Crown Roast of Pork with Corn Bread-Poblano Stuffing

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

Ingredients

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

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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