Crown Roast of Pork with Stuffing
Crown Roast of Pork Simple and Easy, The Best Stuffing and Gravy
Ingredients
- 11 lbs crown roast of pork, frenched and tied in a circle washed, dried with paper towels
Paste
- 5 tbsp olive oil
- 1 tbsp salt
- 2 tsp ground black pepper
- 10 cloves garlic
- 1 tbsp sage fresh
- 1 tbsp rosemary fresh
- 1.5 tbsp thyme fresh
Stuffing
- 9 slices white bread dried, cubed
- 1 cup yellow onion chopped
- 1 cup celery chopped
- 8 tbsp unsalted butter plus 2 tbsp for greasing dish
- 2 medium tart apples granny smith, diced
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp thyme fresh minced
- 2 tsp sage fresh minced
- 1/4 tsp nutmeg grated
- 1/2 tsp cinnamon ground
- 1/4 cup dried fruit cranberries, figs, cherries or raisins
- 1/4 cup flat leaf parsley chopped
- 1/2 tsp sugar optional
- 1-1.5 cups chicken stock or vegetable stock if vegetarian
Gravy
- 2-4 cups chicken stock
- 1-2 tbsp corn starch more or less as needed
- 3-6 tbsp cold water more or less as needed
- 1/4 tsp apple cider vinegar more to taste
- salt and pepper to taste
Instructions
- For Paste - put the garlic, herbs, salt and pepper in a chopper. Pulse a few times and then add olive oil. Blend into a paste.
- Wash and pat dry the roast with paper towels. Spread the paste all over the meat with your hands. Get in between each chop and rub the paste in really well. Rub some in the middle and the bottom of the roast. Marinate for at least 3 hours if time allows.
- Heat your oven to 350 degrees F/180 C. Set a rack on a half sheet ray. Put the roast on the rack. Cook in the heated oven for 1.5 hours. Turn the pan around and cook for 1 hour and 15 minutes. Internal temperature should be 145 F or 63 C. Insert the thermometer deep into the meat but do not touch bone. Insert in several places around the circle to make sure the entire roast is cooked. Remove from the oven, cover the roast with foil and set aside for 20 minutes. Remove foil and cut between bones.
- Prepare the stuffing during the last hour of cooking time for the roast. Put the slices of bread on a sheet tray and dry it in the oven for 15 minutes at 350 F/ 180 C, while the pork is cooking. Cut the bread into cubes.
- Heat up a wide pan and add 8 tbsp butter. Add the onions, celery and saute until soft. Add the apples, salt, pepper, thyme, sage, nutmeg and cinnamon. Stir to mix everything. Cover and cook for about 10 minutes until the apples are soft. Add the dried fruit, parsley and mix well. Turn off the heat and add bread cubes. Stir, and add chicken stock to moisten the bread. Anywhere from 1 to 1.5 cups. Taste and add more salt or pepper if you like. Adding ½ tsp sugar gives the stuffing a little sweetness.
- Spread 2 tbsp soft butter on the bottom and sides of a casserole dish. Put the stuffing in. Cover with foil. Cook in the heated oven for 30 minutes. Then remove foil and cook at 375 F/190 C for approximately 10 minutes until the top is golden brown.
- Gravy should be made immediately after removing cooked roast from the oven. Move the rack with roast to another tray. Remove all the drippings from the tray while it’s still warm. Pour all the juices and drippings into a saucepan. Remove as much fat as possible using a spoon or a gravy separator. Pour in chicken stock, as much as 4 cups. Bring this to a boil, whisking occasionally.
- Mix cornstarch with water in a small bowl. Once it’s at a full boil, add the cornstarch slurry little at a time and whisk. Boil for a minute and check the consistency. Add a little more of the slurry if the gravy is too thin. If you accidentally used too much corn starch, you can always add a little more stock or water, if you run out of stock. Taste and adjust salt and pepper if you need to. Add a ¼ tsp of apple cider vinegar. Taste and add more if you wish. Strain the sauce to get all the bits out.
- ***After you take the roast out of the oven, put the stuffing in the oven to cook. Then make the gravy.
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