This is a meal fit for a king and queen—or a special holiday celebration. The stuffing may be made one day ahead and stored separately from the meat.
INGREDIENTS
- apple cider
- carrots
- Celery
- chopped oregano
- chopped thyme
- Cider Reduction
- Cider vinegar
- corn roast of pork
- cubed day old cornbread
- Dried cranberries
- Extra Virgin Olive Oil
- garlic cloves
- Garlic Powder
- Granny smith apples
- ground black pepper
- large eggs
- Light brown sugar
- medium onions
- Pork
- Salt
- Stuffing
DIRECTIONS
- For the stuffing, heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, celery, carrots, oregano and thyme
- Preheat the oven to 450°F. Lightly oil a shallow roasting pan.
- Season the pork inside and out with the garlic powder, salt and pepper. Set the pork in the roasting pan and loosely fill with 2 cups of the stuffing. Place the remaining stuffing in a lightly oiled baking dish and cover with aluminum foil.
- Roast pork in the lower third of the oven for 20 minutes. Loosely cover the stuffing and rib tips. Pour cider and 1 cup water into the roasting pan. Reduce the oven temperature to 325°F
- Place baking dish with stuffing in the oven and roast 30 minutes.
- Meanwhile, pour the pan juices into a cup and let stand 5 minutes to allow fat to rise to the top
- Remove stuffing from the roast, slice roast between the bones into 16 chops. Serve pork with stuffing and cider reduction.