Roast Pork Recipe - Crown Roast

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Roast Pork Recipe - Crown Roast of Pork
 
Crown Roast Of Pork With Sausage And Herb Stuffing

1 crown roast of pork with 16 chops, about 6 lbs
salt and freshly ground pepper
sausage and herb stuffing
1/4 cups unsalted butter
1 large yellow onion; minced
1 large celery stalk; in 1/4 inch dice
2 garlic clove; minced
1/2 pound bulk sweet pork sausage; crumbled
2 1/2 cups fresh herbed bread crumbs; (recipe follows)
1 egg; well beaten
1/4 cups chicken stock; approx.
salt and freshly ground pepper
herbed bread crumbs
4 slices white bread
1 pinch salt
1 pinch freshly ground pepper
1/4 teaspoon chopped fresh thyme; or
1/8 teaspoon dried thyme
1/4 teaspoon chopped fresh rosemary; or
1/8 teaspoon dried rosemary

Position rack in middle of oven and preheat to 400 degrees. Set crown roast on a rack in roasting pan. Season to taste with salt and pepper. Roast, uncovered, on middle rack for 30 minutes. Reduce heat to 320 degrees and, basting frequently with pan juices, continue roasting for 45 minutes. 

Sausage and Herb Stuffing: In a large frying pan over medium low heat, melt butter. Add onion and celery and sauté, stirring occasionally, until soft, for about 15 minutes. Add garlic and sausage and cook, stirring, until sausage is browned, for about 10 minutes longer. Using a slotted spoon, transfer sausage mixture to a bowl.

Discard the fat in the pan. Add bread crumbs and egg to sausage mixture. Add enough chicken stock just to moisten the stuffing, then season to taste with salt and pepper. 

Mound stuffing in center of crown roast and return roast to oven. Bake until an instant read thermometer inserted into center of roast away from bone registers 150~ or a chop is pale pink when cut in the center, for about 3 minutes longer. (Check periodically and cover the rib ends with foil if brown before the meat is done). 

Remove roast from oven, cover with a large piece of foil and let stand for 10 minutes before carving. To serve, cut meat between rib bones. Accompany each serving with a spoonful of stuffing.

Herbed Bread Crumbs: The best bread to use is a coarse-textured white bread that can be purchased sliced in 1- or 1 1/2 pound loaves. Cut the crust off bread and discard. Tear bread into pieces. In a food processor fitted with a metal blade or in a blender, combine bread, salt a pepper. Process bread until it forms coarse crumbs. Add thyme and rosemary and pulse a few times just until well mixed. 

Use immediately, or store in an airtight container in the freezer for up to 1 year.

 

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