How to Make Apple Stuffed Crown Roast of Pork
Do you want surprise your guests with a meal which is not only delicious but also a real feast for the eyes? If the answer is “Yes” then serving apple stuffed crown roast of pork is your best bet as you can make it in advance and then just warm it before serving.
This meal not only satisfies your appetite but it also provides your body some healthy elements. You will be amazed to know that a single serving of apple stuffed crown roast of pork comprises 229 calories, 11 g fat, 57 mg cholesterol, 252 mg sodium, 11 g carbohydrate, 1 g dietary fibre and 21 g of protein.
Prep time: 1 hour and 15 min
Bake time: 1 hour
Cook time: 1 hour and 15 min
Total time: 3 1/2 hours
Yield: 8 to 10 servings
Utensils: Measuring cups, tablespoons, knife, dicing board, baking pan, oven, mixing bowls, serving platter, cooking pot, stove
Ingredients:
For stuffing:
White sandwich bread, firm slices cut into 1-inch squares: 6 slices firm
Stick (6 tablespoons) unsalted butter: 3/4
Finely chopped onion: 1/2 cup
Finely chopped celery including some leaves: 1/2 cup
Tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges: 11/2 lb
Sugar: 1/3 cup
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Chopped fresh sage or 1/4 teaspoon dried sage: 1 teaspoon
Chopped fresh thyme or 1/4 teaspoon dried thyme: 1 teaspoon
Freshly grated nutmeg: 1/4 teaspoon
Pinch of cinnamon
Chopped fresh parsley: 1/4 cup
Chopped fresh chives: 2 tablespoons
For roast:
Crown roast of pork: 1 (9- to 11-lb)
Salt: 1 1/2 teaspoons
Black pepper: 1/2 teaspoon
Sliced bacon: 1/3 lb
For pan sauce:
Water: 1 1/2 cups
Red-currant or apple jelly: 1/4 cup
Instructions
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1
First of all, you need to prepare the stuffing. Preheat microwave oven to 350°F. Place the bread squares in a baking pan and let the oven work until the bread is dry.
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2
Take a cooking pot and make an onion paste by cooking it with butter and celery. Then mix other ingredients and cook for 15 minutes on a low heat. Put in the bread squares and your stuffing is good to go.
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3
Now you will make the roast. Put your meat in a flameproof roasting pan and fold in apple stuffing in the hollow spaces. Cover the rib bones with foil and then use bacon strips to cover the meat. Sprinkle salt and pepper as much as you like and then roast the pork on 155°F.
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4
Take the roast out of oven and let it stand on a carving board. Add the pan sauce and slice into chops.
 unsalted butter: 3/4
Finely chopped onion: 1/2 cup
Finely chopped celery including some leaves: 1/2 cup
Tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges: 11/2 lb
Sugar: 1/3 cup
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Chopped fresh sage or 1/4 teaspoon dried sage: 1 teaspoon
Chopped fresh thyme or 1/4 teaspoon dried thyme: 1 teaspoon
Freshly grated nutmeg: 1/4 teaspoon
Pinch of cinnamon
Chopped fresh parsley: 1/4 cup
Chopped fresh chives: 2 tablespoons
For roast:
Crown roast of pork: 1 (9- to 11-lb)
Salt: 1 1/2 teaspoons
Black pepper: 1/2 teaspoon
Sliced bacon: 1/3 lb
For pan sauce:
Water: 1 1/2 cups
Red-currant or apple jelly: 1/4 cupNext%20stop%3A%20Pinterest "Pin It")
