Stuffed Crown Roast of Pork
- A crown roast of pork, 2 ribs per person
- 2 dozen pearl onions, blanched
- 2 T parsley, chopped
- For basting
- 2 C apple cider
- 2 T honey mustard
- 1 C onions, finely chopped
- 1 C celery, finely chopped
- 1 T butter
- 4 C slightly stale french fread, in small cubes
- 2 apples, cored, peeled, and chopped
- ½ C sultanas
- 1 T fresh rosemary, finely chopped
- salt and freshly ground pepper to taste
- ½ C brandy
- Preheat oven to 450°. Wipe the meat with a cloth, place it in a large roasting pan, and cover the tips of the bones with aluminum foil. Put the roast in the oven, reduce heat to 350°, and bake, allowing 35 to 40 minutes per pound. In a small bowl, combine the cider and honey mustard, and baste the roast occasionally with this mixture.
- Meanwhile, prepare the stuffing. Saute the onions and celery gently in the butter until soft. Then combine in a large mixing bowl with the bread, apples, sultanas, rosemary, salt and pepper. Stir in the brandy. Cover and set aside.
- An hour before the roast is done, remove it from the oven and fill its center with the stuffing. Return it to the oven, and continue basting until done. Let the pearl onions bake with the roast for the last 15 minutes. Remove foil from the bones. Make pan gravy, if desired, and serve, with onions and parsley as a garnish.
A great entree for any festive occasion.