Regal Crown Roast Of Pork
|Pork crown roast||1 (16 Rib)|
|Sliced leek||2⁄3 Cup (10.67 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Apple||1 Large, cored and diced|
|Crisp bread||12 (thick)|
|Diced cheese||1 Cup (16 tbs)|
|Dried cherries/Dried cranberries||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|White wine/Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Pan sauce||2 Tablespoon|
Preheat oven to 325°F Rub roast with salt and pepper.
Place in shallow roasting pan; insert meat thermometer into thickest part of roast not touching bone.
Roast 1 hour and 45 minutes or until thermometer registers 150°F.
While roast cooks, prepare stuffing.
Cook leek and celery in butter 5 minutes; stir in apple and cook 3 minutes longer.
Remove from heat.
Crush or cut crispbreads into 1/2-inch pieces (about 2 cups).
Place in large bowl; add cheese, cherries, parsley, salt, pepper and apple mixture; mix well.
Sprinkle with wine; toss until evenly moistened.
Remove roast from oven.
Spoon stuffing into center, mounding it.
Return roast to oven and roast about 1 hour or until thermometer registers l60°F or slightly lower.
Remove roast to serving platter and keep warm.
Let rest at least 10 minutes.
Prepare Pan Sauce.
To serve, carve between ribs.
Decorate platter with steamed baby carrots and bundles of small leeks.
Serve with Pan Sauce.
Pan Sauce: Deglaze roasting pan with 1 cup water and 1/2 cup white wine; strain into small saucepan.
Skim off fat.
Bring to a boil.
Blend 2 tablespoons flour with 3 to 4 tablespoons cold water to make smooth paste.
Add to boiling liquid, stirring constantly, until thickened.
Lower heat and simmer on low 5 minutes.
Add salt and pepper to taste.