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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 rack-1204-mla100761.jpg
Ingredients Ingredient Checklist 1 large loaf rustic bread, trimmed of crust and torn into pieces (8 cups) 6 tablespoons unsalted butter 2 cups coarsely chopped onions 1/4 cup minced garlic 12 ounces pancetta, cut into small strips 1 1/2 cups coarsely chopped prunes 1 1/2 cups pine nuts, toasted 3 tablespoons finely chopped fresh rosemary, plus sprigs (optional) for garnish 1 cup homemade or low-sodium store-bought chicken stock 1 cup dry white wine Coarse salt and freshly ground pepper 1 crown roast of pork (8 to 10 pounds), frenched 10 Seckel pears, for garnish (optional) 10 lady apples, for garnish (optional)
Cook’s Notes The hollow in the crown of the roast is filled with a fragrant fruit-and-herb bread stuffing.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 rack-1204-mla100761.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
rack-1204-mla100761.jpg
rack-1204-mla100761.jpg
Ingredients
Ingredients
- 1 large loaf rustic bread, trimmed of crust and torn into pieces (8 cups) 6 tablespoons unsalted butter 2 cups coarsely chopped onions 1/4 cup minced garlic 12 ounces pancetta, cut into small strips 1 1/2 cups coarsely chopped prunes 1 1/2 cups pine nuts, toasted 3 tablespoons finely chopped fresh rosemary, plus sprigs (optional) for garnish 1 cup homemade or low-sodium store-bought chicken stock 1 cup dry white wine Coarse salt and freshly ground pepper 1 crown roast of pork (8 to 10 pounds), frenched 10 Seckel pears, for garnish (optional) 10 lady apples, for garnish (optional)
Directions
Preheat oven to 350 degrees. Spread out bread pieces on a rimmed baking sheet. Bake until lightly toasted, about 25 minutes. Remove. Raise oven temperature to 400 degrees.
While bread toasts, melt butter in a large saute pan over medium-low heat. Add onions and garlic; cook, stirring occasionally, until softened and translucent, about 10 minutes. Add pancetta. Raise heat to medium-high; cook, stirring, until browned, about 5 minutes. Remove pan from heat. Stir in prunes, pine nuts, and 1 tablespoon rosemary. Transfer to a large bowl. Let cool completely.
Stir reserved bread, the stock, and wine into onion mixture. Season with salt and pepper, and set aside.
Rub pork all over with salt, pepper, and remaining 2 tablespoons rosemary. Transfer to a roasting pan. Loosely fill cavity with stuffing. Transfer remaining stuffing to a 9-by-13-inch baking dish.
Cover pork with foil. Roast until thickest part of pork (avoiding bones) registers 160 degrees, about 2 hours. While pork roasts: Bake stuffing, uncovered, until heated through and crisp, about 45 minutes. If desired, roast pears and apples in another 9-by-13-inch baking dish until soft and apples burst, 35 to 40 minutes.
Let pork stand 20 minutes. Garnish with pears, apples, and rosemary sprigs, if desired. Serve with stuffing.
Cook’s Notes The hollow in the crown of the roast is filled with a fragrant fruit-and-herb bread stuffing.
Cook’s Notes
The hollow in the crown of the roast is filled with a fragrant fruit-and-herb bread stuffing.
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All Reviews for Crown Roast of Pork
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crown Roast of Pork
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
