Crown Roast of Pork with Corn Bread-Poblano Stuffing

Ingredients

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

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