Crown Roast Of Pork With Onion And Breadcrumb Stuffing Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
• Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
• Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
• Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Steps:

• Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.

Steps:

• Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
• In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
• Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
• Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
• Fill the cavity with Apple Pecan Stuffing.
• Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.

Steps:

• Make stuffing:
• 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. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
• 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.
• Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
• Cook roast and stuffing:
• Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
• 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. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
• 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.
• 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.
• Transfer pork to a platter and let stand 30 minutes.
• Make sauce while pork stands:
• 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. 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. Add butter and swirl pan until incorporated. Season with salt and pepper.
• Carve pork and serve with stuffing and sauce.

Steps:

• For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
• The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
• Preheat the oven to 425 degrees F.
• For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
• Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
• For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
• Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

Steps:

• Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert met thermometer. Roast at 350° for 2 hours., Meanwhile, in a large skillet, cook the pork and sausage until browned; drain and set aside. In the same skillet, saute onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well. , Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve.

Steps:

• Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
• Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
• Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
• Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
• Add a bit more juice if needed.
• The stuffing should be moist enough to hold together when squeezed lightly.
• After you have roasted the meat for 2 hours, remove it from the oven.
• Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
• Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
• Fill the sleeve with the stuffing, fold foil over.
• Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
• Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
• **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.

Steps:

• Make stuffing:.
• 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. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
• 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.
• Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
• Cook roast and stuffing:.
• Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
• 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. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
• 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.
• 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.
• Transfer pork to a platter and let stand 30 minutes.
• Make sauce while pork stands:.
• 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. 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. Add butter and swirl pan until incorporated. Season with salt and pepper.
• Carve pork and serve with stuffing and sauce.
• Cooks' notes:.
• • Stuffing can be made 1 day ahead and chilled, covered.
• • Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting.

Steps:

• Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
• Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
• Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
• Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
• Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and saute 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper.
• Spoon any stuffing not used in crown roast into butter baking dish. Bake alongside pork until heated through, about 40 minutes. Uncover and bake until top begins to brown.

Steps:

• TO MAKE STUFFING: Melt 1/4 cup butter in a large Dutch oven over medium heat. Add celery and onion, and sauté 5 minutes or until tender. Stir in stuffing mix and remaining ingredients, stirring just until mix- hire is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased baking dish. Bake the remainder covered, at 325° for 30 to 35 minutes or until thoroughly heated.
• TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan. Place sprigs and sage leaves over top. Place dish onto a roasting pan. Bake for 2½ hours.
• Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°.
• Remove from oven and begin making the gravy and allow the roast to stand before slicing.
• MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistancy and thicken, about 5 minutes or until thickened to your liking.

Steps:

• Make stuffing:
• Preheat oven to 350°F.
• Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
• Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
• Make roast:
• Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
• Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
• Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
• Make pan sauce:
• Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
• Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
• Remove all foil from roast and carve into chops by cutting between ribs.

Steps:

• Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add water. Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325° for 30 minutes If desired, thicken pan juices to make gravy.

Steps:

• Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

Steps:

• Place pork roast in roasting pan, resting on bone tips (like a rack).
• Insert a meat thermometer into the thickest part of the meat.
• Roast, uncovered, at 325°F for 1 1/2 hours.
• In a medium skillet, heat vegetable oil.
• Sauté onions and celery until onions are golden.
• Transfer to a large bowl.
• Add remaining ingredients and toss well.
• Remove roast from oven; drain off excess fat.
• Turn roast right side up (bones facing up), and replace in pan.
• Fill cavity with stuffing.
• Spoon the rest of the stuffing into a greased baking dish.
• Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
• Let roast stand 15 minutes, prior to slicing.
• Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
• Add apples; saute until apples are tender but still hold shape, about 10 minutes.
• Add sage, thyme and allspice; saute for another minute.
• Add to sausage.
• Stir in stuffing mix.
• Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
• Fill center of crown roast of pork with stuffing (following above directions).
• Transfer remaining stuffing to prepared dish.
• Cover with foil and bake until heated through, about 40 minutes.

Steps:

• Combine the salt, pepper, garlic& worcestershire and rub into the roast.
• Wire or tie ends of roast into a crown shape.
• Place roast on a rack in a large roasting pan.
• Cover ends of bones with foil so they don't burn.
• Bake, uncovered, at 350° for 1.5 hours.
• In the meantime, saute celery and onion in butter until tender in a Dutch oven.
• Stir in prepared stuffing (made according to directions on box), corn, mushrooms, salt, poultry seasoning and remaining pepper until moist.
• Loosely spoon 1-3 cups into center of roast.
• Place remaining stuffing in a greased 2-qt. baking dish.
• Bake roast and stuffing an additional 30 minutes or until a meat thermometer reads 170° and juices run clear and stuffing is hot.
• Transfer roast to serving platter. Let stand for 10 minutes.Cut between ribs to serve.

Steps:

• Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until thermometer inserted into meat between ribs reads 150°. , Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer. , Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until thermometer reads 160°-170°. Let stand for 15 minutes before slicing.

Steps:

• Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Steps:

• Prepare roast:
• In blender, purée olive oil, garlic, shallot, sage, salt, and pepper until blended. Rub mixture over roast, concentrating on areas between chops. Transfer roast to roasting pan. Cover with foil and refrigerate overnight or up to 48 hours. Let sit at room temperature 1 hour before roasting.
• Preheat oven to 450°F. Turn roast upside down (rib bones down) in roasting pan. Roast 15 minutes, then reduce heat to 350°F and roast until instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), about 1 1/2 hours more.
• While roast cooks, prepare stuffing:
• In large skillet over moderately high heat, melt butter. Add poblanos, onion, celery, and garlic, and sauté, stirring, until softened, 7 to 10 minutes.
• In large bowl, combine corn bread and sautéed vegetables. 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. Bake until golden, about 45 minutes.
• 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.