Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Crown Roast of Pork with Onion and Bread-Crumb Stuffing
Photo by Martyn Thompson

Ingredients

  • ¾ cup unsalted butter
  • 1 ½ cups water
  • 1 ½ tablespoons cider vinegar
  • 1 instant-read thermometer
  • 2 tablespoons fresh sage
  • 1 tablespoon fresh marjoram
  • 1 cup celery
  • + 15 more ingredients
    • 2 pounds onions
    • 1 9- to 10-lb crown roast of pork, rib ends frenched
    • 1 ½ cups reduced-sodium chicken broth
    • 1 teaspoon fresh marjoram or thyme
    • 2 ½ teaspoons salt
    • 2 tablespoons unsalted butter
    • 2 teaspoons cornstarch
    • 2 teaspoons salt
    • ½ teaspoon black pepper
    • ½ cup dry white wine
    • 1 teaspoon black pepper
    • 1 teaspoon fresh sage
    • ¾ pound ground pork (usually comes with crown roast)
    • ½ cup dry white wine
    • 1 1-lb piece fresh Pullman loaf, pain de mie, or country loaf

Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and p...

View full recipe at Epicurious

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