Roast Crown Of Pork With Prune Stuffing

Roast Crown Of Pork With Prune Stuffing
Roast Crown Of Pork With Prune Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • pork:

  • 8

    pounds crown roast of pork

  • 1

    tablespoon olive oil

  • 2

    teaspoons salt

  • 1

    teaspoon freshly-ground black pepper

  • stuffing:

  • 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

Directions

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 Calories: 875

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