Crown Roast of Pork with Corn Bread-Poblano Stuffing

Crown Roast of Pork with Corn Bread-Poblano Stuffing
Photo by Deborah Ory

Ingredients

  • 1 10-pound crown roast of pork, rib ends frenched
  • 1 shallot
  • 2 large eggs
  • 6 cups corn bread for stuffing
  • ½ cup chicken stock or low-sodium chicken broth
  • 1 teaspoon freshly ground black pepper
  • 1 ½ teaspoons kosher salt
  • + 12 more ingredients
    • 1 cup fresh cilantro leaves
    • 1 celery
    • 1 medium yellow onion
    • 4 cloves garlic
    • 4 tablespoons unsalted butter
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon hot sauce such as Tabasco
    • 3 tablespoons extra-virgin olive oil
    • 4 large poblano chiles
    • 2 tablespoons fresh sage
    • ½ teaspoon salt
    • 1 clove garlic

In blender, purée olive oil, garlic, shallot, sage, salt, and pepper until blended. Rub mixture over roast, concentrating on areas between chops. Transfer roast to roasting pan. Cover with foil and refrigerate overnight or up to 48 hours. Let sit at room temperature 1 hour before roasting. Prehea...

View full recipe at Epicurious

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