Recipe: Crown Roast of Pork

CROWN ROAST OF PORK WITH
APPLE STUFFING AND CIDER GRAVY

PORK
1-8 pd crown roast of pork (12 ribs)
2 T vegetable oil
1 t salt
1 t sugar
1 t dried thyme
1/2 t crumbled dried sage
1/2 t ground black pepper

Apple and Pork Stuffing (see recipe)
1-1/2 c canned beef broth

GRAVY
1 c apple cider
4 t cornstarch
2 T apple jack brandy or brandy

FOR PORK: 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 450 F. Fill pork cavity with enough stuffing to
mound in center. Cover tips of pork bones with foil. Roast pork 20 min. Reduce temperature to
325 F. Continue roasting until thermometer inserted into center of pork meat registers 150 F; about
1 hr. 50 min. Remove foil from bones. Continue roasting until thermometer inserted into center of
pork and stuffing registers 155 F, about 15 min. longer. Carefully transfer roast atop tart pan
bottom to platter.
FOR GRAVY: Add 1 c broth to baking sheet and scrape up browned bits from bottom of baking
sheet. Pour juices into 2-cup glas measuring cup; freeze 15 min. Spoon fat off top of pan juices.
Transfer pan juices to medium saucepan. Add remaining 1/2c 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 min. Season with salt and pepper. Transfer gravy to sauceboat.
Carve roast between bones to separate chops. Serve with stuffing and gravy.
BON APPETIT!