1 teaspoon commercial brown bouquet sauce or Demi Glaze
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 (6- to 7-pound) crown roast of pork
1/4 teaspoon pepper
appx. 1 pound andouille stuffing
1 1/2 pounds new potatoes or sliced white potatoes
1/3 cup gluten free rice or all purpose flour
Combine 1 cup water, Worcestershire sauce, and bouquet sauce; brush surface of roast with water mixture. Sprinkle with salt and pepper. Spoon sausage into center of roast. Place a small piece of aluminum foil on each bone end. Place roast, bone end up, in a cast iron dutch oven. Pour remaining water mixture and 2 cups water over roast. Insert meat thermometer, being careful not to touch bone or fat.
Bake at 375° for 15 minutes; reduce heat to 325°, and bake 1 hour. Add potatoes to dutch oven around the sides of the roast and continue baking 1 hour uncovered or until meat thermometer registers 170°. Baste several times while cooking. Remove roast and potatoes to a warm serving platter, reserving pan liquid. Let roast stand 10 to 15 minutes before slicing.
Degrease pan liquid; pour into a medium saucepan. Combine flour and remaining 1/2 cup water, stirring until smooth. Pour flour mixture into pan liquid; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
You can add applesauce to the gravy for a sweeter taste.
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