Roast Crown of Pork with Dried-Fruit Stuffing
Credit: Christopher Hirsheimer
SERVES 8 – 10
This regal roast consists of two center-cut pork rib sections tied together by the butcher in the shape of a crown. It's a dramatic holiday presentation that's easy to carve: Just slice between the ribs and serve.
FOR THE ROAST:
1⁄4 cup fresh lemon juice
2 cloves garlic, peeled and minced
1 tbsp. finely chopped fresh sage leaves
1 tbsp. finely chopped fresh rosemary
1 tsp. grated fresh ginger
12 juniper berries, crushed
Salt and freshly ground black pepper
1 10-lb. crown roast of pork
FOR THE STUFFING:
1 cup coarsely chopped dried pears
1 cup coarsely chopped dried pitted prunes
2 cups fresh orange juice
1⁄2 cup brandy
6 tbsp. butter
1 large yellow onion, peeled and chopped
4 cloves garlic, peeled and minced
1⁄2 lb. sweet pork sausage, casings removed
1 loaf country bread, torn into coarse crumbs (to make
8 cups)
Salt and freshly ground black pepper
1. For the roast: Preheat oven to 350°. Mix lemon juice, garlic, sage, rosemary, ginger, juniper berries, and salt and pepper to taste in a small bowl. Rub meat with spice mixture, then put roast, bone side down (to give a good crust), into a roasting pan. Roast meat until internal temperature reaches 160°, 2 1⁄2–3 hours.
2. For the stuffing: Put pears, prunes, orange juice, and brandy into a large bowl and set aside to soak for 1 hour. Melt butter in a large skillet over low heat, add onions and garlic, and cook until soft, 10–15 minutes. Increase heat to medium, add sausage, and cook, breaking up meat with a spoon, until lightly browned, 8–10 minutes. Add sausage mixture, bread crumbs, and salt and pepper to taste to soaked fruit and mix well. Transfer to a 9" × 11" baking dish and bake for 40 minutes before roast is done.
3. To serve, invert roast onto a warm serving platter and fill with stuffing. Serve remaining stuffing on the side.
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