Pork Crown Roast with Apple Pecan Stuffing

By [e-mail]

Ingredients

• 10 pound Pork rib roast ; 12-14 ribs
• 1/2 bunch Thyme ; roughly chopped
• 1/2 bunch Fresh sage ; leaves roughly chopped
• 5 cloves Garlic ; peeled and minced
• Kosher Salt and Pepper
• Extra virgin olive oil
• ~~ -- Apple Pecan Stuffing -- ~~
• 3 tablespoon Extra virgin olive oil
• 1 clove Garlic ; gently bashed with the side of knife
• 1 bunch Fresh sage ; whole on stem
• 4 sprigs Fresh thyme
• 2 large Onions ; roughly chopped
• 3 Granny Smith apples ; peleed and cut into small wedges
• 1 1/2 cups Raw pecans
• 5 cups Sour dough bread ; crusts removed, hand-torn
• 2 large Eggs
• 3/4 cup Heavy cream
• 1 1/2 cups Chicken stock ; low sodium
• 1/4 bunch Fresh parsley ; roughly chopped
• Kosher salt and pepper
• Extra virgin olive oil

Details

Servings 12

Preparation

Step 1

Crown Roast

Preheat oven to 375 degrees and set a rack in the bottom third of the oven so the roast will fit.

In a small mixing bowl combine thyme, sage, minced garlic, salt and pepper. Stir to combine and wet with olive oil. Take crown roast and french the bones. Make a small cut into the meat in between each rib so you can wrap it into a circle easily.

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 shape. Place in a turkey roaster on a rack. Using a brush, smear the seasoning paste all over, ensuring to get in all over. Fill the cavity with stuffing.

Cover the tips of the rib bones with foilo, then place the whole roast in the oven and bake for 2 hours and 30 minutes - a meat thermometer inserted near the bone should read 150 degrees when done. Cover the stuffing with foil if it becomes too brown during the cooking process. Remove from the over and allow to rest for 30 minutes before cutting.

Apple pecan stuffing

Set a large saute pan over medium heat and add olive oil, garlic, sage and thyme. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and set aside on a paper towel to drain.

These will be used as a garnish. 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 apple wedges and pecans. Gently saute until pecans are lightly toasted, and apples are jost cooked clightly, about 1-5 minutes.

In a large mixing bowl, combine eggs, cream and chicken stock and stir with a shisk. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing well. Season and finish with a drizzle of olive oil

Stuff into cavity of crown roast and cook accordingly with roast. Cover with foil during cooking if the top becomes too brown.
Garnish roast with fried sage.