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
1 (16 rib) crown roast of pork
Salt and pepper
3 green onions, sliced
1/4 cup butter or margarine, melted
4 large fresh mushrooms, sliced
2 cooking apples, peeled and diced
3 cups herb seasoned stuffing mix
1 cup applesauce
3 tablespoons brandy
1 (10 ounce) jar apricot preserves
1/4 cup brandy
1 (9 ounce) jar sweet pickled kumquats, drained
1/4 cup brandy
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.
