Hello Everyone,
I'm making a crown roast of pork for Easter.
I've never made one before and what I need
to know is this: is it necessary to wrap the
bottom part in bacon to keep it moist? I've
seen recipes with & without the bacon.
I already know how I'm going to season it,
but I'm unsure about the bacon part.
Thanks for your help!!
Roberta

> "Rebus Knebus" writes:
>
>I'm making a crown roast of pork for Easter.
>I've never made one before and what I need
>to know is this: is it necessary to wrap the
>bottom part in bacon to keep it moist?

No.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Rebus Knebus wrote:

> Hello Everyone,
> I'm making a crown roast of pork for Easter.
> I've never made one before and what I need
> to know is this: is it necessary to wrap the
> bottom part in bacon to keep it moist? I've
> seen recipes with & without the bacon.
> I already know how I'm going to season it,
> but I'm unsure about the bacon part.
> Thanks for your help!!
> Roberta

No need for bacon. I have made this one twice, with good results.

* Exported from MasterCook *

Crown Roast of Pork and Pork Stuffing with Cider Gravy

Recipe By : Bon Appétit December 1998
Serving Size : 10 Preparation Time :0:00
Categories : Dinner Meats
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For pork
1 8 lb crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
Apple and Pork Stuffing
1 1/2 cups canned beef broth
For gravy
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Make pork:
Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to
large rimmed baking sheet. Brush pork with oil. Combine salt, sugar,
thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover
with plastic and refrigerate overnight.

Position rack in bottom third of oven and preheat to 450°F. Fill pork
cavity with enough stuffing to mound in center. Cover tips of pork bones
with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue
roasting until thermometer inserted into center of pork meat registers
150°F, about 1 hour 50 minutes. Remove foil from bones. Continue
roasting until thermometer inserted into center of pork and stuffing
registers 155°F, about 15 minutes longer. Carefully transfer roast atop
tart pan bottom to platter.

Make gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom
of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15
minutes. Spoon fat off top of pan juices. Transfer pan juices to medium
saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to
boil. Dissolve cornstarch into applejack in small bowl; whisk into
broth mixture. Boil until gravy thickens slightly, about 3 minutes.
Season with salt and pepper. Transfer gravy to sauceboat.

Carve roast between bones to separate chops. Serve with stuffing and gravy.


- - - - - - - - - - - - - - - - - -

NOTES : A simply spectacular main-course. Ask the butcher to grind any
pork trimmings to use in the stuffing. Either hard cider or Pinot Noir
would be delicious alongside.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

If roasted slow at 325degs. and you are using a moist stuffing in the center
it will stay moist and tender. Bacon will add both flavor and moisture.
Here is one of the recipes we use.
Crown Pork Roast with Apple-Walnut Stuffing
a.. 7 lb crown pork roast (12 rib)
b.. salt & pepper to taste
Apple Walnut Stuffing
a.. 1/3 cup butter or margarine
b.. 1 large onion -- finely chopped
c.. 2 celery stalks -- fine chopped
d.. 1 cup red cooking apple -- chopped
e.. 1 cup green cooking apple -- chopped
f.. 2 cup white bread cubes -- toasted
g.. 1 cup walnuts -- chopped
h.. 2 tb dried whole leaf sage
i.. 1/2 ts dried rosemary
j.. 1/2 ts dried thyme
k.. 1 lg egg -- beaten
l.. 1/2 cup milk
m.. 1/2 ts salt
n.. 1/4 ts pepper
ROAST: Make sure roast is well trimmed; season with salt and pepper. Fold a
piece of aluminum foil into an 8-inch square; place on rack in roasting pan.
Place roast, bone ends up, on foil-lined rack. Bake at 325° for 1 hour. Cut
a piece of foil long enough to fit around ribs. Wrap foil around ribs and
fold over tips of ribs. Spoon stuffing into center of roast; cover with
additional foil. Insert meat thermometer into roast without touching fat or
bone. Bake at 325° for 1-1/2 hours or until meat thermometer reaches 160°.
Remove foil from roast; let stand 15 minutes before serving.
STUFFING: Melt butter in a small skillet over medium-high heat; add onion
and celery and cook, stirring constantly, until tender. Combine apples,
bread cubes, walnuts and seasonings in a large bowl; stir in vegetable
mixture, egg and remaining ingredients.
Note: To bake stuffing separately, spoon into a lightly greased 11x7-inch
baking dish. Bake at 350° for 30 minutes.

Enjoy:
Chef R. W. Miller
Marriott Resorts & Hotels

"Rebus Knebus" > wrote in message
news:PqIdc.2494$rg5.20270@attbi_s52...
> Hello Everyone,
> I'm making a crown roast of pork for Easter.
> I've never made one before and what I need
> to know is this: is it necessary to wrap the
> bottom part in bacon to keep it moist? I've
> seen recipes with & without the bacon.
> I already know how I'm going to season it,
> but I'm unsure about the bacon part.
> Thanks for your help!!
> Roberta
>
>
>