Crown Roast of Pork

Ingredients:

1 ½ Tbsp dry rubbed sage 2-14 oz cans low salt chick broth
1 Tbsp sea salt ½ cup applejack (at liquor store)
2 lg garlic cloves, pressed ¼ stick butter
1 tsp dried thyme 1 cup finely chopped onion
¾ tsp allspice 2 Tbsp flour
6 ½ to 7 lb. crown roast 1/3 cup Dry Marsala Wine
½ cup frozen apple juice concentrate, thawed


Preparation:

Combine sage, salt, garlic, thyme & ½ teaspoon allspice in bowl. Fold double layer of heavy duty foil into 4” square. Push foil thru roast to bottom to cover opening so stuffing won't fall out later. Place roast on rack in large roasting pan. Rub sage mixture over, cover and refrigerate overnite.

Preheat oven to 450. Place pork in oven: reduce to 325. Roast pork for 1 hour and 30 minutes. Fill cavity w/ enough stuffing to mound in center. Continue roasting until thermometer inserted into center of pork registers 160. About 1 hour and 20 minutes. Meanwhile, boil broth in large saucepan until reduced to 1 1/3 cups.

Carefully transfer pork to platter. Pour off fat from pan. Place pan over med-high heat. Add applejack and marsala, bring to boil scraping up any brown bits. Remove from heat. Melt butter in heavy large skillet over med-high heat. Add onion and sauté till tender. Add flour & 1 tsp sage; stir 1 minute. Whisk in reduced broth, applejack and marsala mixture. Boil till thickened to sauce consistency. Stir in 1/8 teaspoon of allspice. Season w salt & pepper.
**Note: Mom makes one and half times this recipe for 8 people.