Meat's

CANE SYRUP GLAZED CROWN ROAST

INGREDIENTS:

• 1 crown roast of pork
• 1/2 cup butter

FOR STUFFING:

• 1 cup chopped onions
• 1 red apple sliced
• 1 cup chopped celery
• 2 cups French bread, cubed
• 1/2 cup chopped red bell pepper
• salt and pepper to taste
• 1/2 cup chopped yellow bell pepper
• Pepper Sauce to taste
• 1/4 diced garlic
• 1/2 cup Louisiana Cane Syrup
• 1/4 cup diced andouille sausage
• pinch of thyme
• 1 green apple sliced
• pinch of basil

METHOD:
Preheat oven to 375 degrees F. 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.

Cherry-almond Glazed Pork Roast

• 4 lb Boneless pork roast
• Salt and pepper
• 1 12 oz jar cherry preserves
• 1/4 c Red wine vinegar
• 2 tb Light corn syrup
• 1/4 ts Cinnamon
• 1/4 ts Ground nutmeg
• 1/4 ts Ground cloves
• 1/4 c Toasted slivered almonds

Rub roast with a little salt and pepper. Place
on rack in shallow roasting pan. Roast,
uncovered at 325 degrees for 2-4 hours. Meanwhile,
combine preserves, vinegar, syrup, spices and 1/4
teaspoon salt. Heat and stir until boiling, reduce
heat and simmer for 2 minutes. Add almonds. Keep
sauce warm. Spoon some sauce over roast to glaze.
Return to oven until meat thermometer reads 170
degrees, basting with sauce several times.
Remove from oven and let stand ten minutes. Slice
roast and pass remaining sauce over slices. Heat
and serve.