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Bon Appétit

Crown Roast of Pork with Sausage Stuffing

By Thomas R. Fox

4.0

(15)

Recipe information

  • Yield

    Serves 6

Ingredients

1 11-rib crown roast of pork (about 5 1/2 pounds)
Sausage Stuffing
2 cups canned low-salt chicken broth
1 1/2 cups dry vermouth or white wine
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
3 bacon slices, cooked, crumbled

Preparation

  1. Step 1

    Preheat oven to 350°F. Place rack in roasting pan. Cover rack with foil. Place pork atop rack. Roast pork uncovered 1 hour.

    Step 2

    Butter 8 x 8 x 2-inch glass baking dish. Remove pork from oven; fill cavity with 1 1/2 cups stuffing, mounding in center. Transfer remaining stuffing to prepared baking dish. Cover with aluminum foil. Moisten pork roast and stuffing in dish with total of 1/4 cup broth. Cover stuffing in pork cavity with foil.

    Step 3

    Return pork to oven. Place stuffing in dish in oven. Roast pork and stuffing in dish until thermometer inserted into center of pork registers 155°F, basting roast occasionally with drippings, about 45 minutes for stuffing in dish and 55 minutes for roast. Transfer pork to platter and cover; let stand while preparing gravy.

    Step 4

    Boil 1 3/4 cups broth and vermouth in large saucepan until reduced by half, about 15 minutes. Mix 3 tablespoons butter and flour in small bowl. Whisk into broth mixture. Boil until slightly thickened, about 5 minutes. Mix in bacon. Season with salt and pepper. Carve pork between bones into chops. Pass gravy separately.

TagsWhite WineWineAlcoholBeveragesVermouthPork Rib RoastPorkMeatSausageBaconCured MeatMainDinnerRoastChristmasBon Appétit
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