Title: CROWN ROAST OF PORK WITH APPLE-SAGE STUFFING
Category: meatA good dish for the holidays. It's hard to make this for less 8-10 people. The sauce really makes this dish. No story, just a good recipe.
B.A. 12/11/98
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1 crown roast salt & pepper 3/4 lb. ground pork 3 ozs. clarified butter 1 c. finely chopped shallots 1/4 c. water 1/2 c. finely chopped celery
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1 large apple, peeled, cored & diced 1 c. walnut pieces 1 c. fresh bread crumbs 6 tblsp. chopped parsley 2 tsp. sage bacon
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Instructions for preparation:
Saute the ground pork until it loses its pinkness, breaking it up with a fork. Remove from the pan and drain. Drain the fat from the pan and replace with clarified butter,add the onion and water and cook for 5 minutes, then add the celery and cook until all the water is gone. Stir in the apples and saute until soft. In a mixing bowl, combine the meat, vegetables, walnuts, bread crumbs and parsley then season to taste. Rub the crown roast with salt and pepper and fill the cavity with the stuffing. Cover the top of the stuffing with bacon, and wrap the ends of the rib bones with foil, {so they won't scorch} and roast at 350 for 2 1/2 hrs., basting occasionally. When roast is done remove from the pan and keep warm. Deglaze the roasting pan with 1 cup of white wine and 2 cups water. Strain into a sauce pan and degrease, add 1 cup chopped mushrooms and several sprigs of parsley, bring to a simmer, thicken slightly with cornstarch and season with salt, pepper and Tabasco. The sauce should be peppery.Approximate date first served: October 1975