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

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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