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The Pork Book

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This superb collection of recipes showcases how lean, nutritious and versatile pork can fit into most health-conscious diets. Featured recipes for tender appetizer ribs, hearty soups, convenient casseroles and barbecued or baked ham are just a few of the many recipes to choose from.
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The Pork Book
Crown Pork Roast

Crown Pork Roast      "Crown Pork Roast" is available in PDF format print friendly version
This attractive, elegant crown roast will be the centrepiece of the evening. An excellent item to serve for a special occasion, but remember to order it ahead.
 
Crown pork roast8 lbs.3.6 kg
Cooking oil1 tbsp.15 mL
Salt1/2 tsp.2 mL
 
HAZELNUT AND APRICOT STUFFING
Bacon slices, chopped44
Finely chopped onion3/4 cup175 mL
 
Coarse fresh bread crumbs1 1/2 cups375 mL
Chopped dried apricots2/3 cup150 mL
Hazelnuts (filberts), toasted and chopped2/3 cup150 mL
Orange juice1/4 cup60 mL
Chopped fresh thyme leaves (or2 tbsp.30 mL
1 1/2 tsp., 7 mL, dried)
Large egg, fork-beaten11
Tart medium cooking apple (such as11
Granny Smith), grated
Finely grated orange zest1 tsp.5 mL
 
APPLE ORANGE GRAVY
All-purpose flour1/4 cup60 mL
 
Orange juice1 cup250 mL
Prepared chicken broth1 cup250 mL
Applesauce1/2 cup125 mL
Brandy (or 3/4 tsp., 4 mL, flavouring)3 tbsp.50 mL
Grainy mustard2 tbsp.30 mL
Salt1/4 tsp.1 mL
Pepper1/4 tsp.1 mL
 
Place roast, bones pointing up, on greased wire rack in roasting pan. Rub with cooking oil. Sprinkle with salt. Fill cavity with large ball of foil. Cover bone tips with small pieces of foil. Cook, uncovered, in 325°F (160°C) oven for 1 hour.

Hazelnut And Apricot Stuffing: Cook bacon and onion in frying pan on medium for about 10 minutes, stirring occasionally, until bacon is starting to brown. Transfer to large bowl.

Add next 8 ingredients. Mix well. Makes 4 cups (1 L) stuffing. Remove roast from oven. Carefully remove foil from cavity. Spoon stuffing into cavity. Press down lightly. Cook for 1 1/2 to 2 hours, covering stuffing loosely with foil for last 30 minutes, until meat thermometer inserted into thickest part of roast (not stuffing) reads 155°F (68°C) or until desired doneness. Cover with foil. Let stand for 10 minutes. Internal temperature should rise to at least 160°F (70°C). Remove foil from bones before serving.

Apple Orange Gravy: Drain all but 1/4 cup (60 mL) drippings from roasting pan. Add flour. Cook on medium for about 1 minute, stirring constantly, until combined and browned.

Add remaining 7 ingredients. Stir. Bring to a boil. Boil for about 5 minutes, stirring until thickened. Strain through sieve. Discard any solids. Makes 2 cups (500 mL) gravy. Serve with roast and stuffing. Makes 14 one-bone portions.
 
1 serving: 616 Calories; 29.2 g Total Fat (14.4 g Mono, 3.5 g Poly, 8.7 g Sat); 187 mg Cholesterol; 23 g Carbohydrate; 2 g Fibre; 61 g Protein; 571 mg Sodium
 
 
 
Reprinted from The Pork Book © Company's Coming Publishing Limited

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