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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 Onion, finely chopped
1/2 c Drambuie
2 White bread soaked in 1/4
cup water
1/2 c Chopped parsley
1/2 t Salt
A few grindings of fresh
black pepper

INSTRUCTIONS

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

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4358
Calories From Fat: 2674
Total Fat: 296.4g
Cholesterol: 1225.5mg
Sodium: 4787.3mg
Potassium: 4922.7mg
Carbohydrates: 187.7g
Fiber: 4.8g
Sugar: 166.1g
Protein: 231.7g


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