Tested till perfect Crown Roast of Pork with Prune and Bacon Stuffing
Crown Roast of Pork with Prune and Bacon Stuffing
Photography by David Scott

Crown Roast of Pork with Prune and Bacon Stuffing

A crown roast is the perfect cut for tableside carving – and offers great value for feeding a crowd in style.

By Matthew Kimura and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 3 3cloves garlic
  • 1 tsp 1tspdried savory
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 112-rib crown roast of pork, (about 6-1/2 lb/3 kg)

Stuffing:

  • 3/4 cup 3/4cuppitted prunes, halved
  • 1/2 cup 1/2cupapple cider
  • 4 cups 4cupscubed (1/2 inch/1 cm) day-old crustless bread
  • 5 5slices bacon, cut into 1-inch (2.5 cm) strips
  • 2 2oniononions, diced
  • 1 1rib celery, diced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspground cloves
  • 1/4 cup 1/4cupchopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Stuffing: Soak prunes in apple cider for 30 minutes; strain and reserve cider. Set aside.

Meanwhile, on baking sheet, bake bread in 400°F (200°C) oven, stirring halfway through, until golden, about 8 minutes. Transfer to large bowl; set aside.

In skillet, cook bacon over medium-low heat until fat is rendered, 3 to 5 minutes. Drain all but 2 tbsp (25 mL) fat from pan. Stir in onions, celery, salt and cloves; cook over medium heat until softened, 8 to 10 minutes. Stir in reserved cider, scraping up brown bits; cook until slightly thickened, 5 to 8 minutes. Add to bowl.

Add prunes and parsley to bowl; set aside.

With mortar and pestle or mini-chopper, purée together oil, garlic, savory, salt and pepper until paste; rub over pork, excluding bones.

Place pork on foil in roasting pan. Spoon stuffing into centre of roast. Wrap each exposed bone tip in foil; place foil on stuffing.

Roast in 325°F (160°C) oven until meat thermometer registers 160°F (71°C), 2-1/2 to 3 hours. Transfer to serving platter and remove foil; tent with foil and let stand for 20 minutes before carving between ribs to serve.

Nutritional Information Per serving: about

cal 372 pro 35g total fat 18g sat. fat 6g
carb 16g fibre 2g chol 84mg sodium 372mg
potassium 653mg

% RDI:

calcium 5 iron 13 vit A 2 vit C 3
folate 9
All rights reserved. Transcontinental Media G.P. © 2014