Royal Crown Pork Roast
| Royal Crown Pork Roast | Print |
Recipe type: Stuffing
Recipe By: Alice Morrow
Ingredients
- Extra virgin olive oil
- 1 clove garlic, peeled and smashed
- 1 bunch of fresh sage
- 4 sprigs fresh thyme
- 2 large onions, roughly chopped
- Kosher salt and fresh ground black pepper
- 3 Granny Smith apples, peeled, cored and thinly sliced
- 1 ½ c. chopped pecans
- 2 large eggs, lightly beaten
- ¾ c. heavy cream
- 1 ½ c. chicken broth
- 5 c. hand-torn sourdough bread pieces, crusts removed
- ½ c. rough chopped fresh parsley
Instructions
- Put large skillet over medium heat and add 3 T. olive oil, garlic, sage and thyme. As oil heats, herbs will crackle and infuse the oil with flavor. With tongs, remove sage branches and set on paper towel to drain (will be used as garnish.)
- Add onions and cook until caramelized, about 12-15 minutes. Season and transfer to bowl.
- Add apple and pecans to skillet. Cook until pecans are toasted and apples slightly cooked, 3-5 minutes.
- In large mixing bowl, whisk eggs, cream and broth. Add bread, caramelized onions, apples, pecans and parsley. Use wooden spoon to mix stuffing. Season and finish with a drizzle of olive oil.
Notes
*****This recipe came to me by two of my friends, Jacque Hardy and Cheryl Talbot. This was the best crown pork roast I ever ate. Might have a few extra steps but it is fabulous.
| Royal Crown Pork Roast | Print |
Recipe type: Crown Roast
Recipe By: Alice Morrow
Ingredients
- Crown Roast (10 lbs., about 12-14 ribs-frenched and tied)
- ¼ c. fresh thyme leaves, roughly chopped
- ¼ c. fresh sage leaves, roughly chopped
- 5 cloves garlic, minced
- Kosher salt and fresh black pepper
- Extra-virgin olive oil
- Calvados gravy, buy at specialty stores or use your favorite brown gravy mix
- 1-2 bunches green onions, chopped (garnish)
Instructions
- Preheat oven 375 and adjust rack to bottom third of oven. Place a roasting rack inside large roasting pan.
- To prepare roast: In small bowl, combine thyme, sage, garlic and seasoning to taste. Add enough oil to moisten it, stir to combine.
- Using a brush or your hands smear the herb paste all over the roast.
- Place roast on rack in pan and fill cavity with stuffing.
- Cover tips of rib bones with foil, then place pork in oven and roast for 2 ½ hours or until meat thermometer inserted near bone reads 150. Check stuffing after 1 ½ hours and cover with foil if it becomes too dark.
- Remove pan from oven and transfer meat to cutting board or platter and rest for 30 minutes and make the Calvados gravy.
- Cut between bones to carve the roast into individual chops and serve with stuffing and gravy and garnish with chopped green onions.
Related Posts
