Pork Crown Roast w/ Apple Stuffing

Pork Crown Roast with Apple Stuffing

Pork Crown Roast with Apple Stuffing

Ingredients

1... 7 pound pork rib crown roast
......Salt & Pepper
½.. cup butter or margarine (1 stick)
4... large celery ribs, diced
1... large onion, diced
8... cups bread cubes (10 to 12 slices)
3 ...medium-sized cooking apples,
......unpeeled and diced
½.. cup apple juice
1... teaspoon poultry seasoning
1... egg
..... Water
3... tablespoons all-purpose flour

Instructions

1.. Rub pork rib crown roast with 1 teaspoon salt and ¼ teaspoon pepper (or to taste). Place roast, rib ends down, in open roasting pan. Roast in preheated 325°F oven 2 hours.

2.. Meanwhile, in 5-quart Dutch oven over medium heat, in hot butter or margarine, cook celery and onion, stirring occasionally, until tender, about 10 minutes. Remove Dutch oven from heat. Stir in bread cubes, apples, apple juice, poultry seasoning, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Toss until well mixed.

3.. Remove roast from oven and turn rib ends up. Fill cavity of roast with stuffing. (Place left-over stuffing in greased 1½-quart casserole; bake, uncovered, during last 30 minutes of roasting time.)

4.. Insert meat thermometer between two ribs into thickest part of meat, being careful that pointed end of thermometer does not touch bone. Return roast to oven and continue roasting about 1½ hours or until meat thermometer reaches 170°F (30 to 35 minutes per pound total roasting time).

5.. When roast is done, place on warm platter; let stand 15 minutes for easier carving.

6.. Meanwhile, prepare gravy: Pour pan dripping into 2-cup measure or medium bowl (set pan aside); let stand a few seconds until fat separates from meat juices. Skim 3 tablespoons fat from drippings (add enough butter if necessary to make 3 tablespoons); pour into 2-quart saucepan; skim off and discard any remaining fat. Add ¼ cup water to roasting pan; stir until brown bits are loosened from pan; add to meat juice in cup with enough water to make 2 cups.

7.. Into fat in saucepan over medium heat, stir flour, ½ teaspoon salt, ¼ teaspoon pepper (or to taste, less or more) until blended; cook 1 minute, stirring constantly, until gravy thickens. Serve roast with gravy and stuffing.

• Time: about 4½ hours before serving. Makes 14 servings.
...575 calories per serving.
...A good source of thiamine, niacin, iron.

Charlie Cannuli Jr. is famous for telling customers, "The Crown Roast is a waste! It's expensive, and you get a relatively small amout of meat compared to all the bone." Well, as far as meat-to-bone ratio, the same holds true for spareribs, but that hasn't stopped folks from immensely enjoying ribs in mass quantities! And it hasn't dissuaded Cannuli's customers from purchasing the Crown Roast. It's also quite true that the Crown Roast costs Charlie a lot of money, and even more time - personally - in preparing this beautiful roast for his customers.

But there's almost nothing like the Crown Roast for Wow-factor as a holiday or special event centerpiece, well, except for Cannuli's delicious Roasted Pigs, of course (Please see our Classic Roasts page for photos and more on Cannuli's Specialty Roasts). And it's very tender & oh so tasty - that meat next to the bone is tops!

Cannuli's sells the Pork Rib Crown Roast, and at a very reasonable price. Give us a call today at 215-922-2988 for this cut or for any of your meat or poultry needs, whether for Holidays or throughout the year. And thanks so much for visiting CannuliMeats.com!