Crown Roast of Pork

Name: Crown Roast of Pork
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 4 Anjou pears, peeled and cut into 1/2-inch dice; 227 grams bacon, cut into 1/4-inch dice; 2 bay leaves; 3 kgs cubed crustless, stale sourdough or peasant bread; 2 ribs celery, cut into 1/4-inch dice; 4 ribs celery, cut into 1/4-inch dice; 227 grams peeled chestnuts, coarsely chopped; 960 milliliters chicken stock, warmed; 2 liters chicken stock; 1 teaspoons crushed red pepper; 91 grams dried cranberries; 480 milliliters dry white wine; 0 fennel bulb, cut into 1/4-inch dice; 1 fennel bulb, cut into 1/4-inch dice; 1 bunch fresh rosemary, picked and finely chopped; 1 bunch fresh sage, picked and finely chopped; 3 cloves garlic, smashed; 3 cloves garlic, smashed and finely chopped; 4 cloves garlic, smashed and finely chopped; 10 servings Kosher salt; 108 milliliters extra-virgin olive oil; 10 servings Extra-virgin olive oil; 1 Spanish onion, cut into 1/4-inch dice; 2 Spanish onions, cut into 1/4-inch dice; 13 ribs pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up; 4 sprigs rosemary, picked and finely chopped

Crown Roast of Pork could be just the dairy free recipe you've been looking for. This recipe makes 10 servings with 1302 calories, 42g of protein, and 42g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, chicken stock, bay leaves, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes roughly 5 hours. If you like this recipe, take a look at these similar recipes: Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy, Crown Roast of Pork, and Crown Roast of Pork.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Rosemary

Garlic

Pork

Sage

Equipment you will use

Bowl

Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.

Ingredients you will need

Olive Oil

Pork

Salt

Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.

Ingredients you will need

Pork

Equipment you will use

Kitchen Twine

Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing.

Ingredients you will need

Chestnuts

Stuffing

Pear

Pork

Equipment you will use

Roasting Pan

Pizza Pan

Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)

Ingredients you will need

Stuffing

Equipment you will use

Baking Pan

Place the garlic and diced veggies around the pork.

Ingredients you will need

Garlic

Pork

Add half the chicken stock, the wine and bay leaves to the pan.

Ingredients you will need

Chicken Stock

Bay Leaves

Wine

Equipment you will use

Frying Pan

Sprinkle everything with salt.

Ingredients you will need

Salt

Cover the pork bones with aluminum foil to prevent the bones from burning.

Ingredients you will need

Pork Bone

Equipment you will use

Aluminum Foil

Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.

Ingredients you will need

Pork

Equipment you will use

Oven

Turn the oven down to 325 degrees F.

Equipment you will use

Oven

Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.

Ingredients you will need

Stock

Pork

When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Oven

Let the pork rest for 20 to 25 minutes.

Ingredients you will need

Pork

Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.

Ingredients you will need

Stuffing

Sauce

Pork

Equipment you will use

Kitchen Twine

Frying Pan

Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.

Ingredients you will need

Olive Oil

Bacon

Equipment you will use

Frying Pan

Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes.

Ingredients you will need

Celery

Fennel

Onion

Salt

Add the rosemary and garlic and cook for 1 to 2 minutes more.

Ingredients you will need

Rosemary

Garlic

Toss in the chestnuts, cranberries and pears, and stir to combine.

Ingredients you will need

Cranberries

Chestnuts

Pear

Add the wine and let it reduce by half.

Ingredients you will need

Wine

Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock.

Ingredients you will need

Bread