| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | Crown roast of pork; (18-24 ribs) tightly secured for roasting. Trimmings of roast should be ground and reserved for stuffing. | |
| 1 | c | Orange juice |
| 1/2 | c | Honey |
| 1/2 | c | Drambuie |
| 12 | oz | Apricot preserves or orange marmalade |
| 1 | lb | Ground pork |
| 2 | Whole eggs | |
| 1 | Clove garlic; crushed | |
| 1 | md | Onion; finely chopped |
| 1/2 | c | Drambuie |
| 2 | sl | White bread soaked in 1/4 cup water |
| 1/2 | c | Chopped parsley |
| 1/2 | ts | Salt |
| A few grindings of fresh black pepper |
INSTRUCTIONS
TO PREPARE SAUCE TO PREPARE STUFFING To prepare sauce: Combine ingredients in a small saucepan and simmer 5 minutes. To prepare stuffing: Blend ingredients well and place in center of roast. Brush top with sauce and cover entire roast with foil. Bake in preheated 200 degree oven for 2 hours. Raise heat to 350 and bake an additional 2 hours or until meat thermometer registers done for fresh pork. Remove foil, brush with sauce and bake uncovered until nicely browned. Remove from oven and arrange on serving platter surrounding roast with vegetables (or other garnish). Heat 1/4 cup Drambuie in a ladle, ignite and pour over center. Present flaming roast. Serve roast with warmed sauce on the side. Posted to EAT-L Digest by Patricia Williams <pie@GOODWILL.ORG> on Dec 29, 1997
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