Crown Roast of Pork with Corn Bread-Poblano Stuffing

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

Ingredients

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

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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