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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
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Monday, December 19, 2016

Crown Pork Roast


So who else is insanely busy this holiday season? I made this amazing dish last year for the holidays, but thought it was worth saving to post for the holidays this year. And so I set it to auto post. I uploaded the picture and nothing else. Then it posted. No text, no recipe, no nothing. And I didn't even notice! I have been so scatter brained with all that is going on right now. I dropped a friend off from an after school playdate without her backpack. Oops. I forget lunch plans completely (bonus, my lunch companion forgot as well.) Ack. Is it January yet? If you do find yourself wanting to serve an impressive dish, without much fuss, this is the holiday meal for you. The butcher does all the work! I had to order my crown pork roast, but most grocers should be able to accommodate such requests, especially around the holidays (Whole Foods and Kroger both were able to prepare a crown pork roast) Wishing you all a stress free holiday season!
Crown Pork Roast



8 slices firm white sandwich bread, cut into 1-inch squares
6 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 ½ pounds Granny Smith apples, peeled and cut into ¼ inch-thick wedges
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ cup chopped fresh parsley



For roast:
1 (9 to 11 pound) crown roast of pork
1 ½ teaspoons salt
½ teaspoon black pepper



For pan sauce:
1 cup white wine
1 cup chicken broth
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper



Preheat the oven to 350 degrees. Place the bread squares in a shallow baking pan, bake until lightly toasted, about 15 minutes. Melt the butter in a Dutch oven over medium heat. Add the onion, celery and apples. Cook, stirring occasionally, for 5 minutes. Stir in the salt, pepper, sage and thyme. Cook for 10 minutes more. Stir in the toasted bread and parsley.



Set the oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a roasting pan. Mound stuffing in the center cavity. Roast for 1 ¾ to 2 ½ hours, until an instant read meat thermometer reads 155 degrees. Transfer the roast to a carving board, cover with foil.

Place the roasting pan across two burners set to medium. Deglaze the pan with the wine, scraping any brown bits from the bottom of the pan. Whisk together the broth and flour. Stir in the broth and flour mixture into the roasting pan, whisking constantly. Add the salt and pepper, along with any juices from the carving board.



Remove the foil from the roast and carve into chops, serve with the stuffing and pan sauce.


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