Cornbread Stuffed Crown Roast of Pork

Name: Cornbread Stuffed Crown Roast of Pork
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Southern
Ingredients: 4 Tbsps (1/2 stick) butter; 1 stalk celery, diced; 473 milliliters chicken broth; 1 liters crumbled cornbread; 2 eggs, lightly beaten; 2 Tbsps chopped fresh cilantro; 2 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh sage; 1 clove garlic, minced; 4 cloves garlic, chopped; 1 large green bell pepper, seeded and diced; 1 teaspoon hot sauce (recommended: Paula Deens Hot Sauce); 3 Tbsps olive oil; 0 teaspoons pepper; 1 teaspoon pepper; 2 kilograms crown of pork, rib ends frenched; 1 teaspoons salt; 2 teaspoons salt; 1 medium white onion, diced

Cornbread Stuffed Crown Roast of Pork might be a good recipe to expand your side dish collection. This recipe makes 8 servings with 1025 calories, 53g of protein, and 77g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, celery, garlic, and a few other things to make it today. It is a pretty expensive recipe for fans of Southern food. From preparation to the plate, this recipe takes about 5 hours and 10 minutes.

Instructions

For the pork roast: In a blender, puree the oil, garlic, and sage until smooth. Season with salt and pepper. Rub the mixture over the pork roast, making sure to cover the areas between the chops.

Ingredients you will need

Salt And Pepper

Pork Roast

Garlic

Sage

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Blender

Transfer the pork to a roasting pan and cover it with foil. Refrigerate it for at least 2 hours and up to 48 hours.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

Aluminum Foil

Let stand at room temperature for 1 hour before roasting.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Turn the roast upside down (rib bones down) in the roasting pan. Roast for 15 minutes, and then reduce the heat to 350 degrees F and roast until an instant-read thermometer reads 155 degrees F when inserted 2 inches into the center of the meat, about 1 1/2 hours more.

Ingredients you will need

Meat

Equipment you will use

Roasting Pan

Kitchen Thermometer

For the stuffing: Melt the butter in a large skillet over medium-high heat.

Ingredients you will need

Stuffing

Butter

Equipment you will use

Frying Pan

Add the green pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes. In a large bowl, combine the vegetable mixture with the crumbled cornbread.

Ingredients you will need

Green Pepper

Cornbread

Vegetable

Celery

Garlic

Onion

Equipment you will use

Bowl

Add the eggs, broth, rosemary, cilantro, hot sauce, salt, and pepper and stir to combine. Slowly stir in more broth, if needed, until the stuffing is moistened. Press the stuffing into a 2-quart casserole.

Ingredients you will need

Hot Sauce

Cilantro

Rosemary

Stuffing

Pepper

Broth

Egg

Salt

Thirty minutes before removing the roast, place the stuffing in the oven.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Bake until golden, about 45 minutes.

Equipment you will use

Oven

When the roast is done, remove it from the oven, tent with foil, and let stand for at least 15 minutes. When the stuffing is done, mound half of it on a serving platter. Flip the roast upright on top of the stuffing. Fill the center of the roast with the remaining stuffing. Slice at the table.

Ingredients you will need

Stuffing

Equipment you will use

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

4Tbsps

(1/2 stick) butter 1stalk

celery, diced 473milliliters

chicken broth 1liters

crumbled cornbread 2

eggs, lightly beaten 2Tbsps

chopped fresh cilantro 2Tbsps

chopped fresh rosemary 2Tbsps

chopped fresh sage 1clove

garlic, minced 4cloves

garlic, chopped 1large

green bell pepper, seeded and diced 1teaspoon

hot sauce (recommended: Paula Deen's Hot Sauce)3Tbsps

olive oil 0teaspoons

pepper 1teaspoon

pepper 2kilograms

crown of pork, rib ends frenched 1teaspoons

salt 2teaspoons

salt 1medium

white onion, diced

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Domaine Leseurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.