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

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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