Crown Roast of Pork with Prune and Bacon Stuffing
Crown Roast of Pork with Prune and Bacon Stuffing
Photography by David Scott
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 372 |
| pro | 35 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 84 mg |
| sodium | 372 mg |
| potassium | 653 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 13 |
| vit A | 2 |
| vit C | 3 |
| folate | 9 |
- Portion size: 12
A crown roast is the perfect cut for tableside carving – and offers great value for feeding a crowd in style.
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
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.
Source : Canadian Living Magazine: December 2009
