Ingredients: |
Ingredients: 1 Crown Roast Pork Tied and bones Frenched (the butcher will do this)
1 1/2 teaspoons salt
1 1/2 teaspoon pepper
1 teaspoon garlic powder
aluminum foil
For the stuffing
2 tablespoons fresh sage chopped
2 teaspoons poultry seasoning
1 teaspoon sage
1 teaspoon salt
1/2 to 1 teaspoon pepper
1 small onion diced
4 celery stalks sliced thin
1 large granny smith apple or 2 small ones, cored, sliced then diced. you can leave the skin on.
2 tablespoons olive oil
4 table spoons butter
1 box chicken stock
1 loaf white bread torn
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Directions: |
Directions:Pre-heat oven to 350º
take your roast out of the refrigerator 2 to 3 hours before cook it to get to room temperature. Line a large baking pan with foil, then line a smaller pan that will fit into the larger pan, with foil. i used a pizza tin. Lowe the rack in the over down one notch. Mix the salt, pepper and garlic powder together in a small bowl, then rub it all over the outside and inside of the roast. Place the roast in the center of the prepared pan. Set the roast aside while you make the stuffing. Put the torn bread into a large bowl, add the salt, pepper, poultry seasoning and sage and toss well, set aside. in a large saute or frying pan, add the olive oil and butter, melt on low. Add the onion, fresh sage, celery and apple and cook until slightly tender. Pour over the torn bread, mix well. Add enough of the chicken stock to moisten the bread really well. Let the stuffing cool for a little while then stuff as much of it into the center of the roast. You will really have to push it down good. Take the foil and cut strips big enough to wrap each bone tip, this is so the bone won't burn and break off. Then take a piece of foil large enough to fold in half an place over the top of the stuffing.
Place the roast into the pre-heated oven for 3 hours. I like to check on it at the 2 hour make just to see how its cooking, then i check it every 30 minutes until it is done. You will know it's done either by using a meat thermometer or sticking a knife into the meaty part and pulling it aside to check. |
Personal
Notes: |
Personal
Notes: This sounds like a lot of work, but it's not. this was one of the easiest roasts I've ever made. Makes me wish I'd been making them for the last 40 years! Not only does this smell amazing while roasting, it tasted amazing. I served this with mashed potatoes and creamed cabbage.
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