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Anne's Crown Roast of Pork

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Difficulty: INTERMEDIATE

Ingredients

  • Pork
    4 cloves garlic, smashed and finely chopped
    1 bunch fresh rosemary, picked and finely chopped
    1 bunch fresh sage, picked and finely chopped
    1/2 teaspoon crushed red pepper
    1/2 cup extra-virgin olive oil
    One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
    Kosher salt
    Pear and Chestnut Stuffing, recipe follows

    Pan Sauce
    3 cloves garlic, smashed
    2 ribs celery, cut into 1/4-inch dice
    1 Spanish onion, cut into 1/4-inch dice
    1/2 fennel bulb, cut into 1/4-inch dice
    8 cups chicken stock
    2 cups dry white wine
    2 bay leaves
    Kosher salt

    Chestnut and Pear Stuffing
    Extra-virgin olive oil
    8 ounces slab bacon, cut into 1/4-inch dice
    4 ribs celery, cut into 1/4-inch dice
    2 Spanish onions, cut into 1/4-inch dice
    1/4 fennel bulb, cut into 1/4-inch dice
    Kosher salt
    4 sprigs rosemary, picked and finely chopped
    3 cloves garlic, smashed and finely chopped
    8 ounces peeled chestnuts, coarsely chopped
    3/4 cup dried cranberries
    4 Anjou pears, peeled and cut into 1/2-inch dice
    2 cups dry white wine
    12 cups cubed crustless, stale sourdough or peasant bread
    4 cups chicken stock, warmed
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  • Anne's Crown Roast of Pork
    1. Pork loin with around 13 ribs, slit with a knife between each bone. Brush with herb paste ( rosemary, sage,...

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    2. Apply the past on the inside then wrap the pork loin. Tie with a string and apply paste to the outside....

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    1. When cutting the meat, cut close to the bones and not too...

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    2. Cover the bones with aluminum foil before cooking.