Pork Crown Roast With Fruited Stuffing Supreme Recipes

PORK CROWN ROAST WITH FRUITED STUFFING SUPREME

Steps:

• Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
• Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
• About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. (Remaining stuffing can be baked in 1 1/2-­quart covered casserole.) Cover stuffing with foil only for first 30 minutes. Remove foil and finish roasting.
• Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
• Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.

STUFFED CROWN ROAST OF PORK

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.

CROWN ROAST OF PORK

Steps:

• Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
• Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes.
• Meanwhile, make Mushroom Stuffing. About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.
• Remove pork from oven when thermometer reads 150°F; cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 10°F, and pork will be easier to carve.) Remove foil wrapping from bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.

STUFFED CROWN ROAST OF PORK

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.

CROWN ROAST OF PORK WITH CHESTNUT SAUSAGE STUFFING

Steps:

• Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
• Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward.
• Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape.
• Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven.
• Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing.
• Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl.
• In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme.
• In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point.
• Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.

CROWN ROAST OF PORK WITH STUFFING

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.

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING

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.

STUFFED CROWN ROAST OF PORK

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.

CROWN ROAST OF PORK WITH CHESTNUT AND FRUIT STUFFING WITH PATTI LABELLE

Steps:

• Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib-chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat-side of each rack faces outwards. Season with salt and pepper. Let stand at room temperature for 30 minutes.
• In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan. Fill center cavity with stuffing; cover stuffing with parchment paper. (Extra stuffing can be baked in a buttered baking dish at 375 degrees.until browned and heated through.)
• Roast for 15 minutes; reduce heat to 375 degrees.and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 150 degrees. about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked allover.)
• Remove from oven; let stand 20 minutes. Transfer to a serving platter.

CORN STUFFED CROWN ROAST OF PORK

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.