Royal Crown Roast of Pork with Stuffing

Royal Crown Roast of Pork with Stuffing

Course: Entree

Cuisine: American

Prep Time: 1

Cook Time: 3

Total Time: 4

Servings: people

Calories: 278kcal

Author: Kris Longwell

This Royal Crown Roast of Pork with Stuffing is truly a majestic and impressive dish! And the taste is just amazing. Be sure to special-order the crown roast from your butcher in advance. Holiday magic on a platter. Amazing.

Print Recipe

Equipment

Roasting pan
Instant-read thermometer

Ingredients

For the Stuffing

1 lb artisanal bread 1 loaf, cut into 1-inch cubes, then roughly pulsed to coarse crumbs in a food processor
9 tablespoon unsalted butter divided, 6 for breadcrumbs and 3 for onions
teaspoon Kosher salt
3 cups onion white or yellow, chopped
2 tablespoon sage fresh, chopped
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
1 teaspoon ground black pepper
2 tablespoon apple cider vinegar
½ cup white wine
1 lb ground pork
1 cup celery chopped
1 cup dried cranberries

For the Roast

1 9 to 10 lb crown roast of pork frenched and tied together in a circular formation
2 tsp Kosher salt
1 teaspoon black pepper freshly ground
1 teaspoon fresh sage finely chopped
1 teaspoon fresh thyme finely chopped
¾ cup chicken stock plus more during the roasting, usually another 1 cup.
¾ apple cider
Coarse sea salt for seasoning the final, cut chops

For the Sauce/Gravy

½ cup white wine
1½ cups chicken stock
3 teaspoon corn starch combined with 3 tablespoon of water
2 tablespoon unsalted butter

Instructions

Make the Stuffing

Cook breadcrumbs and 1 teaspoon salt in 6 tablespoon butter in a large nonstick skillet over medium heat, stirring, until golden and crisp, about 15 to 20 minutes. Set aside.
1 lb artisanal bread, 9 tablespoon unsalted butter, tsp Kosher salt
Meanwhile, cook onions with ¾ teaspoon Kosher salt in 6 tablespoon butter in a large skillet or pan over moderate heat, stirring occasionally, until pale and slightly golden, about 15 to 20 minutes.
3 cups onion
Add the sage, rosemary, thyme, and 1 teaspoon black pepper to the onions and cook, stirring, for 2 to 3 minutes.
2 tablespoon sage, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon ground black pepper
Add vinegar and wine and bring to a boil, stirring occasionally, until the liquid is evaporated, then remove from heat.
2 tablespoon apple cider vinegar, ½ cup white wine
In a large bowl, add the onion mixture and stir in the ground pork (uncooked), celery, cranberries, and toasted bread crumbs.
1 lb ground pork, 1 cup celery, 1 cup dried cranberries

Cook the Roast and Stuffing

Preheat to 350°F.
Stir together salt, pepper, sage, and thyme in a small bowl, then rub over the outside and bottom of the roast.
1 9 to 10 lb crown roast of pork, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon fresh sage, 1 teaspoon fresh thyme
Place the roast in a roasting pan and mound about 2 cups stuffing loosely on the top, between the bones. Tightly cover the bones and the stuffing with foil. Add the stock and apple cider to the pan.
¾ cup chicken stock, ¾ apple cider
Transfer remaining stuffing to a buttered 2-quart baking dish and cover with foil. Refrigerate until ready to bake.
Insert an instant-read thermometer 2 inches into the center of the meat (do not touch bones). Roast pork in the lower third of the oven. Roast until internal temperature reaches 155°F, about 2¼ to 2¾ hours total. IMPORTANT: Check the pan approximately every 30 minutes. If the liquid is getting thin, add more stock, usually about ¼ cup each time.
After 2 hours, remove the foil from the roast and place the additional stuffing in the oven (this will be about 30 minutes before the roast is done). Once the roast has reached 155°F, remove from the oven. Take off the foil from the stuffing and increase the oven temperature to 400°F, and continue to cook until the top is crisp, 15 minutes more.
When you remove the roast from the oven, let it rest in the pan for 10 minutes and then use a large flat spatula to transfer it to a platter and let it stand for another 20 minutes.

Make the Sauce/Gravy

While the roast is resting, make the sauce by transferring the juices from the roasting pan to a fat separator or a glass jar, and skim off the fat.
Place the roasting pan across two burners on the stove. Turn to medium-high heat on both burners.
Add the wine and the stock and bring to a boil, and cook until reduced slightly, about 3 to 5 minutes. Use a wooden spoon to deglaze the pan, scraping up bits stuck to the bottom.
½ cup white wine, 1½ cups chicken stock
Add the pan juices and the corn starch slurry. Stir and cook until slightly thickened, about 3 to 4 more minutes.
3 teaspoon corn starch
Remove from heat and stir in butter and season to taste, with salt and pepper.
2 tablespoon unsalted butter
Strain the sauce into a gravy boat.

Serving the Roast

Carve pork between the bones. Sprinkle each chop with a pinch of coarse sea salt.
Coarse sea salt
Serve warm with the stuffing and the sauce/gravy.

Video

Notes

A crown roast of pork can be ordered from your butcher. Make sure the tips of the chops are frenched, with the meat cut away, exposing the bone.

The dressing can be made up to one day in advance. Don't cook the ground pork prior to baking.

Tightly cover the bones and the stuffing on the roast until the last 30 minutes of cooking. Once you remove the foil, keep an eye on the roast; if the stuffing and bones are starting to get too dark, add the foil back over it.

Use an instant-read thermometer in several places throughout the roast. The stuffing can act as an insulator and cause some parts of the roast not to cook as evenly as other sections. The internal temperature should not be below 150°F to 155°F.

Place the additional stuffing in the oven 30 minutes before removing the roast (usually after about 2 hours of roasting the pork). Once the roast comes out, remove the foil from the dish of stuffing, and increase the oven temperature to 400°F. Bake for another 15 to 20 minutes, until toasty on top.

Keep leftovers in the refrigerator for up to 1 week and freeze for up to 2 months.

Nutrition