How to Cook Crown Roast

 

A crown roast or pork recipe with diced apples, herbs, and optional dried cranberries. Your butcher might have the frills for the bone tips, or you might be able to find them in a kitchen or housewares store. You might have to order this roast ahead of time, but check with your grocery store's meat department or butcher ahead of time to make sure you can get one in time for you dinner.

Crown Roast Ingredients:

·         3 tablespoons butter

·         3/4 cup chopped onion

·         1/4 cup chopped celery

·         1/2 cup peeled, cored and chopped tart apple

·         1/2 cup fresh bread crumbs

·         1 pound ground pork

·         1/2 pound ground seasoned pork sausage

·         1/2 cup chopped parsley

·         1/2 teaspoon dried sage

·         1 1/2 teaspoons salt

·         1 1/2 teaspoons ground black pepper

·         9 pounds crown pork roast

Crown Roast Instructions:

·         Preheat oven to 350 degrees F (175 degrees C).

·         To Make Stuffing: Melt butter in a large skillet over medium heat. Add
onion and saute, stirring frequently, for about 5 minutes. Stir in
celery and apples; saute (without browning) about 5 minutes. Scrape
skillet contents into a large mixing bowl. Add bread crumbs, ground
pork, sausage meat, parsley, sage, salt and pepper. Mix together gently
but thoroughly.

·         Fill the center of the crown with the stuffing, mounding it slightly.

·         Cover it with a round of aluminum foil and wrap the ends of the chop
bones in strips of foil to prevent them from charring and snapping off.

·         Place the crown on a rack in a shallow roasting pan just large enough to
hold it comfortably, and roast in the center of the oven, undisturbed,
for about 3 hours or until internal temperature of meat is 175 degrees F
(80 degrees C). (Note: 30 minutes before pork is done, remove the foil
from the top of the stuffing to allow the top to brown.)

·         Carefully transfer the crown to a large, heated, circular platter, strip the foil
from the ends of the chops and replace it with paper frills. Let the
crown rest for about 10 minutes before carving and serving.