STUFFED PORK CROWN ROAST

STUFFED PORK CROWN ROAST image

Yield 8

Number Of Ingredients 14

Ingredients

STUFFING
1 pound country white bread (preferably 1 day old), crusts removed, cut into 1/2-inch cubes (about 10 cups)
1/2 cup whole milk
3/4 cup low-sodium chicken stock
3 tablespoons canola oil
1 1/2 cups finely chopped yellow onion
4 cloves garlic, minced
1 pound ground pork
10 ounces aged provolone, cut into 3/4-inch cubes (about 1 1/4 cups)
1 1/2 tablespoons minced fresh rosemary
PORK GRAVY
2 tablespoons flour
1/4 cup low-sodium chicken stock, plus more if needed
1/4 cup dry white wine

Steps:

1.For the stuffing, place the bread in a large bowl, drizzle with the milk and chicken stock, and toss.Set aside 2.large skillet, heat oil over medium- high.Add onion, salt, and cook, stirring often, until onion is soft.Add garlic and cook until golden, about 1 minute.Add ground pork and cook, stirring occasionally and breaking into bite- size pieces with a spoon, until browned all over and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the ground pork mixture to the bowl with the bread. Add provolone and rosemary, salt and pepper; toss evenly. 3. For the crown roast, position oven rack in the lower third of the oven. Remove other racks and preheat to 450 degrees. Place roast, bones sticking up, on large rimmed baking sheet. Using sharp knife, make 3/4-inch-deep slits into roast between each bone; season meat. Cover ends of the bones with foil to prevent them from burning. 4.Roast until deep brown, 15 to 20 minutes. Remove from oven and discard foil. Reduce oven temperature to 350 degrees.Season meat side of the racks with the rosemary, patting to adhere. Spoon 2 cups stuffing into the center of the roast (you may need to push on the roast where the racks meet to press open the center). Transfer remaining stuffing to a greased 8-by-8-inch baking dish; cover and chill. 5. Return pork to the oven and roast 1 hour. Add the covered dish with the remaining stuffing to the oven. Continue to roast until a meat thermometer inserted into the center of the pork (not touching bone) registers 145 degrees for medium-rare, about 30 minutes longer. (Tent stuffing with foil if browning too quickly.) Remove pork from the oven, transfer to a cutting board and let rest about 15 minutes. Reserve the pan juices. Uncover the stuffing and continue to roast until the top is browned in spots, about 15 minutes longer. While stuffing finishes cooking, make gravy. In small bowl, whisk flour and chicken stock. Pour pan juices into a medium bowl and