Pork Crown Roast
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
4-pound pork loin, trimmed
1/2 cp diced peeled onions
1/2 cp diced celery
2 tbsp butter or margerine
2 cps coarse dry bread crumbs
2 tbsp finely cut parsley
1 tsp crumbled sage
1 tsp oregano
1/2 tsp salt
1/2 cp water
1 cp currant jelly, melted
1/4 cp orange juice
1 - Have meat dealer cut chine (back) bone away from roast (roast should weigh 4 pounds trimmed) and slice into 10 chops from fat side almost through to
2 - Twist loin into crown shape and fasten with skewers or tie with string.
3 - Start oven at moderately slow (325 degrees F.)
4 - Cook onions and celery 5 minutes in butter or margerine in saucepan.
5 - Stir in crumbs.
6 - Add parsley, sage, oregano, salt and water.
7 - Stir and heat 1 or 2 minutes.
8 - Spoon stuffing into center of pork roast.
9 - Place on rack in shallow baking pan.
10 - Roast 1 1/2 hours.
11 - Baste meat with melted jelly mixed with orange juice.
12 - Continue roasting, basting often with jelly and orange juice, an additional 45 minutes or 1 hour, or until meat is glazed, tender, and well done
when pierce with fork.
13 - If roasting thermometer is used, roast to 185 degrees F. internal temperature.
14 - Serve on warmed platter surrounded by spiced or baked apples, peaches, or seckel pears.
Makes 5 to 10 servings.
An impressive holiday roast. The garnish may be minted pears, alter-
nated with canned appricots or peach halves which have been oven heated in their
own juice 20 minutes in a shallow baking pan.