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Crown Roast of Pork

Dave BDave B Posts: 25
edited 10:50AM in EggHead Forum
I'm ready for something other than turkey or ham this Thanksgiving. I'd like to do a Crown Roast on the egg, but have never done one. Also curious about stuffing the middle. I'm a little nervous about drying out the roast by allowing enough time to cook the stuffing. Anyone have any rewarding suggestions or advice? Thanks in advance[p]Dave


  • Dave B,
    YB (larry ward) makes the best stuffed crown roast i've ever eaten. .. if you search the recipe archives, or look at previous eggtoberfest cookbooks hosted by eithere wessb ( or the the naked whiz (, you'll find YB's recipe. .. it is terrific. ...

  • JeevesJeeves Posts: 461
    How funny - earlier when I was emailing WessB, I was thinking of CROWN ROYAL... There has to be a recipe out there with CR as a baste or injection...
  • bobbybbobbyb Posts: 1,349
    Dave B,
    Here's one I've done a few times with good success.
    Date: Thu, 14 Dec 2006 18:05:08 -0500
    From: Terry Pogue <[email protected]>
    Subject: Crown Roast Of Pork With Apple Stuffing And Cider Gravy RECIPE[p]Crown Roast Of Pork With Apple Stuffing And Cider Gravy[p]Ingredients[p] Pork
    1 8 pound crown roast of pork (12 ribs)
    2 tablespoons vegetable oil
    1 teaspoons salt
    1 teaspoons sugar
    1 teaspoons dried thyme
    1/2 teaspoons crumbled dried sage
    1/2 teaspoons ground black pepper
    Apple Stuffing (recipe follows)
    1-1/2 cups beef broth
    1 cup apple cider
    4 teaspoons cornstarch
    2 tablespoons applejack brandy or brandy[p]Instructions[p]For pork:[p]Position pork atop a 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.[p]Position rack in bottom third of oven and preheat to 450 degrees.
    Fill pork cavity with enough stuffing to mound in center. Cover tips
    of pork bones with foil. Roast pork 20 minutes. Reduce temperature to
    325 degrees. Continue roasting until thermometer inserted into center
    of pork meat registers 150 degrees, about 1 hour 50 minutes. Remove
    foil from bones. Continue roasting until thermometer inserted into
    center of pork and stuffing registers 155, about 15 minutes longer.
    Carefully transfer roast atop tart pan bottom to serving platter.[p]For gravy:[p]Add 1 cup broth to baking sheet and scrape up browned bits from
    bottom of baking sheet. Pour juices into 2-cup glass measuring cup;
    freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan
    juices to medium saucepan. Add remaining 1/2 cup 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 minutes. Season with salt and pepper. Transfer gravy to
    sauceboat.[p]Carve roast between bones to separate chops. Serve with stuffing and
    gravy.[p]Serves 10.[p]
    APPLE STUFFING[p]2 tablespoons vegetable oil
    1-1/4 cups chopped celery
    1/3 cup chopped shallots
    1 tablespoon minced garlic
    2 pounds ground pork
    1 cup plain dry breadcrumbs
    4 ounces dried apples, chopped
    1/3 cup chopped fresh parsley
    2 teaspoons crumbled dried sage
    2 teaspoons salt
    3/4 teaspoon ground black pepper
    1/4 teaspoon ground allspice
    3 large eggs, beaten to blend
    1 cup (about) canned beef broth[p]Heat oil in heavy medium skillet over medium heat. Add celery and
    saute until tender, about 3 minutes. Add shallots and garlic; saute
    until shallots are tender, about 2 minutes. Transfer mixture to large
    bowl. Mix in all remaining ingredients except eggs and beef broth.
    (Can be prepared 1 day ahead. Cover and refrigerate.) Add eggs and
    enough broth to moisten stuffing.[p]Preheat oven to 375 degrees. Set aside enough stuffing to fill crown
    roast of pork cavity. Transfer remaining stuffing to 8-1/2 x 4-1/2 x
    2-1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside
    roast until thermometer inserted into center registers 155 degrees,
    about 1 hour.[p]Invert stuffing in pan onto platter. Slice stuffing and serve with
    roast. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm.)[p]Serves 10.[p]- "Bon Appetit: The Christmas Season" (Clarkson Potter, 2000)[p]
    Exported from A Cook's Books -- Recipe management for Macintosh[p][p][p]"My idea of pure heaven is to spend a day in the kitchen, peeling,
    chopping, and stirring while the words of a good book fill the air
    around me."
    Ruth Reichl

  • AppleApple Posts: 49
    mad max beyond eggdome, Amen to that Max. YB knows how to cook up some roast. Steve.

  • YBYB Posts: 3,861
    mad max beyond eggdome,
    Thanks for the kind words Max.

  • YBYB Posts: 3,861
    We enjoyed cooking with you and Julie this year Steve and really liked your Moroccan stew.

  • YBYB Posts: 3,861
    Dave B,
    I cooked a crown roast at a few of the Eggtoberfest and they turned out pretty good.Here is a picture and recipe of one I cooked.If I can help let me know.
    8515.jpg[p]A Crown roast is made out of a bone in pork loin.My meat cutter at Publix takes a 8 or 9 pound loin,cuts one inch slits in between each bone and then rolls it in a circle and ties it with butchers twine.I stuff it with the stuffing below ,paint it with yellow mustard and sprinkle the roast with salt and pepper.[p]Cooking[p]I place the roast on a rack over a drip pan and cook at 350 degrees until internal temp reaches 150 degrees. I take it off,let it rest for 15 minutes and [p][p]Stuffing
    ½ lb sausage
    ½ apple, peeled & chopped
    ½ Vidalia onion, chopped
    ½ small container mushrooms, chopped
    ¼ tsp Tarragon
    ¼ tsp Sage
    2 Tbsp olive oil[p]Saute above ingredients until sausage is brown & onions are transparent.

  • Dave BDave B Posts: 25
    Thanks to all who replied. I'd almost forgotten what a great site this is! Hope to return the favor!
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