Stuffed Pork Crown Roast

Stuffed Pork Crown Roast
Stuffed Pork Crown Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Stuffing

  • 1

    pound (10 cups)day old country white bread, crusts removed cut into 1/2 inch cubes

  • 1/2

    cup whole milk

  • 3/4

    cup low sodium chicken stock

  • 3

    tbsp vegetable oil

  • 1 1/2

    cups finely chopped yellow onion

  • 4

    cloves garlic,minced

  • 1

    pound ground pork

  • 10

    ounces aged provolone cheese, cut into 3/4 inch cubes

  • 1 1/2

    tbsp minced fresh rosemary

  • Pork

  • 8

    pound (8 rib)crown roast of pork

  • 1

    tbsp finely chopped rosemary

  • Gravy

  • 2

    tbsp flour

  • 1/4

    cup low sodium chicken stock, plus more if needed

  • 1/4

    dry white wine

Directions

1. For the stuffing, place the bread in a large bowl, drizzle with milk and chicken stock and toss; set aside to absorb 2.In a large skillet, heat oil over medium high heat, add the onion, season with salt and cook, stirring often, until the onions are golden and soft about 5 minutes. Add the garlic and cook, stirring often until garlic is golden, about 1 minute. Add the ground pork and cook, stirring occasionally and breaking into bite size pieces with a spoon, until browned all over and cooked through, about 6 minutes. Using a slotted spoon , transfer the ground pork mixture to the bowl with the bread. Add the provolone cheese and rosemary, season with salt and pepper; toss to evenly incorporate 3.For the crown roast, position oven rack to the lower 1/3 of the oven. Remove any racks above it and preheat oven to 450. Place the roast, bones sticking up on a large rimmed baking sheet. Using a sharp knife, make 3/4 inch deep slits into the roast between each bone; season the meat. Cover ends of bones with foil to prevent them from burning. 4. Roast until deep brown about 15-20 minutes. Remove from the oven and discard the foil. reduce the oven temperature to 350.Season the meat side of the racks with the rosemary, patting to adhere. Spoon 2 cups of the stuffing into the center of the roast( You may need to push on the racks where the racks meet to press open the center). Transfer the remaining stuffing into a greased 8x8 baking dish, cover and chill 5.Return the pork to the oven and roast 1 hour. Add the covered dish of stuffing to the oven. Continue to roast for 30- 45 minutes, check temperature. Remove from oven when temperature is 145.Remove the pork from the oven, transfer to a cutting board and let rest for 15 minutes. Reserve the pan juices. Uncover the stuffing and continue to roast until the top is browned in spots about 15 minutes longer 6.While stuffing is continuing to cook, make gravy. In a small bowl whisk the flour and the chicken stock. Pour the pan juices into a medium bowl and let the juices settle; skim the fat from the surface and discard. Set the baking sheet over two burners and heat over medium. Pour the wine onto the baking sheet and cook, scraping up any browned bits from the bottom of the sheet about 1 minute. Add the drippings and the flour mixture and whisk until thickened about 2-3 minutes. If too thick , add more chicken stock; season, place in a gravy boat 7.To serve-remove the kitchen string from the pork. Cut between the bones into individual chops. Serve with stuffing and gravy

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