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

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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