APRICOT GLAZED PORK CROWN ROAST WITH SAUSAGE AND APPLE STUFFING

Brining the pork is not a required step, but I highly recommend it for the most flavorful and juicy roast.  This process is best done 24 to 36 hours in advance, but even 4-6 hours will add flavor.

To make the brine, combine all of the ingredients in a large pot and bring to a boil, stirring to dissolve the salt and brown sugar.  Boil for 3-4 minutes.  Let cool completely (this is very important).  When the brine is completely cooled, place the pork roast in a large pot or plastic tub, just slightly bigger than the roast.  Pour the cooled brine over the pork and cover.  Refrigerate for 24-36 hours and bring to room temperature for 1-2 hours before cooking.

When you are ready to cook the roast, preheat the oven to 400 degrees.  Remove the roast from the brine and rinse thoroughly with cold water.  Dry with paper towels and place the roast in a large roasting pan.  Rub the black pepper and rosemary all over the meat inside and out on each chop and in the center.  Wrap the tops of the bones in foil to keep them from burning.

Place the roast in the oven and immediately reduce the temperature to 325 degrees.  Roast for 1 hour and then remove from the oven and baste.  Place the stuffing (which you make while the pork is roasting or in advance) in the cavity in the center of the roast and baste that also with some of the drippings.

Place the apricot preserves in a saucepan and cook, stirring, until they are melted and syrupy.  Brush the glaze all over the roast and inside each chop ‘cavity’.  Place the roast back in the oven for another 20 minutes.  Remove and baste again and brush with more of the preserves. Continue to cook until the internal temperature reaches 150 degrees (be sure to place the thermometer in the center of the thickest part of the meat – not next to the bone).  Remove from the oven and cover with foil.  Let rest 30 minutes.

To make the stuffing, melt the butter in a large deep skillet over medium high heat.  Cook the onions, celery, and sage until fragrant, about 2-3 minutes.  Add the sausage and cook, breaking the sausage up with a spatula, until the sausage is in small pieces and cooked through.  Add the stuffing, apples, and 1 cup of the chicken stock to the pan and cook, stirring, until everything is combined and all of the moisture is absorbed.  Gradually add more stock until the stuffing is moistened but not mushy.  You can do this a day in advance, but bring the stuffing to room temperature for at least 1 hour before stuffing the roast.  If you make it as the roast cooks, you can stuff the roast with the hot stuffing (after 1 hour of cooking time for the roast).

After the roast has rested carefully move it to a large cutting board and remove the stuffing to a serving bowl and slice between the chops for serving.

To make the gravy, combine the cornstarch and water in a small bowl and whisk to dissolve the corn starch and create a ‘slurry’.  Place the roasting pan with the drippings over medium heat and bring the drippings to a boil.  Gradually add the slurry to the pan whisking until the gravy thickens and coats the back of a spoon.  The amount of slurry you will need will depend on the amount of drippings your roast makes.  Note – only do this process with a metal pan directly on the stove top.  If your baking dish is glass or ceramic, transfer the drippings to a large saucepan and follow the same steps.