With rack in lower third, preheat oven to 425°F. Brush roast with 4 talespoons olive oil, and season with salt and pepper. In small bowl, combine garlic, rosemary, and remaining 2 tablespoons olive oil; spread mixture evenly over meat, inside and out. Place meat on rack in heavy roasting pan. Rast 15 minutes at 425°F; reduce heat to 375°F, and continue roasting, rotating pan after 45 minutes, until meat is well browned, about 1-1/2 hours or until thermometer inserted in meaty center of crown reads 15o°F in several places.
Meanwhile, for stuffing, spread hazelnuts and bread cubes on separate baking sheets, and toast at 375°F until nuts are folden and bread is slightly dried, 10 to 15 minutes; set aside. Oil or butter a 1-1/2 quart casserole, and set aside. Over medium heat, in large fry pan, heat 1-1/2 tablespoons olive oil. Add onion, leeks, celery and garlic. Cook, stirrring constantly, about 5 minutes. Stir in rosemary, sage and poultry seasonin; cok until vegetables are tender, 5 to 10 minutes, more. Removefrom heat, and stir in parsley. Transfer to large mixing bowl, and set aside. Return pan to medium heat; add 1/2 tablespoon olive oil. Remove casing and crumble sausage into pan. Cook until browned, 2-1/2 to 3 minutes, stirring constantly to break up meat. Turn into mixing bowl with vegetables. Return pan to medium heat, again, and add remaining 1/2 tablespoon olive oil. Add pears; stir and cook, just until heated through, 2 to 3 minutes. Then, add wine and chicken broth. Add raisins and, with wooden spoon, scrape brown bits from bottom of pan, cook 2 minutes, more. Turn into casserole with vegetables and sausage; add toasted bread cubes and stir together until bread is all moistened. Add chopped otasted hazelnuts; season with salt and pepper and mix together well. Place in oven along with roast at 375°F for alst 30 to 40 minutes or until roast is done and dressing is hot clear through. Remove roast from oven and let stand 20 minutes. Keep stuffing warm.
For Sauce, remove pan juices to small bowl, and let stand 15 minutes; then carefully remove fat with spoon, and rerutn juices to pan or skillet. Place over medium-high heat and add cider; heat to boiling and cook until liquid is reduced by half, 5 to 7 minutes, all the while stirring brown bits from bottom of pan with a wooden spoon. Stir in broth; season with salt and pepper, and strain into a small saucepan. Stir in golden raisins and apricot preserves; heat to simmer, reduce heat, and fold in butter. Set aside.
To serve, carefully lift roast and place on serving platter; spoon dressing into center, and garnish as desired. Divide roast between ribs and serve with Golden Raisin Hazelnut Dressing, Raisin Apricot Sauce, and seasoned vegetables.
Ingredients
- Pound crown roast of pork
- Salt and freshly ground pepper; to taste
- 6 Tablespoons olive oil, divided
- 4 large cloves garlic, minced
- 2 Tablespoons chopped fresh rosemary
Procedure
Golden Raisin Stuffing
- 1 Cup chopped hazelnuts or blanched almonds
- 3 Cups 1/2-inch bread cubes, lightly toasted
- 2 Tablespoons olive oil, divided
- 1 Cup coatsely chopped yellow onion (about 1/2 medium onion)
- 1 leeks, white and light green part only, cut in 1/4-inch sliced (about 1-1/2 cups)
- 2 stalks celery, diced 1/4-inch (1-1/2 cups diced)
- 1 Tablespoon finely minced garlic (2 to 3 large cloves)
- 1 Tablespoon finely choppede fresh rosemary (2 sprigs, leaves only)
- 1 Tablespoon finely chopped fresh sage (1 stem, about 8 to 10 large leaves)
- 1 Teaspoon poultry seasoning
- 2 Tablespoons coarsely chopped fresh flat leaf parsley
- 4 Ounces sweet Italian sausage
- 1 Red Bartlett or Bartlett pears; peeled, cored and diced 1/2-inch
- 1 Cup white wine
- 1 Cup chicken broth
- 1 Teaspoon salt
- 1 Teaspoon freshly ground black pepper
- 1 Cup California golden raisins
Apricot Raisin Sauce
- 1 Cup apple cider
- 1 Cup chicken broth
- 1 Cup apricot preserves
- 1 Cup California natrual raisins
- 2 Tablespoons softened butter