Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Name: Crown Roast of Pork with Onion and Bread-Crumb Stuffing
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 237 milliliters finely chopped celery; 2 Tbsps cider vinegar; 2 teaspoons cornstarch, dissolved in 2 tablespoons water; 118 milliliters dry white wine; 454 grams fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor; 1 teaspoon finely chopped fresh marjoram or thyme; 1 teaspoon finely chopped fresh sage; 340 grams ground pork (usually comes with crown roast, see below); 355 milliliters reduced-sodium chicken broth; 1 liters lb onions, finely chopped; 4 kilograms crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above); 2 teaspoons salt; 2 Tbsps cold unsalted butter; 355 milliliters water

Crown Roast of Pork with Onion and Bread-Crumb Stuffing might be just the main course you are searching for. One serving contains 799 calories, 86g of protein, and 35g of fat. This recipe serves 12. From preparation to the plate, this recipe takes around 25 hours. It is perfect for Thanksgiving. Head to the store and pick up pepper, coun

Instructions

Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more.

Ingredients you will need

Butter

Onion

Salt

Equipment you will use

Frying Pan

Add sage, marjoram, and pepper and cook, stirring, 5 minutes.

Ingredients you will need

Marjoram

Pepper

Sage

Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.

Ingredients you will need

Vinegar

Wine

Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.

Ingredients you will need

Breadcrumbs

Butter

Salt

Equipment you will use

Frying Pan

Reserve 1 cup onion mixture, covered and chilled, for sauce.

Ingredients you will need

Onion

Sauce

Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.

Ingredients you will need

Ground Pork

Celery

Equipment you will use

Bowl

Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.

Equipment you will use

Oven

Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan.

Ingredients you will need

Marjoram

Stuffing

Pepper

Water

Sage

Salt

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bowl

Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.

Ingredients you will need

Stuffing

Equipment you will use

Baking Pan

Oven

Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.

Ingredients you will need

Pork Roast

Stuffing

Water

Meat

Ribs

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Frying Pan

Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Aluminum Foil

Transfer pork to a platter and let stand 30 minutes.

Ingredients you will need

Pork

Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes.

Ingredients you will need

Gravy

Wine

Equipment you will use

Roasting Pan

Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes.

Ingredients you will need

Corn Starch