Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy - pork

Method

• Position pork atop 9- to 10-inch-diameter tart 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 450F.
• Fill pork cavity with enough stuffing to mound in center.
• Cover tips of pork bones with foil.
• Roast pork 20 minutes.
• Reduce temperature to 325F.
• Continue roasting until thermometer inserted into center of pork meat registers 150F, about 1 hour 50 minutes.
• Remove foil from bones.
• Continue roasting until thermometer inserted into center of pork and stuffing registers 155F, about 15 minutes longer.
• Carefully transfer roast atop tart pan bottom to platter.
• 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.