This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.
Provided by Marc Boyer
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
- Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.
- Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
- Boil 2 cups broth and vermouth in large saucepan until reduced by half.
- Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
- Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
- Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.
- Carve pork between the bones into chops. Serve with stuffing and gravy.
Nutrition Facts : Calories 857.8 calories, Carbohydrate 50.2 g, Cholesterol 151 mg, Fat 43.3 g, Fiber 1.9 g, Protein 52.5 g, SaturatedFat 17.8 g, Sodium 958.9 mg, Sugar 8.3 g
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