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PORK CROWN ROAST FLAMBE 1 (16 rib) pork crown rib roast 1 1/4 tsp. ground thyme 1 tsp. salt 1/2 tsp. garlic salt 1/2 tsp. pepper 1/2 tsp. rubbed sage Cranberry Stuffing grapes and grape leaves (optional) 1 (10 oz.) jar apple jelly 1/3 c. brandy Combine thyme, salt, garlic salt, pepper and sage; mix well and rub into roast. Place in shallow roasting pan, bone tips up. Insert meat thermometer in thickest part of roast, not touching bone. Cover ends of bone with strip foil. Bake at 325 degrees for 35 to 40 minutes per pound or until meter registers 170 degrees. Fill roast cavity with Cranberry Stuffing about 1 hour before end of cooking time. Place roast on serving platter and garnish with grapes and grape leaves, if desired. For glaze, melt apple jelly over low heat, stirring frequently. Quickly heat brandy over medium heat. Do not boil. Pour brandy into melted apple jelly, ignite immediately with a long match. Pour or ladle glaze over roast and stuffing. Makes 8 to 12 serv- ings. Cranberry Stuffing: 1/2 c. butter 1 small onion 1 large apple, cored and chopped 1/2 c. chopped celery 1 c. cranberries 1 (8 oz.) pkg. cornbread stuffing 1/2 c. orange juice 2 Tbsp. water 1 egg, well beaten 1 Tbsp. brown sugar 1/2 tsp. salt 1/4 tsp. rubbed sage Melt butter in a large skillet over low heat. Add onion, apple and celery, cook over medium-high heat for 5 to 10 minutes, stirring frequently. Add cranberries and cook over low heat for 5 minutes. Combine the remaining ingredients in a large bowl. Add cranberry mixture and mix well. Stuff into roast cavity about 1 hour before end of cooking time. Spoon leftover stuffing into a lightly greased 1 quart casserole and bake along with roast (if stuffing begins to look dry on top, cover loosely with foil). Makes 4 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |