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Stuffed Crown Pork Flambe

southern.chef's picture
Stuffed crown pork flambe is a pork roast recipe. Stuffed with a herbed stuffing mix of apples and mushrooms, the stuffed crown pork roast is oven cooked and finished with brandy and can be served with the flames as they diminish for a great presentation.
  Pork crown roast 1 (About 16 Rib)
  Green onions 3
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Fresh mushrooms 4 Large
  Cooking apples 2
  Herb seasoned stuffing mix 3 Cup (48 tbs)
  Applesauce 1 Cup (16 tbs)
  Brandy 3 Tablespoon
  Apricot preserves 10 Ounce (1 Jar)
  Brandy 1⁄4 Cup (4 tbs)
  Sweet pickled kumquats 9 Ounce (1 Jar)
  Salt To Taste
  Pepper To Taste

Season roast with salt and pepper; place roast, bone ends up, on rack in a shallow roasting pan.
Insert meat thermometer without touching fat or bone.
Saute green onions in butter until tender.
Add mushrooms; cook, stirring constantly, until tender.
Add apples; cook 1 minute, stirring constantly.
Stir in next 3 ingredients; spoon into center of roast.
Cover stuffing and exposed ends of ribs with aluminum foil.
Heat preserves and 1/4 cup brandy; set 1/4 cup aside.
Bake roast at 325° for 2 hours or until thermometer registers 160°, basting with 3/4 cup preserves every 10 minutes after 1 hour.
Remove from oven, and let stand 15 minutes; place on serving platter.
Garnish bone tips with kumquats.
Heat reserved 1/4 cup preserves mixture; remove from heat.
Pour 1/4 cup brandy over heated mixture.
Ignite and pour over roast.

Recipe Summary

Main Dish

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Stuffed Crown Pork Flambe Recipe