Crown Roast Of Pork With Apple Fig And Cherry Stuffing Recipe

Name: Crown Roast Of Pork With Apple Fig And Cherry Stuffing
Prep time: 30 min
Cook time: 170 min
Total time: 200 min
Yield: Serves 1 or more
Ingredients: Center Cut Pork Loin; 2 cloves garlic, minced; Fresh Thyme; 2 tablespoons olive oil; Salt And Pepper; Granny Smith Apples; Dried Fig; Dried Cherries; ¼ cup slivered almonds; 2 tablespoons butter; ½ cup applesauce; ¼ cup dark brown sugar; Muscat Wine; Herb Seasoned Stuffing Mix; Fresh Rosemary

Wow your Christmas guests with this show-stopping Crown Roast of Pork! A succulent pork crown is expertly stuffed with a sweet and savory blend of apples, figs, cherries, and almonds, creating a festive centerpiece that's as delicious as it is beautiful. The recipe includes a detailed guide to achieve perfectly roasted pork with a flavorful, irresistible stuffing. Don't forget to make extra stuffing – it's that good!

Prep Time 30 mins

Cook Time 170 mins

Calories 490.4 kcal

Protein 70g

Rating 5.0 (1 Reviews)

Crown Roast Of Pork With Apple Fig And Cherry Stuffing

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crown Roast Of Pork With Apple Fig And Cherry Stuffing

Center Cut Pork Loin
2 cloves garlic, minced
Fresh Thyme
2 tablespoons olive oil
Salt And Pepper
Granny Smith Apples
Dried Fig
Dried Cherries
¼ cup slivered almonds
2 tablespoons butter
½ cup applesauce
¼ cup dark brown sugar
Muscat Wine
Herb Seasoned Stuffing Mix
Fresh Rosemary

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How to Make Crown Roast Of Pork With Apple Fig And Cherry Stuffing

Preheat oven to 425°F (220°C).
Rub the pork crown generously with 2 cloves minced garlic, 1 tablespoon fresh thyme leaves, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
In a large skillet, sauté 2 medium apples (peeled, cored, and diced), ½ cup dried figs (chopped), ½ cup dried cherries, and ¼ cup slivered almonds in 2 tablespoons butter over medium heat for 3 minutes, stirring constantly.
Remove from heat and stir in ½ cup applesauce, ¼ cup dark brown sugar, ½ cup dry red wine, and 6 cups prepared stuffing mix (your favorite recipe or store-bought).
Spoon the stuffing mixture into the center of the pork crown.
Place 4 sprigs of fresh rosemary on top of the stuffing.
Cover the stuffing and exposed ends of the ribs loosely with aluminum foil.
Roast the pork for 20 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 2 hours, or until a meat thermometer inserted into the thickest part of the pork registers 150°F (65°C).
Remove the pork from the oven and let it rest on a carving board, loosely tented with foil, for 15 minutes before carving and serving.