- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Cane Syrup-Glazed Crown Roast
Ruth Brister
Ingredients
1 crown roast of pork
1/2 cup butter
Stuffing:
1 cup chopped onions
1 red apple sliced
1 green 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
Hot pepper sauce to taste
1/4 cup garlic, diced
1/2 cup Louisiana Cane Syrup
1/4 cup andouille sausage, diced
Pinch of thyme
Pinch of basil
Directions
Preheat oven to 375 degrees F. In a 10-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 breadcrumbs and blend mixture well. Tie roast together using thread to form a crown and secure with skewers. Season the roast with salt, pepper, thyme and basil. Spoon stuffing mixture into the center of roast. Cover roast completely with aluminum foil and bake for one hour. Remove foil and allow to brown.