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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network