Crown Roast of Pork with Corn Bread-Poblano Stuffing

Name: Crown Roast of Pork with Corn Bread-Poblano Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoon freshly ground black pepper; 1 stalk celery, diced; 1 liters corn bread for stuffing (1 1/2 recipes) or packaged corn bread stuffing; 2 larges eggs, lightly beaten; 237 milliliters fresh cilantro leaves, chopped; 2 Tbsps fresh sage, chopped; 1 clove garlic, minced; 4 cloves garlic, chopped; 1 teaspoon hot sauce such as Tabasco; 2 teaspoons kosher salt; 59 milliliters chicken stock or low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 4 larges poblano chiles, seeded and diced; 5 kilograms crown roast of pork, rib ends frenched; 1 teaspoons salt; 1 shallot, chopped; 59 milliliters (1/2 stick) unsalted butter; 1 medium yellow onion, diced

You can never have too many main course recipes, so give Crown Roast of Pork with Corn Bread-Poblano Stuffing a try. This recipe serves 10. One serving contains 817 calories, 106g of protein, and 30g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of pepper, sage, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In blender, pure olive oil, garlic, shallot, sage, salt, and pepper until blended. Rub mixture over roast, concentrating on areas between chops.

Ingredients you will need

Olive Oil

Shallot

Garlic

Pepper

Sage

Salt

Dry Seasoning Rub

Equipment you will use

Blender

Transfer roast to roasting pan. Cover with foil and refrigerate overnight or up to 48 hours.

Equipment you will use

Roasting Pan

Aluminum Foil

Let sit at room temperature 1 hour before roasting.

Preheat oven to 450F. Turn roast upside down (rib bones down) in roasting pan. Roast 15 minutes, then reduce heat to 350F and roast until instant-read thermometer registers 155F when inserted 2 inches into center of meat (do not touch bones), about 1 1/2 hours more.

Ingredients you will need

Meat

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

In large skillet over moderately high heat, melt butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add poblanos, onion, celery, and garlic, and saut, stirring, until softened, 7 to 10 minutes.

Ingredients you will need

Poblano Pepper

Celery

Garlic

Onion

In large bowl, combine corn bread and sauted vegetables.

Ingredients you will need

Cornbread

Vegetable

Equipment you will use

Bowl

Add eggs, 1/4 cup chicken stock, cilantro, hot sauce, salt, and pepper. If mixture seems dry, mix in additional stock, slowly, until stuffing is lightly moistened. Press into 2-quart casserole dish. Thirty minutes before removing roast, transfer stuffing to oven.

Ingredients you will need

Stock

Hot Sauce

Cilantro

Stuffing

Pepper

Egg

Salt

Equipment you will use

Casserole Dish

Oven

Bake until golden, about 45 minutes.

Equipment you will use

Oven

When roast is done, remove from oven, tent with foil, and let stand at least 15 minutes (it will stay warm 1 hour). When stuffing is done, mound 1/2 on platter. Flip roast upright on top of stuffing. Fill center of roast with remaining stuffing. Slice at table.

Ingredients you will need

Stuffing

Equipment you will use

Aluminum Foil

Oven