Crown Roast of Pork with Corn Bread-Poblano Stuffing

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

Ingredients

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

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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