You won't find this pork cut at your local grocery store, you need to visit a butcher shop or a high end grocery store that has a butcher (i.e. Whole Foods Market)
I decorated mine with roasted garlic, grape tomatoes and fresh thyme.
1 10-12 bone crown roast of pork
3 tablespoons olive oil
salt and pepper
Stuffing:
2 onions, chopped
8-10 cloves of garlic
4 tablespoons olive oil
1/2 cup celery, chopped
1 apple, peeled, cored and chopped
1 cup white wine
1 tablespoon chopped sage
1 tablespoon chopped thyme
4 cups day old baguette, cubedthermometer
2 eggs
1/2 cup heavy cream
1/2 cup milk
2 cups chicken stock
1/2 cup pecans, chopped
1/2 cup dried cranberries
salt and pepper to taste
Rub pork roast with olive oil, salt and pepper all over. Let it rest outside the refrigerator for 1 hour to reach room temperature.
In a large bowl whisk together milk, cream, chicken stock and eggs. Add bread and let it sit 2-3 minutes.
Preheat oven to 350F.
In a large pan heat olive oil. Add onions and cook for about 5 minutes. Add garlic and celery and cook stirring frequently for 5 minutes. Add apples and wine, and cook until wine has evaporated. Add herbs, bread mixture, pecans, cranberries and salt and pepper to taste. If needed add more chicken stock.
Let it cool down. Place about 1/3 of mixture in the middle cavity of pork roast. Cover bones with small pieces of foil. Loosely cover pork roast with foil. Place on a rack on a roasting pan. Cook for about 2 1/2 hours or until a thermomether inserted close to the bone reaches 165F. Remove foil on the last half hour of cooking to brown top of stuffing.
Leftover stuffing should be baked on a buttered baking dish for 30 minutes covered, and 5 minutes uncovered to brown top at 375F.
