Crown of Pork and Plum Sauce

1 (16-18 rib) crown of pork roast
1 c Apple cider
Salt to taste
Pepper to taste
1 Jar (18-oz) plum jelly
1 Bunch green onions; chopped
3 ts Prepared mustard
1 tb Raisins

Place a large can in center of roast to hold its shape. Place crown in a shallow roasting pan and roast at 325 degrees for 3 hours, basting frequently with cider and pan juices. Season with salt and pepper. For garnish you may fill center with rice or potatoes and put scooped out cherry tomatoes on each bone. Mix jelly, onions, mustard and raisins and heat. Serve with roast. Yield: 8 to 10 servings.

Crown of Pork and Plum Sauce printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.