Cane Syrup Glazed Crown Roast

Course : Cajun
Serves: 6
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1 medium crown roast of pork
1/2 cup butter
---for stuffing---
1 cup chopped onions
1 medium red apple sliced
1 cup chopped celery
2 cups French bread -- cubed
1/2 cup chopped red bell pepper
1 teaspoon salt and pepper to taste
1/2 cup chopped yellow bell pepper
1 bottle Louisiana gold pepper sauce to taste
1/4 tablespoons diced garlic
1/2 cup Louisiana cane syrup
1/4 cup diced andouille sausage
1 dash thyme
1 medium green apple sliced
1 dash basil

Preparation / Directions:

Preheat oven to 375F. In a ten inch sauté pan melt butter over medium high heat. Add onions, celery, bell peppers, garlic and Andouille. Sauté vegetables until wilted, approximately three to five minutes. Add apples and bread crumbs and blend mixture well. Tie roast together using thread to form a crown and secure with skewers. Season with salt, pepper, thyme and basil. Spoon stuffing mixture into the center of roast. Cover roast completely with aluminum foil and bake for 1 hour. Remove foil and allow to brown. Source: Chef John Folse

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