Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy

A Crown Roast Fit for a Queen (or a Busy Weeknight)

Let me tell you about my Crown Roast of Pork. It sounds fancy, I know, and maybe a little intimidating. But trust me, this isn't some Michelin-star, all-day affair. It's surprisingly manageable, even for a weeknight dinner, and the results? Absolutely breathtaking. My family practically swoons every time I make it. It's become a staple in our home, a dish that effortlessly bridges the gap between everyday meals and special occasions.

I’m a working mom, juggling a demanding career with the joys (and occasional chaos) of family life. Time is my most precious commodity, and I’m always on the lookout for recipes that deliver maximum flavour with minimum fuss. This Crown Roast fits that bill perfectly. The secret? Planning. I usually prep the pork the night before, rubbing it with a simple blend of herbs and spices, then popping it in the fridge. This marinating step is what truly elevates the flavour profile.

The next day, all it takes is a little assembly – filling the crown with a fragrant apple and pork stuffing – then popping it in the oven. While the pork roasts to perfection, I tend to my other dinner-time duties: prepping sides, setting the table, catching up with my kids. The aroma wafting from the oven, a symphony of savory pork and sweet apples, adds a touch of magic to our otherwise ordinary evening.

And the gravy! Oh, the gravy! It's a simple pan sauce, made from the delicious browned bits left in the roasting pan. A touch of apple cider adds a delightful sweetness that complements the rich pork perfectly. I love to serve this roast with simple sides – roasted root vegetables, a fresh green salad, perhaps some crusty bread for sopping up every last drop of the gravy. It's a complete meal, satisfying and elegant, without demanding hours of slaving away in the kitchen.

One of my favorite things about this Crown Roast is its versatility. It's magnificent enough for a holiday gathering, yet uncomplicated enough for a cozy family dinner. I’ve served it to intimate groups of friends and to extended family celebrations, and it’s always a showstopper. The presentation alone is stunning – the impressive bone-in crown, beautifully browned and glistening, is a feast for the eyes before it even reaches the table.

But beyond the impressive presentation, it’s the taste that truly makes this dish memorable. The succulent pork, infused with aromatic herbs and spices, melts in your mouth. The sweet and savory stuffing adds a delightful textural contrast. And that gravy? It's the perfect finishing touch, adding a depth of flavour that elevates the entire dish to new heights.

So, if you’re looking for a dish that’s both impressive and surprisingly easy, give this Crown Roast of Pork a try. You won’t regret it. It’s a recipe that I’ve perfected over time, a recipe that’s become a symbol of comfort and deliciousness in my home. And the best part? The leftover pork is just as delicious the next day, perfect for sandwiches or salads. It's truly a winner all around.

This Crown Roast of Pork is more than just a recipe; it's a memory maker. It's a dish that brings people together, a dish that's been shared with loved ones over laughter and conversation. It's a testament to the power of simple ingredients, transformed by a little bit of love and a whole lot of heart. And that, my friends, is what makes it truly special.

Try it. Impress your family. Impress yourself. You deserve a delicious, stress-free meal, and this Crown Roast of Pork is the perfect way to get it.

Step-by-step

• Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil.
• Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
• Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil.
• Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes.
• Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer.
• Carefully transfer roast atop tart pan bottom to platter.
• Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet.
• Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices.
• Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil.
• Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes.
• Season with salt and pepper. Transfer gravy to sauceboat.
• Carve roast between bones to separate chops. Serve with stuffing and gravy.