Roast Crown of Pork with Dried-Fruit Stuffing

See the RecipeChristopher Hirsheimer

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.

Roast Crown of Pork with Dried-Fruit Stuffing
This regal roast consists of two center-cut pork rib sections tied together in the shape of a crown.
Yield: serves 8-10

For the Roast

  • 14 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
  • 12 cup brandy
  • 6 tbsp. butter
  • 1 large yellow onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 12 lb. sweet pork sausage, casings removed
  • 1 loaf country bread, torn into coarse crumbs (to make 8 cups)
  • Salt and freshly ground black pepper

Instructions

  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°, 2½–3 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.