Crown Pork Roast with Apple-Cranberry Stuffing and Port Sauce.

Stuffing:


~ 1 Table spoon olive oil
~ 3 onions, chopped
~ 1/2 teaspoon ground cinnamon
~ 1/2 teaspoon ground black pepper
~ 1/4 teaspoon all ground spice
~ 1 14 to 10 ounces package of cornbread stuffing mix
~ 1 cup pecans, chopped
~ 3 apples cored, not peeled and chopped
~ 1/2 cup fresh cranberries, chopped

In large skillet over medium heat, heat oil until shimmers. Add onions and cook about 6 minutes, stirring occasionally, or until translucent. Remove from heat and stir in cinnamon, pepper and all spice to combine. In large bowl combine onions, stuffing mix, pecans, apples, and cranberries.

Crown Roast:


~ 1 12 to 16 rib crown pork roast
~ 2 teaspoon salt
~ 1 teaspoon ground black pepper


Heat oven to 350 degrees F. Sprinkle roast inside and out with salt and pepper. Add stuffing to inside cavity; do not pack it.


Cook for about 2 hours 20 minutes, or until a thermometer in the thickness part of the meat registers 155 degrees. Remove from oven and cover with aluminium foil. Let rest at least 15 minutes. 


Sauce:


~ 1 cup chicken broth
~ 1/4 cup port
~ 1 tablespoon butter


Place roasting pan over medium heat; add broth and port. Bring mixture to a boil, scraping up bits on the bottom of the pan. Reduce liquid by about half. Add butter and swirl to combine.




Make-ahead


Stuffing can be made up to 2 days ahead and stored in the refrigerator. It should come to room temperature before stuffing the roast.


Tips and Tricks


~ Apples can be chopped by placing in food processor fitted with steel blade            and pulsing to chop.


~ Cranberries can be chopped in a food processor fitted with steel blade at the pulse setting.


~ If you do not have a roasting pan large enough use a sides cookies sheet


~ If the roast had a good deal of fat, before making the sauce degrease the liquid in to the roasting pan.