Crown Roast of Pork with Prune and Bacon Stuffing
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Crown Roast of Pork with Prune and Bacon Stuffing
Photography by David Scott
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 372372 cal |
| pro | 35 g35g pro |
| total fat | 18 g18g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 16 g16g carb |
| fibre | 2 g2g fibre |
| chol | 84 mg84mg chol |
| sodium | 372 mg372mg sodium |
| potassium | 653 mg653mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1313 iron |
| vit A | 22 vit A |
| vit C | 33 vit C |
| folate | 99 folate |
A crown roast is the perfect cut for tableside carving – and offers great value for feeding a crowd in style.
Ingredients
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 3 cloves garlic 3 cloves garlic
- 1 tsp dried savory 1 tsp dried savory
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1 12-rib crown roast of pork , (about 6-1/2 lb/3 kg)1 12-rib crown roast of pork, (about 6-1/2 lb/3 kg)
- Stuffing:
- 3/4 cup pitted prunes , halved3/4 cup pitted prunes, halved
- 1/2 cup apple cider 1/2 cup apple cider
- 4 cups cubed (1/2 inch/1 cm) day-old crustless bread 4 cups cubed (1/2 inch/1 cm) day-old crustless bread
- 5 slices bacon , cut into 1-inch (2.5 cm) strips5 slices bacon, cut into 1-inch (2.5 cm) strips
- 2 onions , diced2 onions, diced
- 1 rib celery , diced1 rib celery, diced
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
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.
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.
Source : Canadian Living Magazine: December 2009
- Keywords : Winter; Main Course; Pork; Prunes; Bacon; Skillet; Roast; Bread; Onions; 400 calories;
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