This is the time of year to pull out all the stops and make something really fancy like this stuffed crown roast of pork. But don’t worry: since you buy the roast already tied, all you have to do is treat the center of the roast like a bowl and fill it up. This is definitely one to carve at the table so everyone can appreciate how gorgeous it is.
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Make Ahead Tips
The stuffing base can be prepared and refrigerated for up to 12 hours. Add the bread and chicken broth just before stuffing the roast.
Look for a big, well-oaked yet balanced Burgundy-style Chardonnay to go with the robust sweet-tart flavors of the crown roast of pork. The Matanzas Creek Winery 2005 Chardonnay from Sonoma Valley makes a stunning pairing.
The sauce can be made to this point and refrigerated up to 2 days ahead.
I have to agree with MichellesCakes. It was a good meal, but not outstanding, especially for the price. I expect a bit more from a $100 recipe. There were no technical challenges, and the finished product was visually pleasing, but the flavor was a bit lacking.
I was very excited about making this and I followed the recipe exactly. Never having done this before, I was concerned about the pork being dry, but it wasn't. I took it out and let it rest and it continued cooking to perfection -- it was a little pink and very moist. However, I must have missed something because the pork was very bland and just didn't knock my socks off. Stuffing was good and I got no complaints; but I didn't get any major raves either. I am not sure I would do this again.
This is an excellent and fairly easy recipe; on reading it through it may seem a little fussy, but in reality, it's not. Every step has it's logic.The pork roast was perfectly done and juicy, I cooked to an internal temp of 145. After resting, it gained in internal temp but did not dry out the meat.The stuffing is fantastic, but I would reccommed draining the bacon on paper towel briefly to avoid a slightly greasy mouthfeel- which was not evident in the finished roast. Also I did not use all the bread- it didn't seem necessary and I wanted more apple presence in the stuffing.The gravy is excellent- tart and sweet. Great with mashed potatoes and roasted green beans or brussel sprouts.This recipe showcases a wonderful ( and pricey!) cut of pork much better than most. Thanks for making it available!
This was the best pork dinner I have ever prepared. My guests thought the meal was catered.Tip: I used 3 different apples, 2 sweet to go along with the granny smiths, and keep a mixture of water and cider in the bottom of pan while cooking, this keeps the meat moist.
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