Crown Roast of Pork

Name: Crown Roast of Pork
Yield: Serves 6
Cuisine: Australia
Ingredients: 3 bacon rashers (slices); 3 bacon rashers (slices); 1 celery stalk and leaves, finely chopped; ½ cup (125 g/4 oz) finely chopped onion; 60 g (2 oz) clarified butter; 1 celery stalk and leaves, finely chopped; ⅓ cup (90 g/3 oz) white granulated sugar; 4 large apples, peeled and sliced; 1.75 kg (3½ lbs) loin of pork (crown roast); 1.75 kg (3½ lbs) loin of pork (crown roast); salt and freshly ground pepper; salt and freshly ground pepper; 2 tablespoons chopped fresh chives; ½ cup (125 mL/4 fl oz) boiling water; ¼ teaspoon powdered cinnamon; ¼ teaspoon grated nutmeg; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme leaves; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 cups (250 g/8 oz) dry breadcrumbs; ¼ cup finely chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

Pork crown

1.75 kg (3½ lbs) loin of pork (crown roast)
salt and freshly ground pepper

Oceania
Australian
Australia
Main course

Method

To make the stuffing

Sauté the onion and celery in the butter for 4-5 minutes, then add the sliced apple. Sprinkle the sugar over and add the cinnamon, nutmeg, sage and thyme. Season with salt and pepper, cover and cook very slowly for about 15 minutes, or until the apples are tender, shaking the pan to prevent scorching.

Stir into the mixture the d