A crown roast is the perfect cut for tableside carving – and offers great value for feeding a crowd in style.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon dried savory
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 crown roast of pork (about 6-1/2 lb/3 kg)
- 3/4 cups pitted prunes halved
- 1/2 cup apple cider
- 4 cups cubed (1/2 inch/1 cm) day-old crustless bread
- 5 bacon cut into 1-inch (2.5 cm) strips
- 2 onions diced
- 1 rib celery diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 cup chopped fresh parsley
MethodStuffing: 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, pur?e 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 facts Per serving: about
- Sodium 372 mg
- Protein 35 g
- Calories 372.0
- Total fat 18 g
- Potassium 653 mg
- Cholesterol 84 mg
- Saturated fat 6 g
- Total carbohydrate 16 g
- Iron 13.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 3.0