Recipe - Imperial Crown Roast Of Pork

1 Crown roast of pork; (1824
ribs) tightly secured for
roasting. Trimmings of
roast should be ground and
reserved for stuffing.

TO PREPARE SAUCE
1 cup Orange juice
One half cup Honey
One half cup Drambuie
12 ounce Apricot preserves or orange
marmalade

TO PREPARE STUFFING
1 pound Ground pork
2 Whole eggs
1 Clove garlic; crushed
1 md Onion; finely chopped
One half cup Drambuie
2 sl White bread soaked in 1/4
cup water
One half cup Chopped parsley
One half teaspoon Salt
A few grindings of fresh
black pepper

To prepare sauce: Combine ingredients in a small saucepan and simmer 5
minutes.

To prepare stuffing: Blend ingredients well and place in center of roast.
Brush top with sauce and cover entire roast with foil. Bake in preheated
200 degree oven for 2 hours. Raise heat to 350 and bake an additional 2
hours or until meat thermometer registers done for fresh pork. Remove foil,
brush with sauce and bake uncovered until nicely browned.

Remove from oven and arrange on serving platter surrounding roast with
vegetables (or other garnish). Heat One fourth cup Drambuie in a ladle, ignite and
pour over center. Present flaming roast. Serve roast with warmed sauce on
the side.

Posted to EATL Digest by Patricia Williams pie@GOODWILL.ORG on Dec 29,
1997