Roast Crown of Pork with Dried-Fruit Stuffing

Name: Roast Crown of Pork with Dried-Fruit Stuffing
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 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; 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

Serves
serves 8-10

CHRISTOPHER 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.

Ingredients

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

ADVERTISEMENTAD

Instructions

Step 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.

Step 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.

Step 3

To serve, invert roast onto a warm serving platter and fill with stuffing. Serve remaining stuffing on the side.

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.
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.
To serve, invert roast onto a warm serving platter and fill with stuffing. Serve remaining stuffing on the side.