Apple Stuffed Pork Crown Roast
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Apple Stuffed Pork Crown Roast
  Apple    Pork    Roast    Ribs  
Last updated 6/12/2012 1:04:35 AM. Recipe ID 29139. Report a problem with this recipe.
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      Title: Apple stuffed pork crown roast
 Categories: Pork, Ribs
      Yield: 8 Servings
 
           Posted by Stewart Hopper
           -
      8 lb Pork crown rib roast
           Red wine vinegar
           Garlic salt
           Pepper
      2 c  Pineapple marmalade
    1/2 c  Light corn syrup
      1 ts Ground cloves
      8    Small sweet potatoes peeled
      3    Large coking apples, cored
           -and sliced
           OPTIONAL:
           Fresh pineapple wedges
 
  Brush roast with vinegar and sprinkle with salt and pepper.  Wrap in
  foil and set in a shallow dish, refrigerate 3 hours.  MAke a drip pan
  of aluminum foil about 1 1/2 inches deep and extending 3 inches
  beyond each side of roast.  Unwrap roast and place in drip pan or on
  rack in a shallow roasting pan.  Insert meat thermometer in thickest
  part of roast, not touching bone or fat.  Place roast on grill about
  6 inches above low coals. Clsoe hood of grill and cook for 1 1/2 to 2
  hours. Combine marmalade, corn sysrup and cloves ina medium saucepan,
  cook over medium heat about 5 minutes, stirring occasionally. Slice
  sweet poatatoes 1/4 inch thick, cut slices in half. Spoon potatoes
  into roast cavity(if roast cavity is too small for all potatoes, put
  remaining potatoesin a greased casserole dish beside roast on grill).
  Bruch potoatoes and roast with glaze.  Cook an additional 30 minutes.
  Add apple slices to potatoes in roast cavity and casserole dish,
  continue cooking and basting for 30 to 60 minutes or until meat
  thermometer registers 170 degrees and apples and potatoes are done.
  Remove roast and stuffing from grill and let stand for 10-15 minutes
  before carving to allow jucies to set.  To serve, place roast on
  platter, surround with poatatoes and apples from casserole. Garnish
  with pineapplle wedges if desired.
  
  File




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Recipe ID 29139 (Apr 03, 2005)

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