Crown Roast of Pork

Crown Roast of Porkwith ART’s Bramley Apple Stuffing

The queen of preserves shares another seasonal recipe

Alice Rebecca Talbot

owner of

ART’s – Craft Kitchen

In homage to Crown Roast of Pork Day on 7 March, this impressive center-piece will wow anyone you wish to entertain. Classic and delicious, it’s sure to be a showstopper!

INGREDIENTS: Serves 4-6

The Main Event• 1 medium-sized pork loin with ribs (minimum weight 1kg)• 1kg potatoes (boiled and mashed)• 4 medium-sized carrots (sliced)• 2 medium heads of broccoli• 1 x 226g jar of ART’s Bramley Apple Sauce

The Stuffing• 1 white onion• 1 red onion• 2 cloves of garlic (chopped)• 250g fresh breadcrumbs (use quality sliced white bread)• 1 tsp dried sage• 1 tsp dried rosemary• 113g ART’s Bramley Apple Sauce (half a jar)• 1 egg, beaten• 1 tbsp olive oil• 1 tbsp butter

METHOD:To Make the StuffingPreheat the oven to 180°C. Melt the oil and butter together in a heavy frying pan. Finely chop the onions and garlic, then cook until soft. Crumble in the breadcrumbs and add the remaining ingredients. Mix everything thoroughly. Transfer the stuffing into a mediumsized roasting tray and bake for approximately 20 minutes, until golden brown on top with a lovely crust. Cut into squares and serve alongside the meal.

Tip: You can prepare this in advance and store it in the fridge until needed.

The Main EventPreheat the oven to 180°C. Prepare the pork by placing it on a roasting tray. Season with salt, pepper, and a light glaze of olive oil. Check the weight of your loin and allow 25 minutes per 450g. The meat can be cooked in advance and left to rest, covered in foil, while the vegetables are prepared. Be sure to keep the tray of meat juices for making the gravy.

Wash and prepare the vegetables, then place them in pans of salted boiling water. Begin with the potatoes, allowing 30 minutes to cook. After 10 minutes, add the carrots and broccoli.

For the gravyAdd 2 tablespoons of plain flour and a dash of gravy browning to the roasting tray. Pour in approximately 1 pint of boiling water and stir well over medium heat until smooth, thick, and piping hot. To serve, carve the pork and arrange the ribs into a crown shape at the center of a serving plate. Plate up the vegetables and serve with ART’s Bramley Apple Sauce.