CROWN ROAST OF PORK RECIPE Be prepared for the admiring “oohs and ahhs” that will fill the air. Remember, cooking a large amount of food does not mean that you are obliged to eat large portions.

SERVES 8. Serving size: One pork chop and 1 tablespoon of apples.

Ingredients:

3 apples, peeled, cored, and cut into large dice

8 dried pitted prunes

1 tablespoon butter

1 teaspoon granulated garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon pepper

1½ tablespoons olive oil

8 pounds pork ribs (have butcher fashion into crown roast)

Method:

1. Preheat the oven to 375°F.

2. Sauté the apples and prunes in the butter in a skillet over low heat.

3. After 3 minutes, remove the skillet from the heat and set the prunes aside in a separate dish. Let cool.

4. Mix the garlic, thyme, oregano, salt, and pepper with the olive oil until you have a paste. Rub the paste into the meat.

5. Place the meat in a shallow roasting pan and bake for 30 minutes.

6. Reduce the oven temperature to 325°F and roast for 2 hours.

7. Remove the roast from the oven once the internal temperature reads 165°F on a meat thermometer.

8. Place 1 prune on each rib and return the meat to the oven for 20 minutes.

9. Remove the meat from the oven, and put the rest of the cooled fruit into the center of the crown roast.

10. Place 1 pork chop carved from the roast and 1 tablespoon of apples onto one plate for as many servings as necessary. Refrigerate the remainder.