Crown Roast of Pork with Corn Bread-Poblano Stuffing

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

Ingredients

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

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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