Crown Roast Question

Quoted message said:

"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 said:

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
2/2 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 [censored]
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 [censored] 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 relig-
ion, 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
c.. 1/3 cup butter or margarine
d.. 1 large onion -- finely chopped
e.. 2 celery stalks -- fine chopped
f.. 1 cup red cooking apple -- chopped
g.. 1 cup green cooking apple -- chopped
h.. 2 cup white bread cubes -- toasted
i.. 1 cup walnuts -- chopped
j.. 2 tb dried whole leaf sage
k.. 1/2 ts dried rosemary
l.. 1/2 ts dried thyme
m.. 1 lg egg -- beaten
n.. 1/2 cup milk
o.. 1/2 ts salt
p.. 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" <[email hidden]> wrote in message
news:PqIdc.2494$rg5.20270@attbi_s52...

Quoted message said:

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