1700. CROWN ROAST of PORK with PRUNE and BACON STUFFING

yields twelve servings


2 tablespoons vegetable oil
3 cloves garlic
1 teaspoon dried savory
1/2 teaspoon salt
1/2 teaspoon pepper
1 12-rib crown roast of pork

Stuffing
3/4 cup pitted prunes, halved
1/2 cup apple cider
4 cups cubed day-old crustless bread
5 slices bacon, cut into 1-inch strips
2 onions, diced
1 rib celery, diced
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped fresh parsley

Stuffing: Soak prunes in apple cider for 30 minutes; strain and reserve cider. Set aside.

Meanwhile, on baking sheet, bake bread in 400°F oven, stirring halfway through, until golden, about 8 minutes. Transfer to large bowl; set aside.

In skillet, cook bacon over medium-low heat until fat is rendered, 3 to 5 minutes. Drain all but 2 tbsp fat from pan. Stir in onions, celery, salt and cloves; cook over medium heat until softened, 8 to 10 minutes. Stir in reserved cider, scraping up brown bits; cook until slightly thickened, 5 to 8 minutes. Add to bowl.

Add prunes and parsley to bowl; set aside.

With mortar and pestle or mini-chopper, purée together oil, garlic, savory, salt and pepper until paste; rub over pork, excluding bones.

Place pork on foil in roasting pan. Spoon stuffing into centre of roast. Wrap each exposed bone tip in foil; place foil on stuffing.

Roast in 325°F oven until meat thermometer registers 160°F , 2-1/2 to 3 hours. Transfer to serving platter and remove foil; tent with foil and let stand for 20 minutes before carving between ribs to serve.


bacon recipe courtesy of: Matthew Kimura, The Canadian Living Test Kitchen | Canadian Living Magazine, December 2009