Crown Roast of Pork with Corn Bread-Poblano Stuffing

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

Ingredients

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

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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