1091.73mg	45%
Potassium	137.8mg	3%
Total Carbs	6.99g	2%
Sugars	5.74g	23%
Dietary Fiber	0.57g	2%
Protein	127.42g	255%
Vitamin C	5.3mg	9%
Iron	6.5mg	36%
Calcium	16.3mg	2%

Amount Per 100 g
Calories	201.71 Kcal (845 kJ)
Calories from fat	121.1 Kcal
		% Daily Value*
Total Fat	13.46g	147%
Cholesterol	54.73mg	130%
Sodium	153.43mg	45%
Potassium	19.37mg	3%
Total Carbs	0.98g	2%
Sugars	0.81g	23%
Dietary Fiber	0.08g	2%
Protein	17.91g	255%
Vitamin C	0.7mg	9%
Iron	0.9mg	36%
Calcium	2.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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