Ingredients: |
Ingredients: For stuffing: 2 lb onions, finely chopped (6 cups)
2 ½ teaspoons salt
1 ½ sticks (¾ cup) unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
1 teaspoon black pepper
1 ½ tablespoons cider vinegar
½ cup dry white wine
1 (1-lb) piece fresh Pullman loaf cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
¾ lb ground pork (usually comes with crown roast, see below)
1 cup finely chopped celery
For roast: 1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or thyme
2 teaspoons salt
½ teaspoon black pepper
1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
1 ½ cups water
For sauce: ½ cup dry white wine
1 ½ cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter
Special equipment: an instant-read thermometer
|
Directions: |
Directions:Make stuffing:
Cook onions with 1 ½ teaspoons salt in ¾ 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 ¾ 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 ⅓ of oven & another on bottom of oven & preheat oven to 350°F.
Stir together sage, marjoram, salt, & pepper in a small bowl, then rub over outside &bottom of roast. Put roast in a small flameproof roasting pan & mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish & chill until ready to bake.
Roast pork in lower third of oven, covering stuffing & tips of ribs with a sheet of foil after about 30 minutes & adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 ¼ to 2 ¾ hours total.
Bake remaining stuffing (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. Serves 8 to 12
Make sauce while pork stands:
Transfer juices from roasting pan to a bowl & skim off fat. Place roasting pan across 2 burners, then add wine to pan & boil over high heat, stirring & scraping up brown bits, until reduced by ½, about 5 minutes. Add reserved onion mixture, broth, pan juices, and juices on platter from roast & bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter & swirl pan until incorporated. Season with salt & pepper. |
This recipe for Crown Roast of Pork with Savory Bread Stuffing is from