Cane Syrup Glazed Crown Roast

Recipe Ingredients

1		Crown roast of pork
1/2 cup	99g / 3.5oz	Butter
		For Stuffing
1 cup	62g / 2.2oz	Chopped onions
1		Red apple sliced
1 cup	110g / 3.9oz	Chopped celery
2 cups	474ml	French bread - cubed
1/2 cup	73g / 2.6oz	Chopped red bell pepper
		Salt and pepper to taste
1/2 cup	73g / 2.6oz	Chopped yellow bell pepper
		Louisiana gold pepper sauce to taste
1/4		Diced garlic
1/2 cup	164g / 5.8oz	Louisiana cane syrup
1/4 cup	36g / 1.3oz	Diced andouille sausage
1		Thyme
1		Green apple sliced
1		Basil

Recipe Instructions

Preheat oven to 375F.

In a ten inch saute pan melt butter over medium high heat. Add onions, celery, bell peppers, garlic and Andouille. Saute vegetables until wilted, approximately three to five minutes. Add apples and bread crumbs and blend mixture well.

Tie roast together using thread to form a crown and secure with skewers. Season with salt, pepper, thyme and basil. Spoon stuffing mixture into the center of roast. Cover roast completely with aluminum foil and bake for 1 hour. Remove foil and allow to brown.

Source:
Chef John Folse

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