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Stuffed Crown Roast of Pork

Author: chefs-mate Cooking Method: Baking, Roasting Cuisine: Mediterranean Courses: Main Courses

Difficulty: Advanced

Servings: 16 Calories: 60.5

Dietary:

G Gluten-free

Description

This impressive Stuffed Crown Roast of Pork is the ultimate centerpiece for holiday gatherings or special family dinners. The ring of rib bones creates a dramatic presentation, while the center is filled with a savory stuffing made from sautéed celery, onions, sweet peppers, and fresh herbs like marjoram and thyme. The pork roasts until tender and juicy, absorbing the flavors of the stuffing and pan drippings. The combination of the crisp, seasoned bone tips and the moist, herbaceous bread mixture offers a perfect balance of textures.

Directions

Preheat oven to 325°F (163°C).
Place the crown roast, bone ends up, on a wire rack set in a shallow roasting pan.
Cover the bone tips with small pieces of aluminum foil to prevent burning.
Roast the pork in the preheated oven for 2 hours.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add celery, onion, red pepper, and green pepper; sauté until lightly browned and tender, about 5-7 minutes.
Remove skillet from heat and stir in marjoram, thyme, cracked black pepper, salt, and water.
Use a wooden spoon to scrape any browned bits from the bottom of the skillet into the liquid.
In a large bowl, combine the bread cubes, chopped parsley, and the vegetable mixture from the skillet.
Toss gently until the bread is evenly moistened by the liquid and well mixed with the vegetables.
Cover the bowl and set the stuffing aside.
After 2 hours, remove the pork roast from the oven.
Spoon the bread stuffing mixture into the center hollow of the crown roast.
Drizzle some of the pan drippings from the roasting pan over the stuffing.
Return the roast to the oven and bake for 30 to 45 minutes more, or until a meat thermometer inserted into the thickest part of the meat registers 155°F.
Remove from oven and let the pork stand for 10 to 15 minutes before carving. The internal temperature will rise to 160°F during this time.
Transfer the roast to a serving platter and remove the foil from the bone tips.
Decorate the rib bones with paper booties or kumquats if desired.
To carve, use a sharp knife and carving fork to slice down between the ribs, removing one chop at a time.
Serve each chop with a spoonful of the stuffing.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 60.5kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.2g6%
Cholesterol 20.0mg7%
Sodium 15.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Stuffed Crown Roast of Pork