Ingredients
Pork: (Season overnight in refrigerator)
1 crown roast of pork (12 ribs)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon sugar
1/2 pound bacon
3-5 lbs potatoes, peeled and cut into quarters
Stuffing: (Can be made ahead but do not stuff pork in advance.)
12 slices firm white bread such as Pepperidge Farm Original
10 tablespoons butter
2 cups chopped leeks (pale green and white parts only)
1 cup chopped celery
4 Granny Smith apples, peeled, halved, cored and cut into 1/4-inch slices
1/4 cup GOLDEN BLOSSOM HONEY
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons fresh sage, chopped
2 teaspoons fresh thyme, chopped
1/2 teaspoon nutmeg
1/4 teaspoon fresh parsley, chopped
2 tablespoons fresh chives, chopped
Gravy:
1/4 cup apples cider
1 tablespoon GOLDEN BLOSSOM HONEY
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Place pork roast in a large roasting pan. Brush pork with oil. Mix together spices and rub over roast and into cavity. Cover with plastic wrap and refrigerate overnight to season.
Stuffing:
Preheat oven to 350°
Cut bread into 1-inch squares. Place on a large cookie sheet and bake about 10-15 minutes stirring occasionally until bread is just toasted. Meanwhile, melt butter in a large skillet. Add leeks and celery and saute over medium heat until softened. Add apples, honey, salt, pepper, sage, thyme, nutmeg and cinnamon. Continue cooking about 15 minutes, stirring often, until apples are tender. Stir in toasted bread squares, parsley and chives.
To prepare roast:
Place stuffing in cavity of meat, packing gently. (Extra stuffing may be put in a covered casserole dish and heated during the last hour of cooking.) Wrap bacon strips around the roast, securing them with toothpicks. Cover tips of ribs with small pieces of foil to prevent burning.
Roast meat at 350° for 30 minutes. Remove from oven. Cover stuffing with foil to keep from browning and put potatoes in pan around meat. Continue cooking meat approximately 2 hours more, or until meat thermometer registers 155°. Be sure to baste potatoes occasionally.
Remove meat to a carving dish. Let sit 10 minutes. Spoon potatoes into a covered bowl to keep hot. Prepare gravy.
Gravy:
Pour pan drippings into a clear measuring cup. Let sit for a few minutes and then spoon off clear fat from top. Return drippings to pan. Add 1 1/2 cups water and bring to a boil. Boil for 5 minutes scraping up brown bits. Turn heat to medium and add 1/4 cup apple cider and 1 tablespoon honey. Stir.
To serve:
Spoon stuffing into a bowl. Separate roast into chops, drizzle with gravy. Pass remaining gravy for the potatoes.
Serves: 12
