Crown Roast of Pork with Sweet Onion and Mushroom Stuffing

Stuffing
½ cup butter, ½ cup additional butter
4 sweet onions, chopped
3 celery stalks, chopped
8 oz. sliced mushrooms
2 tsp salt
1 tsp pepper
2 T. chopped fresh sage or 2 tsp dried
1 T. chopped fresh marjoram or 1 tsp dried
10 slices white bread, finely cubed
16 oz. chicken stock

Roast
1 T. chopped fresh sage or 1 tsp dried
2 tsp chopped fresh marjoram or ½ tsp dried
Salt and pepper
1 crown roast pork, rib ends frenched

Sauce (optional)
1 cup apricot preserves
¼ cup boiling water
Pinch cinnamon

Melt ½ cup butter in a large skillet. Add onions, celery and mushrooms; season with salt and pepper. Cook over medium heat until onions get slightly browned. Add sage and marjoram. Remove from hear and stir in bread (You may transfer this to a large work bowl if you need more room.)

Melt the additional ½ cup butter, add in small amounts to bread mixture along with the chicken stock; add just enough to moisten the stuffing. You do not need to add all of the butter and stock, only what’s needed to moisten. If you need additional moisture, add water in small amounts until stuffing is moist. Season stuffing with additional salt and pepper to taste.

Rub the outside of the roast with sage, marjoram, salt and pepper. Put roast into a large roasting pan. Spoon about 2 cups of the stuffing into the center of the roast. Transfer the remaining stuffing to a buttered baking dish and refrigerate until ready to cook.

Preheat oven to 350 degrees. Cover roast with foil and place in the lower third of oven. Cook crown roast for 2 ½ hours or until center of meat reaches 155 degrees. (Do not let thermometer touch the bones.)
Remove roast from oven and let rest 30 minutes. Transfer oven rack to center of oven. Increase oven temperature to 400 degrees; place remaining stuffing in oven and cook for approximately 30 minutes; stir once during cooking time.

Transfer pork to serving platter. Combine apricot preserves, hot water and cinnamon; drizzle over roast. Pour any juices from roasting pan over pork and stuffing. Serves 8.

p>Crown Pork Roast, Prime Rib and other wonderful cuts of meat can be ordered at Horlacher Deli Meats

The Best True Butcher Shop

435-752-1287

30 West 700 North

Logan Utah 84321

All KSL special orders will be accompanied with recipes. Just mention Studio 5.

Brussels Sprouts with Orange and Nutmeg
3 lbs Brussels sprouts
2 T. olive oil
Salt and pepper
Zest of 1 orange
½ tsp nutmeg

Trim ends off Brussels sprout and cut in half. Heat olive oil in large skillet, add Brussels sprouts; season with salt and pepper. Sauté 15 minutes or until tender. Add orange zest and nutmeg; transfer to serving platter. Serves 8.

Crown Pork Roast, Prime Rib and other wonderful cuts of meat can be ordered at Horlacher Deli Meats

The Best True Butcher Shop

435-752-1287

30 West 700 North

Logan Utah 84321

All KSL special orders will be accompanied with recipes. Just mention Studio 5.