Crown Roast with Apple, Orange, and Pecan Stuffing
Yield: Serves 14
Cooking Time: 2 hours
Preparation Time: 60 minutes
Ingredients
1 single loin crown roast of Pork, about 6 lb/3kg
2 tbsp (25 mL) Herbes de Provence
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper
1 large onion, finely chopped
2 ribs celery, finely chopped
3 tbsp (50 mL) butter
2 apples cored, peeled, and diced
5 cups (1.25 L) cubed day-old bread
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) chopped parsley
1 tsp (5 mL) dried sage
1 tsp (5 mL) grated orange zest
1 cup (250 mL) chicken stock
Cooking Instructions
ROAST
Pre-heat oven to 450° F (230°C). Cover exposed rib bones with foil, and stuff a ball of foil into the central cavity of roast.
In a small bowl, combine Herbes de Provence, oil, salt and pepper. Rub mixture evenly over roast.
Place roast in oven, bone tips up, and roast for about 30 minutes, or until roast starts to brown.
Reduce heat to 325° F (160°C), and place prepared stuffing in same oven. At this point, any vegetables that you may wish to roast with the pork: potatoes, carrots, parsnips, etc. Continue roasting for a further 90 minutes, or until an internal temperature of 155°F (68°C) is reached. Tent loosly with foil and allow to rest for 15 minutes.
Carve using the ribs as a guide, and serve with Apple, Orange, and Pecan Stuffing
STUFFING
Over medium-high heat, sauté onions and celery in one tablespoon butter for 5 minutes, or until celery has softened. Add apples; continue cooking for 2 minutes. Transfer to large mixing bowl. Add bread, pecans, parsley, sage, and orange zest. Season with salt and pepper; if using a commercial chicken stock, reduce salt. Mix well. Transfer mixture to a baking dish, evenly distributing stuffing. Melt remaining butter in chicken stock and pour over stuffing. If cooking stuffing seperately from Crown Roast, bake at 350° F (180°C) for an hour, or until top becomes browned and crunchy, or follow instructions .
