Stuffed Crown Roast of Pork

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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