Crown Roast of Pork with Corn Bread-Poblano Stuffing

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

Ingredients

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

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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