Recipe - Crown Roast Of Pork Wapple And Sausage Stuffing

1 tablespoon Plus 1 tsp dried rubbed sage
1 tablespoon Coarse salt
2 lg Garlic cloves; pressed
1 teaspoon Dried thyme
One half teaspoon Plus 1/8 tsp ground allspice
1 61/2lb crown roast of
pork; (6 One half to 7)

APPLE AND SAUSAGE STUFFING
2 cn Low salt chicken broth; (14
One half oz)
One half cup Applejack
2 tablespoon Butter; (One fourth stick)
1 cup Finely chopped onion
2 tablespoon All purpose flour
One half cup Frozen apple juice
concentrate; thawed

Combine 1 tbsp sage, salt, garlic, thyme and One half tsp allspice in bowl. Fold
dbl thick layer of foil into 4" square. Poke 4 small holes in square. Push
foil through roast to bottom to cover opening so that stuffing will not
fall out later. Place roast on rack in large roasting pan. Rub sage mixture
over meat. Cover and refrigerate overnight. Preheat oven to 450 degrees.
Place pork in oven; reduce temp to 325 degrees. Roast pork 1 hour 30 mins.
Fill cavity with enough stuffing to mound in center. Continue roasting
until thermometer inserted into center of pork meat registers 160 degrees,
about 1 hour and 20 mins. Meanwhile, boil broth in large saucepan until
reduce to 1 1/3 cup, about 25 mins. Carefully transfer pork to platter.
Pour off fat from pan. Place pan over medium high heat. Add applejack:
bring to boil, scraping up any browned bits. Remove from heat. Melt butter
in heavy large skillet over medium high heat. Add onion; saute until
tender, about 8 mins. Add flour and 1 tbsp sage; stir 1 min. Whisk in
reduce broth and applejack mixture; boil until thickened, about 1 mins. Add
juice concentrate; boil until thickened to sauce consistency, about 2 mins.
Stir in 1/8 tsp allspice. Season with salt and pepper. Transfer stuffing in
dish to bowl. Carve roast between bones to separate chops. Serve with
stuffing and gravy.

Recipe by: Bon Apetit

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Mar
1, 1998