Crown Roast Of Pork W/Cherry-Pine Nut Dressing

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   For the roast:

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   Rub inside and out with liberal amt of s&p. Drizzle with oil, inside and out. Rub with garlic and herbs and set aside. Preheat oven to 450*.

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   For the dressing:

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   In a skillet, melt butter over med heat and saute celery and onion until onion is translucent. Add bread crumbs. Cook until slightly crispy. Add oregano, cherries, and pine nuts. Remove from heat; add eggs and stock. Stuff inside of crown roast with dressing. Cover with foil, also covering bone ends. (Remainder can be baked in small dish 350* 40 min) Place stuffed roast in large roasting pan and place in hot oven. Cook 15 min, then reduce heat to 325*. Cook for about 15 min/lb or 2 hours for an 8 lb rack. Insert a thermometer into thickest part of meat--should be 150*. Remove from pan and allow meat to rest for at least 20 min (about time to make sauce)

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   For the sauce:

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   Por off fat from roasting pan and place on stove over med-high heat. Add port and stock to pan and bring to a boil. Scrape up brown bits on bottom of pan. Boil until sauce is reduced by more than 3/4 and is the consistency of light syrup. Carve the meat by slicing vertically between bones. Scoop some stuffing onto plate with meat and serve sauce over both.

* Per serving · 4 servings · Values may vary.

No additional tips available.