Crown Roast of Pork with Apple, Cranberry and Pecan Stuffing
Author: http://www.williams-sonoma.com/recipe/crown-roast-pork-apple-cranberry.html
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- 1 crown roast of pork with 24 ribs
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
- 1 lb. dried bread croutons
- ½ cup dried cranberries
- ½ cup chopped toasted pecans
- 3 to 4 cups chicken or turkey stock, warmed
Instructions
- enerously season the roast on all sides with salt and pepper. Let stand at room temperature for 1 hour.
- Meanwhile, in a fry pan over medium-high heat, warm the olive oil. Add the onion, celery and apples and sauté until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons, cranberries and pecans and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.
- Position a rack in the lower third of an oven and preheat to 400°F.
- Place the roast in a large roasting pan and spoon 7 cups of the stuffing into the center of the roast. Roast for 1 hour, then reduce the oven temperature to 350°F. Continue roasting until the meat is slightly pink in the center and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 145°F, 40 to 50 minutes more, or until done to your liking.
- Meanwhile, spoon the remaining stuffing into a buttered 2-quart baking dish and cover with foil. After the roast has cooked for 1 hour, transfer the baking dish to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.
- Using 2 large metal spatulas, carefully transfer the roast to a large carving board, cover loosely with foil and let rest for 20 minutes before carving.
- To serve, scoop the stuffing from the center of the roast onto individual plates and carve the roast between the bones. Serves 24.
