STUFFED CROWN ROAST OF PORK
1 crown roast of pork, 8 - 9
lbs.
Salt and pepper
1 c. each chopped dried figs, pitted prunes, currants, peaches,
apricots, pears, apples, pitted dates
1 lg. onion, finely chopped
1 lemon, thinly sliced and seeded
2 c. finely crushed biscuit crumbs
2 c. ehiyr poty
Preheat oven to 350 degrees. Salt and pepper pork and stand it
in a foil lined pan (shallow). To make stuffing, put the ground
trimmings (found in roast's center) in large skillet. Brown over
medium heat until crumbly. Drain excess fat. Add remaining
ingredients and stir in wine. Stuff center of roast and cover
stuffing with foil. Roast for 2 1/2 to 3 hours, or until meat
thermometer registers at 180 degrees. Garnish with brandied
pears and peaches. Serves 8.
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