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Crown Roast of Pork with Apple Herb Stuffing and Rich Gravy
A show‑stopping holiday centerpiece: a frenched crown roast of pork rubbed with a garlic‑herb paste, roasted to juicy perfection, served with a fragrant apple‑cranberry stuffing and a deep, glossy pork gravy. The recipe walks you through marinating, roasting, stuffing, and gravy steps so you can impress guests without fuss.
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Critical Success Points
- • Ensuring the internal temperature of the roast reaches 145°F (63°C) without touching the bone
- • Resting the roast for at least 20‑30 minutes before carving
- • Creating a smooth cornstarch slurry to avoid lumps in the gravy
Safety Warnings
- • Handle raw pork with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Use a meat thermometer to confirm the roast reaches 145°F (63°C).
- • The roasting pan and gravy saucepan will be very hot; use oven mitts.
- • Be cautious when whisking hot gravy to prevent splatter.
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