Imperial Crown Roast of Pork
| Yield: | 1 Servings |
| Categories: |
| 1 | Crown roast of pork; (18-24 ribs) tightly secured for roasting. Trimmings of roast should be ground and reserved for stuffing. | |
| TO PREPARE SAUCE | ||
| 1 | c | Orange juice |
| 1/2 | c | Honey |
| 1/2 | c | Drambuie |
| 12 | oz | Apricot preserves or orange marmalade |
| TO PREPARE STUFFING | ||
| 1 | lb | Ground pork |
| 2 | Whole eggs | |
| 1 | Clove garlic; crushed | |
| 1 | md | Onion; finely chopped |
| 1/2 | c | Drambuie |
| 2 | sl | White bread soaked in 1/4 cup water |
| 1/2 | c | Chopped parsley |
| 1/2 | ts | Salt |
| A few grindings of fresh black pepper |
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