Recipe - Apple Stuffed Pork Crown Roast

Posted by Stewart Hopper

8 pound Pork crown rib roast
Red wine vinegar
Garlic salt
Pepper
2 cup Pineapple marmalade
One half cup Light corn syrup
1 teaspoon Ground cloves
8 Small sweet potatoes peeled
3 Large coking apples, cored
and cut or sliced up
OPTIONAL:
Fresh pineapple wedges

Brush roast with vinegar and sprinkle with salt and pepper. Wrap in
foil and set in a shallow dish, refrigerate 3 hours. MAke a drip pan
of aluminum foil about 1 One half inches deep and extending 3 inches
beyond each side of roast. Unwrap roast and place in drip pan or on
rack in a shallow roasting pan. Insert meat thermometer in thickest
part of roast, not touching bone or fat. Place roast on grill about
6 inches above low coals. Clsoe hood of grill and cook for 1 One half to
2 hours. Combine marmalade, corn sysrup and cloves ina medium
saucepan, cook over medium heat about 5 minutes, stirring
occasionally. Slice sweet poatatoes One fourth inch thick, cut slices in
half. Spoon potatoes into roast cavity(if roast cavity is too small
for all potatoes, put remaining potatoesin a greased casserole dish
beside roast on grill). Bruch potoatoes and roast with glaze. Cook
an additional 30 minutes. Add apple slices to potatoes in roast
cavity and casserole dish, continue cooking and basting for 30 to 60
minutes or until meat thermometer registers 170 degrees and apples
and potatoes are done. Remove roast and stuffing from grill and let
stand for 1015 minutes before carving to allow jucies to set. To
serve, place roast on platter, surround with poatatoes and apples
from casserole. Garnish with pineapplle wedges if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/iowapork.zip