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Stuffed Crown Roast of Pork

  • Level: Intermediate
  • Total: 11 hr 15 min (includes marinating and resting times)
  • Active: 1 hr
  • Yield: 6 to 8 servings
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Ingredients

Crown Roast:

2 tablespoons finely minced garlic

2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork

2 tablespoons Dijon mustard 

2 tablespoons extra-virgin olive oil 

One 12-bone pork rack, chine bone removed 

Fresh sage sprigs, for roasting the pork

Kosher salt and freshly ground black pepper

Italian Sausage and Cornbread Stuffing:

1 tablespoon olive oil

1 cup ground sweet Italian sausage

1/2 cup finely chopped carrots 

1/2 cup finely chopped celery 

1/2 cup finely chopped onions 

Kosher salt and freshly ground black pepper

1/2 teaspoon grated nutmeg

1/4 teaspoon allspice 

3 cups diced cornbread (1/2-inch pieces) 

1/2 cup finely chopped scallions 

1/2 cup finely chopped apples 

1/2 cup currants 

2 tablespoons finely minced fresh sage

2 cups chicken stock (less or more depending on your preference), hot 

Dijonnaise:

6 cups heavy cream

1/2 cup finely minced apples 

1/4 cup Dijon mustard 

1 sprig fresh sage, minced

Kosher salt and freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. Preheat the oven to 425 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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