Crowned Roast Pork with Cornbread Stuffing Recipe - What's Cooking Wednesday
Looking for an amazing holiday dinner? Look now further. This spectacular dish can easily double as your holiday center piece.
Ingredients
Pork Roast:
3 tablespoons olive oil
4 cloves garlic, chopped
2 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon pepper
1 (5-pound) crown of pork, rib ends frenched
Cornbread Stuffing:
4 tablespoons (1/2 stick) butter
1 large green bell pepper, seeded and diced
1 medium white onion, diced
1 stalk celery, diced
1 clove garlic, minced
6 cups crumbled cornbread
2 eggs, lightly beaten
2 cups chicken broth
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh cilantro
1 teaspoon hot sauce (recommended: Paula Deen's Hot Sauce)
1/2 teaspoon salt
1/4 teaspoon pepper
Preperation
For the pork roast:
1. In a blender, puree the oil, garlic, and sage until smooth. Season with salt and pepper.
2. Rub the mixture over the pork roast, making sure to cover the areas between the chops.
3. Transfer the pork to a roasting pan and cover it with foil.
4. Refrigerate it for at least 2 hours and up to 48 hours.
5. Let stand at room temperature for 1 hour before roasting.
To Cook the Roast:
1. Preheat the oven to 450 degrees F.
2. Turn the roast upside down (rib bones down) in the roasting pan.
3. Roast for 15 minutes, and then reduce the heat to 350 degrees F and roast until you are at 155 degrees F usually about 90 more minutes.
For the stuffing:
1. Melt the butter in a large skillet over medium-high heat.
2. Add the green pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes.
3. In a large bowl, combine the vegetable mixture with the crumbled cornbread. Add the eggs, broth, rosemary, cilantro, hot sauce, salt, and pepper and stir to combine.
4. Slowly stir in more broth, if needed, until the stuffing is moistened. 5. Press the stuffing into a 2-quart casserole.
6. Thirty minutes before removing the roast, place the stuffing in the oven. Bake until golden, about 45 minutes.
7. When the roast is done, remove it from the oven, tent with foil, and let stand for at least 15 minutes. When the stuffing is done, mound half of it on a serving platter. Flip the roast upright on top of the stuffing. Fill the center of the roast with the remaining stuffing.
8 Slice at the table and enjoy!
How to Make the Ultimate Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Bridget shows Julia how to make Arista, a Tuscan-Style Roast Pork with Garlic and Rosemary.
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Fingerling Potato Stuffing in Pork Crown Roast
Each year when the leaves change color and temperatures drop, our taste buds inevitably start to crave fall-specific foods and flavors. This recipe, featuring an herb-roasted crowned pork loin with a simple-but-elegant fingerling and pearl onion stuffing, will help take some chill out of the fall air (sweater not included).
Smoked Crown Roast of Pork | Smoke a Pork Crown Roast Malcom Reed HowToBBQRight
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Smoked Crown Roast of Pork | How To Cook a Pork Crown Roast
A Crown Roast is made from the center cut, bone –in pork loin. The tips of the Pork Crown Roast rib bones are frenched (or “skinned back”) about an inch exposing nothing but bone and the Pork Crown Roast is rolled and tied back on itself creating a “crown” look.
You can find pork crown roast tied and ready for cooking in most butcher cases.
The bone-in pork loin I have was delivered whole in cryovac packaging. The pork loin bones are frenched, so there’s not much trimming required. You do want to remove any excess silver skin or thick areas of fat on the meat side and feel along the back side for pieces of chine bone. Use a thin bladed knife to remove these if necessary.
To get the pork crown roast to form a shape resembling a crown you need to slice down each bone about an inch deep. This will allow the Crown Roast of Pork to roll end-to-end into a circle. To hold this shape tie a length of butcher twine around the pork crown roast and secure it tight. Now it’s ready for the seasoning.
Traditionally a crown roast is seasoned pretty simple with salt, pepper, and fresh herbs and roasted in the oven; but since I’m doing it on the smoker, I decided to do it more Southern BBQ style. For the seasoning I used my go-to All Purpose blend of Salt, Pepper, and Garlic.
