CROWN ROAST OF PORK W/ SAVORY FRUIT STUFFING

CROWN ROAST OF PORK W/ SAVORY FRUIT STUFFING image

Yield 10-20 people

Number Of Ingredients 15

1 Crown roast of pork (20 ribs - about 9 pounds)
1/4 C veg oil
1 C diced celery (I add more as much as double)
1 C onion (sweet white - I add more as much as double)
4 medium sweet apples - peeled, halved, cored, chopped to 1/2 inch pieces (6 cups)
4 medium pears = peeled, cored, chopped to 1/2 inch pieces (5 cups)
3/4 C golden raisens
1/2 C chopped pecans (I add more as much as double)
5 C coarse breadcrumbs (use plain stuffing mix/ cubed bread)
1/4 C botteled white horseradish
1 C Applejack (okay to mix brandy and apple cider)
1/2 C (1 Stick - or a little more if you don't grease pan) melted butter
1 t rubbed sage (I use much more - as much as 4 times)
1 t salt
1/2 t pepper (I use much more and add both pepper & salt to various steps like the veg browning)

Steps:

1. Place roast in shallow roasting pan without rack and bring to room temperature 1 1/2 hours before starting to roast. 2. Preheat oven to 325. Wrap each rib with foil to prevent breaking/over cooking. 3. Roast, uncovered, in preheated slow oven (325) about 1 1/2 hours. 4. Meanwhile, prepare stuffing. Heat oil in medium size skillet over medium heat. Add celery and onion and cook, stirring occasionally, until onion is golden about 15 minute. transfer to a very large bowl. 5. Add apples, pears, raisens, pecans, breadcrumbs, horseradish, applejack, butter, sage salt & pepper to onion mixture, toss well. 6. Stuff 4-6 cups of stuffing loosley into the crown roast after the 1 1/2 hour cooking time; Cover stuffing with aliminim foil. Pack remaining stuffing loosley into a baking pan (I don't grease), cover with foil. 7. Return crown roast to oven along with extra stuffing. Roast 30 minutes. Remove foil from stuffing and rib ends. Continue roasting another 30-minutes or until meat therm. reached 170 (we took it to 190 and it was still very tender and moist). Remove roast and continue baking the extra stuffing for 30 minutes longer for a total of 1 1/2 hours (top should be crunchy). 8. Transfer roast and let sit 20-30 minutes before serving. Slip paper frills or kumquats over rib ends (or not).