Crown Roast of Pork with Prune and Bacon Stuffing

Crown Roast of Pork with Prune and Bacon Stuffing Author: Canadian Living Credits: 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.

  • Portion size 12 servings

Ingredients

  • 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)
Stuffing:
  • 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 onion diced
  • 1 rib celery diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 cup chopped fresh parsley

Method

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, 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

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crown Roast of Pork with Prune and Bacon Stuffing