4 parts Salt
2 parts Granulated Garlic
1 part Black Pepper
Sprinkle this mixture over the entire roast top and bottom being sure to get into all the nook and crannies. On top of that, layer on The BBQ Rub. These seasonings add savory, sweet and a touch of heat...perfect for pork!
Let the pork crown roast hang out on the cutting board for a few minutes while the smoker comes up to temperature. For a crown roast I run the pit at 275 degrees with apple BBQr’s Delight pellets. Apple is a mild wood that will give the roast a sweet flavor without overpowering it.
Center the Crown Roast of Pork on the cooking grate and insert a Thermoworks chef alarm probe into the middle of the loin set for 140 degrees. When inserting the probe be sure not to hit bone or you’ll get false readings as it cooks. The most important thing when cooking a roast like this is to watch internal temperature. Pork Loin has to be cooked to at least 145 degrees but due to its’ low fat content it can dry out quick. If you over shoot the final temperature even by 10 degrees the product will be dry and loose flavor. On average you can expect a 2-2 ½ hour cook time for a 10 bone crown roast, but never go by time alone. Trust your thermometer and check it often once it climbs in the 120 degree range. Those least degrees gain fast.
When the internal is reading 140 degrees, it’s time to add a finishing glaze.
Here’s what I used:
8oz Peach Preserves
8oz Vinegar BBQ Sauce (Blue’s Hog Tennessee Red)
2 TBS Salted Butter
In a small sauce pan combine the peach preserves and vinegar sauce over med. High heat until melted. Remove from heat and whisk in the butter.
Brush the peach glaze over the crown roast and let it cook for another 10-15 minutes. At this point the internal temperature should be right at 145 degrees.
Remove the Crown Roast of Pork from the smoker and allow it to rest for 15-20 minutes loosely covered with foil. The rest period is crucial for pork loin. If you cut into it right away all of the moisture (flavor) is going to run out on your cutting board. Just give it a few minutes to stop the cooking process.
This short rest lets those juices move back into the center of the meat which results in a better tasting/juicer end product.
When it comes to serving this Crown Roast of Pork the slices are pre-started so follow the cuts along the bone and you’ll have perfect portions. You can drizzle a little glaze over the slices for presentation! Give this Crown Roast a try this Holiday season, your family will love you for it!!
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Crown Roast of Pork
Easy to make, juicy and delicious, these pork rib roasts are as regal to eat as the crown presentation!
Ingredients:
1 Crown pork roast
2 Tbsp Rosemary
2 Tbsp Thyme
1 1/2 Tbsp sage
5 Garlic cloves
2 Tbsp olive oil
Salt and pepper
Preparation:
A crown roast is made by forming a regular bone-in pork loin into a circle, with the ribs pointed skyward.
You can buy the crown roast already trimmed from your butcher or meat store. You can make it with one or two pork loins as well depending on how many people you need to serve.
Start by finely chopping all the herbs and placing them in a bowl. Add the garlic and olive oil and whisk until it forms a paste.
Pat the crown pork roast dry. Season the entire roast with salt and pepper and then spread the herb paste over the entire roast.
Place the roast on a large plate, then tightly cover with foil or plastic wrap and refrigerate for a couple of hours, preferably overnight.
Remove the roast from the foil or plastic wrap. Wrap small pieces of foil over the top of each bone. This will prevent the bones from burning/charring.
Set your Memphis Wood Fire Grill to 325 F and use cherry pellets. Smoke until you reach an inner temperature of 150F.
Remove the roast from the grill and let it rest at least 20 minutes before carving.
Martha Stewart Teaches You Roast Pork + More | Martha's Cooking School S2E1 Perfect Roasts
In this episode, Martha shares three recipes — a rib roast, crown roast of pork, and stuffed turkey breast — each a lesson in key roasting techniques. She also offers tips to achieving the perfect roasts, including the best cuts for roasting and ways to ensure they stay juicy after cooking, plus serving suggestions for festive occasions.
#Roast #Pork #Recipes #MarthaStewart
00:00 Introduction
00:50 Prime Rib Roast
08:05 Crown Roast of Pork
15:12 Stuffed Turkey Breast
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You Roast Pork + More | Martha's Cooking School S2E1 Perfect Roasts