Stuffed Crown Pork Flambe Recipe
Stuffed crown pork flambe is a pork roast recipe. Stuffed with a herbed stuffing mix of apples and mushrooms, the stuffed crown pork roast is oven cooked and finished with brandy and can be served with the flames as they diminish for a great presentation.
Ingredients
| Pork crown roast | 1 (About 16 Rib) | |
| Green onions | 3 | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Fresh mushrooms | 4 Large | |
| Cooking apples | 2 | |
| Herb seasoned stuffing mix | 3 Cup (48 tbs) | |
| Applesauce | 1 Cup (16 tbs) | |
| Brandy | 3 Tablespoon | |
| Apricot preserves | 10 Ounce (1 Jar) | |
| Brandy | 1⁄4 Cup (4 tbs) | |
| Sweet pickled kumquats | 9 Ounce (1 Jar) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Season roast with salt and pepper; place roast, bone ends up, on rack in a shallow roasting pan.
Insert meat thermometer without touching fat or bone.
Saute green onions in butter until tender.
Add mushrooms; cook, stirring constantly, until tender.
Add apples; cook 1 minute, stirring constantly.
Stir in next 3 ingredients; spoon into center of roast.
Cover stuffing and exposed ends of ribs with aluminum foil.
Heat preserves and 1/4 cup brandy; set 1/4 cup aside.
Bake roast at 325° for 2 hours or until thermometer registers 160°, basting with 3/4 cup preserves every 10 minutes after 1 hour.
Remove from oven, and let stand 15 minutes; place on serving platter.
Garnish bone tips with kumquats.
Heat reserved 1/4 cup preserves mixture; remove from heat.
Pour 1/4 cup brandy over heated mixture.
Ignite and pour over roast.
Insert meat thermometer without touching fat or bone.
Saute green onions in butter until tender.
Add mushrooms; cook, stirring constantly, until tender.
Add apples; cook 1 minute, stirring constantly.
Stir in next 3 ingredients; spoon into center of roast.
Cover stuffing and exposed ends of ribs with aluminum foil.
Heat preserves and 1/4 cup brandy; set 1/4 cup aside.
Bake roast at 325° for 2 hours or until thermometer registers 160°, basting with 3/4 cup preserves every 10 minutes after 1 hour.
Remove from oven, and let stand 15 minutes; place on serving platter.
Garnish bone tips with kumquats.
Heat reserved 1/4 cup preserves mixture; remove from heat.
Pour 1/4 cup brandy over heated mixture.
Ignite and pour over roast.
Chef
