CROWN ROAST OF PORK WITH CHESTNUT AND FRUIT STUFFING WITH PATTI LABELLE

Crown Roast of Pork with Chestnut and Fruit Stuffing with Patti LaBelle image

Provided by Martha Stewart

Number Of Ingredients 8

Two 8 or 9-chop racks of pork from rib-shop section, chine, excess fat, and feather bones removed
Coarse salt and freshly ground pepper
1 1/2 tablespoons olive oil
Grated zest of 1 lemon
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
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Steps:

Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib-chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat-side of each rack faces outwards. Season with salt and pepper. Let stand at room temperature for 30 minutes.
In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan. Fill center cavity with stuffing; cover stuffing with parchment paper. (Extra stuffing can be baked in a buttered baking dish at 375 degrees.until browned and heated through.)
Roast for 15 minutes; reduce heat to 375 degrees.and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 150 degrees. about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked allover.)
Remove from oven; let stand 20 minutes. Transfer to a serving platter.