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Tyler Florence’s pork roast with apple stuffing

Want to spruce up your Christmas staples? Celebrity chef Tyler Florence shares easy-to-follow recipes for a decadent and impressive holiday meal:

Pork crown roast
Servings:

Serves 12-14

Ingredients

    • 10-lb pork rib roast (about 12-14 ribs)
    • 1/2 bunch thyme, roughly chopped
    • 1/2 bunch of fresh sage, leaves roughly chopped
    • 5 cloves of garlic, peeled and minced
    • Kosher salt and freshly ground black pepper
    • Extra-virgin olive oil
    • Apple Pecan Stuffing (recipe below)

Preparation

Baking Directions:

Preheat oven to 375 degrees F and set a rack in the bottom third of the oven so the roast will fit completely inside. In a small mixing bowl combine roughly chopped thyme, sage, minced garlic, salt and pepper. Stir to combine and wet with olive oil. Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its “crown” shape. Place in a turkey roaster on a rack. Using a brush, smear all over with the seasoning paste, ensuring to get it all over. Fill the cavity with apple-pecan stuffing (recipe follows). Cover the tips of the rib bones with foil, then place the whole roast in the oven and bake for 2 hours and 30 minutes — a meat thermometer inserted near the bone should read 150 degrees F when done. Cover the stuffing with foil if it becomes too brown during the cooking process. Remove from the oven and allow to rest for 30 minutes before cutting.Serve with stuffing and gravy (see recipes below).

Apple pecan stuffing
Servings:

Yield: about 4 cups

Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 1 clove of garlic, gently bashed with the side of your knife
    • 1 bunch fresh sage, whole on stem
    • 4 sprigs fresh thyme
    • 2 large onions, roughly chopped
    • 3 Granny Smith apples, peeled and cut into small wedges
    • 1 1/2 cups raw pecans
    • 5 cups of hand-torn sourdough bread (crusts removed)
    • 2 large eggs
    • 3/4 cup heavy cream
    • 1 1/2 cups low-sodium chicken stock
    • 1/4 bunch fresh flat-leaf parsley, roughly chopped
    • Kosher salt and freshly ground black pepper
    • Extra-virgin olive oil

Preparation

Baking Directions:

Set a large saute pan over medium heat and add olive oil, garlic, sage and thyme. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and set aside on a paper towel to drain. These will be used as a garnish. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apple wedges and pecans. Gently saute until pecans are lightly toasted and apples are just cooked slightly, about 3-5 minutes. In a large mixing bowl combine eggs, cream and chicken stock and stir with a whisk. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing well. Season and finish with a drizzle of olive oil. Stuff into cavity of pork crown roast and cook accordingly with roast. Cover with foil during cooking if the top becomes too brown. Garnish roast with fried sage.

Gravy
Servings:

Yield: 3 cups

Ingredients

    • 2 medium carrots, roughly chopped
    • 1 large onion, roughly chopped
    • 3 ribs of celery, roughly chopped
    • 1 turnip, peeled and chopped
    • 1 large Granny Smith apple, peeled, cored and chopped
    • 1 clove of garlic, peeled
    • Extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons flour
    • 1 quart low-sodium chicken stock
    • 4 tablespoons unsalted butter, cold, cut into cubes
    • 1 cup of apple liqueur - Calvados

Preparation

Baking Directions:

Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set over medium-high heat on the stove top. Add a 2-count of olive oil, then add vegetable pulp. Sweat for 7-8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes, stirring well to incorporate all the flour with the fat in the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Add a splash of Calvados. Simmer, then remove from heat and strain through a sieve. It's okay if some of the pulp goes through as this will naturally add body to the gravy. Add cold butter cubes and swirl to dissolve them. This thickens the sauce and adds a glossy finish and richness. Serve with roast and stuffing.

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