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* Exported from MasterCook *

Crown Roast Of Pork With Sausage and Apple Stuffing

Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cloves garlic, smashed into a paste
2 tablespoons salt
1 tablespoon pepper
Touch of ground nutmeg
1 crown roast pork, about 10 pounds
2 large cans sauerkraut, drained (save juice)
1 large sweet onion, thinly sliced
1 cup water
1 cup brown sugar

Combine smashed garlic, salt, pepper and nutmeg into a paste. Brush meat with juice of kraut. Rub garlic paste all over meat. Line bottom of pan with kraut, onions, 1 cup water (or remaining kraut juice) and brown sugar. Place pork roast on rack on top and fill center 3/4 only with stuffing (see below).

Place in preheated oven 425 degrees for 15 minutes. Baste with liquid from bottom of pan. Reduce heat to 350 degrees, and continue baking allowing about 20 minutes per pound baking time. Continue to baste every 20 minutes. Glaze (see below) during last hour of cooking. Roast should be cooked until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)

STUFFING:

1 cup finely chopped onion
1 large tart apple, chopped
2 celery ribs, finely chopped
1/2 cup butter
1 1/2 pounds pork sausage meat
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sage
4 cups bread crumbs
1/2 cup chopped parsley
1/3 cup sherry

Cook onion, apple, and celery in butter until just tender. Add sausage meat, cook until meat is no longer pink, breaking up meat as much as possible. Place all in a bowl, add rest of ingredients and toss well. Fill roast cavity 3/4 only. Cover stuffing with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Bake the rest of the stuffing separately (for about an hour at 350F), completely filling cavity when roast is done, if you desire.

CHERRY GLAZE:

1 can dark sweet cherries, drained and pitted (save juice)
3 tablespoons butter
2 jars sweet and sour sauce
Cherry juice (reserved)
1/2 cup black currants

Drain cherries and reserve, saving the juice. Combine remaining ingredients, including the cherry juice. Brush pork with this glaze 3 times during the last hour of cooking. When roast is done and ready to serve place cherries on poke bones for garnish. Add remaining cherries to the sauce. Serve extra sauce and extra stuffing on side.

SERVING:

Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills or pitted cherries (see above alternative). Let the crown rest for about 10 minutes before carving and serving. To Carve Pork, insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. One or two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Remove the kraut from the bottom of the pan and serve on the side.

Prepared by Art on January 1, 2009. This dish turned out beautifully and the family raved about it.

Contributed to the FareShare Gazette by Art; 2009
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