Crown Roast Of Pork With Fennel-Apple Stuffing & Cider-Bourbon Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1202
FAT
120%
CHOL
164%
SOD
64%

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Ingredients for 10 servings

Kosher salt and freshly ground black pepper

8 oz. bacon (8 to 10 slices), cut crosswise into 1/2-inch-wide strips

2 cups bourbon

2 Tbs. apple cider

1 tsp. kosher salt; more to taste

1 quart apple cider

1/3 cup sour cream

2 Tbs. chopped fresh marjoram

1 lb. Tuscan bread (or similar crusty artisan-style bread), cut into 1/2-inch cubes (8 to 9 cups)

1/2 tsp. ground allspice

1 Tbs. cider vinegar; more to taste

2 Tbs. bourbon

1 medium fennel bulb, cut into medium dice (about 3 cups)

2 cups low-salt chicken broth

2 to 2-1/2 cups low-salt chicken broth

1 Tbs. chopped fresh sage

2 medium-small yellow onions, cut into small dice (about 2 cups)

4 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces (about 4 cups)

16-rib crown roast of pork (8-1/2 to 9-1/2 lb.), chine bone removed and bones frenched; see sidebar below for more information

2 tsp. fennel seeds, lightly chopped or pulsed in a spice grinder

2-1/2 oz. (5 Tbs.) unsalted butter

1/2 tsp. freshly ground black pepper; more to taste

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