Roast Crown Of Pork With Prune Stuffing
- 8 pounds crown roast of pork
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon freshly-ground black pepper
- 4 tablespoons butter
- 3 celery ribs finely chopped
- 1 small onion diced
- 1/2 pound hot Italian sausage removed from casing
- 1 cup prunes chopped
- 1/4 cup Armagnac or Cognac plus
- 2 tablespoons Armagnac or Cognac divided
- 3 cups reduced-sodium beef broth divided
- 12 slices Atkins Bakery Sliced White Bread cut 1/2" cubes
For pork: Heat oven to 375 degrees. Rub pork with olive oil and sprinkle evenly with salt and pepper. Wrap tips of ribs with aluminum foil to prevent burning. Place pork in a roasting pan. Roast 2 hours or unitl a meat thermometer (not touching the bone) registers 160 degrees.
For stuffing: Melt butter in a large pot over medium heat. Add celery and onion; cook 5 minutes, stirring occasionally, until vegetables are tender. Add sausage, breaking it up into small pieces with a wooden spoon; cook about 12 minutes, or until browned. Add prunes and 1/4 cup of the Armagnac; cook 2 minutes, until liquid is almost evaporated. Add 1 1/2 cups of the stock, bring to a boil. Remove from heat. Add bread cubes; mix until ingredients are evenly combined. Transfer stuffing to a greased 9- by 13-inch baking dish.
Twenty minutes before pork is finished cooking, place stuffing in oven. When pork is done, transfer to a cutting board and let stand 10 minutes before carving.
Pour pan drippings into a measuring cup and skim off the fat. Place roasting pan on stovetop over medium-high heat. Pour remaining 1 1/2 cups stock into pan, along with degreased pan drippings. Scrape up browned bits off the bottom of the pan with a wooden spoon. Add remaining 2 tablespoons Armagnac; reduce heat, and simmer until half the liquid has evaporated, about 5 minutes. Pour into gravy boat and serve over pork and stuffing.
This recipe yields 8 servings.
Carbohydrates: 25 grams
Net Carbs: 17.5 grams
Fiber: 7.5 grams
Protein: 76 grams
Fat: 49 grams