Stuffed Crown Roast Of Pork Recipes

STUFFED CROWN ROAST OF PORK

Steps:

• For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
• The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
• Preheat the oven to 425 degrees F.
• For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
• Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
• For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
• Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

STUFFED CROWN ROAST OF PORK

Steps:

• Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert met thermometer. Roast at 350° for 2 hours., Meanwhile, in a large skillet, cook the pork and sausage until browned; drain and set aside. In the same skillet, saute onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well. , Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve.

THE ULTIMATE PORK CROWN ROAST

Steps:

• Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
• In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
• Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
• Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
• Fill the cavity with Apple Pecan Stuffing.
• Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.

STUFFED CROWN ROAST OF PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
• Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
• Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
• Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

CROWN ROAST OF PORK WITH STUFFING

Steps:

• Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

CORN STUFFED CROWN ROAST OF PORK

Steps:

• Combine the salt, pepper, garlic& worcestershire and rub into the roast.
• Wire or tie ends of roast into a crown shape.
• Place roast on a rack in a large roasting pan.
• Cover ends of bones with foil so they don't burn.
• Bake, uncovered, at 350° for 1.5 hours.
• In the meantime, saute celery and onion in butter until tender in a Dutch oven.
• Stir in prepared stuffing (made according to directions on box), corn, mushrooms, salt, poultry seasoning and remaining pepper until moist.
• Loosely spoon 1-3 cups into center of roast.
• Place remaining stuffing in a greased 2-qt. baking dish.
• Bake roast and stuffing an additional 30 minutes or until a meat thermometer reads 170° and juices run clear and stuffing is hot.
• Transfer roast to serving platter. Let stand for 10 minutes.Cut between ribs to serve.

CROWN ROAST OF PORK WITH APPLE STUFFING

Steps:

• Make stuffing:
• Preheat oven to 350°F.
• Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
• Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
• Make roast:
• Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
• Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
• Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
• Make pan sauce:
• Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
• Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
• Remove all foil from roast and carve into chops by cutting between ribs.