Crown Roast of Pork with Fennel-Apple Stuffing & Cider-Bourbon Sauce

Crown Roast of Pork with Fennel-Apple Stuffing & Cider-Bourbon Sauce
Photo by Scott Phillips

Ingredients

  • ½ tsp. freshly ground black pepper; more to taste
  • 2 Tbs. chopped fresh marjoram
  • 1 Tbs. cider vinegar; more to taste
  • 2 cups low-salt chicken broth
  • 4 medium Granny Smith apples, peeled, cored, and cut into ½-inch pieces (about 4 cups)
  • 2 medium-small yellow onions, cut into small dice (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • + 16 more ingredients
    • 1 lb. Tuscan bread (or similar crusty artisan-style bread), cut into ½-inch cubes (8 to 9 cups)
    • ½ tsp. ground allspice
    • 2-½ oz. (5 Tbs.) unsalted butter
    • 2 Tbs. bourbon
    • 1 Tbs. chopped fresh sage
    • 1 quart apple cider
    • Kosher salt and freshly ground black pepper
    • 1 tsp. kosher salt; more to taste
    • 2 tsp. fennel seeds, lightly chopped or pulsed in a spice grinder
    • 8 oz. bacon (8 to 10 slices), cut crosswise into ½-inch-wide strips
    • 2 cups bourbon
    • 1 medium fennel bulb, cut into medium dice (about 3 cups)
    • 1/3 cup sour cream
    • 16-rib crown roast of pork (8-½ to 9-½ lb.), chine bone removed and bones frenched; see sidebar below for more information
    • 2 to 2-½ cups low-salt chicken broth
    • 2 Tbs. apple cider

Put the cider, bourbon, and chicken broth in a 3- to 4-quart (preferably 8-inch-wide) saucepan and bring to a boil over high heat. Reduce the heat to maintain a very brisk simmer and cook until the sauce has reduced to 1-1/4 cups, about 1 hour. Set aside until the roast is done.

View full recipe at Fine Cooking

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