Crown Roast of Pork with Apple Stuffing and Hard Cider Sauce
- One 8½-pound (12-rib) crown roast of pork
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon crumbled dried sage
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium celery ribs with leaves, chopped
- 1/3 cup chopped shallots
- 2 garlic cloves, minced
- 2 pounds ground pork
- 1 cup unflavored dried bread crumbs
- 3 large eggs, beaten
- 1/3 cup chopped fresh parsley
- 2 teaspoons dried sage
- 1 teaspoon dried rosemary
- ¼ teaspoon ground allspice
- 2 teaspoons salt
- ¾ teaspoon freshly ground black pepper
- 1 cup (4 ounces) packed coarsely chopped dried apples
- 1½ cups Homemade Beef Stock or canned reducedsodium beef broth
- 1 cup dry hard apple cider
- 2 teaspoons cornstarch
- 3 tablespoons unsalted butter, cut into 3 slices, chilled
- Salt and freshly ground black pepper to taste
Instructions:
Make the stuffing just before roasting so it is warmed slightly by the sautéed vegetables. A slightly warm stuffing will cook more quickly and evenly than a chilled one.
- The night before, brush the roast inside and out (including the underside) with the oil. Combine the salt, sugar, sage, rosemary, thyme, and pepper, and rub all over the roast. Place the roast in a roasting pan, cover loosely with plastic wrap, and refrigerate overnight. Remove the roast from the refrigerator 1 hour before roasting.
- To make the stuffing, in a large skillet, heat the oil over medium heat. Add the celery and cook, stirring often, until softened, about 3 minutes. Add the shallots and garlic and cook, stirring often, until the shallots soften, about 2 minutes. Transfer to a large bowl. Add the ground pork, bread crumbs, eggs, parsley, sage, rosemary, allspice, salt, and pepper and mix well. Mix in the dried apples.
- Position a rack in the bottom third of the oven and preheat to 450°F. Fill the center of the roast with stuffing. Cover the stuffing with aluminum foil. Cover each bone tip with a small piece of foil.
- Roast for 10 minutes. Reduce the oven temperature to 325°F. Cook until a thermometer inserted in the thickest part of the roast, without touching a bone, reads 155°F, about 2 hours and 30 minutes. During the last 15 minutes of cooking time, remove the foil from the stuffing and bone tips to allow them to brown. Using a large spatula to help support the roast, transfer the roast to a serving platter. Let stand for 15 minutes before carving.
- Meanwhile, pour off any drippings from the pan into a glass measuring cup. Skim off and discard any clear fat that rises to the surface. Reserve the dark juices in the cup. Place the roasting pan over two burners on high heat. Add the stock, cider, and reserved juices and bring to a boil, scraping up any browned bits from the bottom of the pan. In a small bowl, sprinkle the cornstarch over 2 tablespoons cold water and stir to dissolve the cornstarch. Whisk into the pan and cook until the sauce is slightly thickened. Remove from the heat and whisk in the butter, one slice at a time. Season with salt and pepper. Strain through a wire sieve into a small bowl. Pour the sauce into a warmed sauceboat.
- Using a long, sharp knife, cut the roast into 1-rib servings. Serve with a spoonful of the stuffing, and pass the sauce on the side.