The Holiday season rings in bells of joy and warm wishes for the upcoming new year. This means time spent with family and friends, enjoying special dishes and sweets that bring smiles to all. On Christmas each year our dear friends invite my family to their warm home to celebrate the holiday and I bring a beautiful crown roast as well as Christmas cookies for dessert.
May the light of Christmas shine down upon you and your family this holiday with blessings for a Happy and Healthy New Year
Crown Pork Roast with Stuffing and Peach Sauce
For the Roast
1 Crown Pork Rib Roast (10-12 ribs)
2 tablespoons of olive oil
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 14″ roasting pan
1 teaspoon oil for brushing
1 large piece of aluminum foil
For the Stuffing
1 10 oz box of herb seasoned stuffing
2 carrots cut into small cubes
2 stalks of celery cut into cubes
1 medium vidalia onion chopped
2 ambrosia apples (or 1 large red apple) cut into small cubes
1 cup low sodium chicken broth
1 tablespoon butter
2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
For the Sauce
2 16oz bags of sliced frozen peaches thawed
1 10oz jar of peach preserves
1 tablespoon of butter
1 tablespoon of brown sugar
1/4 teaspoon allspice
1 cup of port or sweet sherry
1/2 cup low sodium chicken broth
1. Preheat oven to 375 degrees
2. Prepare the stuffing according to the directions on the packaging and set aside.
3. In a large frying pan heat the olive oil and butter on medium heat and sauté the onions until they are soft and translucent. Add carrots, celery and apple, season with salt and pepper and continue to sauté for an additional 7-10 minutes. Remove from heat and let it cool.
4. In a large mixing bowl combine the stuffing with the vegetables and mix well, set aside.
5. Brush the roasting pan with olive oil and rest the crown roast in the pan.
6. Rub the roast with olive oil, sprinkle the salt , pepper and sweet paprika evenly.
7. Fill the roast with the stuffing mixture ( the remaining stuffing can be served as a side dish).
8. Cover the tip of the bones and stuffing with the foil, place on middle rack of oven and cook for 20 minutes on 375.
9. Lower the oven temperature to 325, remove the foil and cook the roast for an additional 2 hours, or until the meat reaches a temperature of 150 degrees.
10. While the roast is in the oven begin making the peach sauce.
11. In a large sauté pan melt the butter, add the frozen peaches, brown sugar, and allspice. Remove the pan from the heat and carefully add the port to deglaze the pan. Add the chicken broth and then return to heat.
12. Add the peach preserves mix well and then simmer on low heat for approximately 15-20 minutes, until the sauce reduces by half.
13. When the roast is ready remove it from the oven and let it rest for 10 minutes.
14. Carve the roast into chops and serve with the peach sauce and remaining stuffing.
The Petite Gourmande
© 2017 by Ruth Barnes, all rights reserved