Crown Roast of Pork with Crawfish and Mirliton Stuf

Name: Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 to 10-pound) crown roast of pork (to serve 6 to 10) (5-pound roast is about 10 to 12 chops, serving 6); 2 tablespoons olive oil; 2 tablespoons minced garlic; Salt and freshly ground black pepper; 4 tablespoons chopped sage leaves; 2 tablespoons chopped thyme leaves; 1 1/4 cups dry white wine; 1 recipe Crawfish and Mirliton Stuffing, recipe follows; 1 recipe Crawfish Bordelaise Sauce, recipe follows; 6 mirlitons, about 3 3/4 pounds total; 4 1/2 tablespoons olive oil; 3 cups finely chopped yellow onions; 1 cup finely chopped bell pepper; 2 tablespoons minced garlic; 2 tablespoons Essence, recipe follows; 2 1/2 teaspoons salt; 1 1/2 pounds peeled, cooked crawfish tails; 3 tablespoons unsalted butter; 1/2 cup chopped green onions; 1/4 cup minced fresh parsley leaves; 1 tablespoon minced fresh thyme leaves; 1 cup, plus 1/4 cup dried bread crumbs; 2 large eggs; 1/4 cup grated Parmesan; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper

Servings: persons

1 (6 to 10-pound) crown roast of pork (to serve 6 to 10) (5-pound roast is about 10 to 12 chops, serving 6)
2 tablespoons olive oil
2 tablespoons minced garlic
Salt and freshly ground black pepper
4 tablespoons chopped sage leaves
2 tablespoons chopped thyme leaves
1 1/4 cups dry white wine
1 recipe Crawfish and Mirliton Stuffing, recipe follows
1 recipe Crawfish Bordelaise Sauce, recipe follows
6 mirlitons, about 3 3/4 pounds total
4 1/2 tablespoons olive oil
3 cups finely chopped yellow onions
1 cup finely chopped bell pepper
2 tablespoons minced garlic
2 tablespoons Essence, recipe follows
2 1/2 teaspoons salt
1 1/2 pounds peeled, cooked crawfish tails
3 tablespoons unsalted butter
1/2 cup chopped green onions
1/4 cup minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup, plus 1/4 cup dried bread crumbs
2 large eggs
1/4 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon olive oil
1/4 cup chopped yellow onions
1/2 pound peeled crawfish tails
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons minced shallots
2 teaspoons chopped garlic
1/2 cup chopped, peeled, and seeded fresh or canned Italian plum tomatoes
1/2 cup dry red wine
1 cup dark chicken stock
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons chopped green onions (scallions), green parts only
1 tablespoon unsalted butter

1
["Preheat oven to 350 degrees F.", "Place the roast on a rack in a shallow roasting pan.", "Rub all over with the olive oil and the garlic and season generously with salt and pepper.", "Sprinkle with fresh herbs and bake for 1 1/2 to 2 hours, basting frequently with wine, until an instant-read thermometer reads 150 to 160 degrees F, about 20 to 22 minutes per pound.", "Remove from oven and let rest at least 10 minutes before carving.", "Serve with Crawfish Stuffing and Crawfish Bordelaise Sauce.", "Place the miriltons in a large pot and cover with water by 1-inch.", "Bring to a boil and cook until a knife can be inserted easily, 20 to 30 minutes.", "Drain in a colander and cool.", "When cool enough to handle, halve the mirlitons, peel, and remove the seeds.", "Discard the peel and seeds and cut the flesh into 1/2-inch cubes.", "While mirlitons are cooking, heat a large skillet over medium-high heat.", "Add 3 tablespoons of the olive oil, onions, bell peppers, garlic, Essence and salt.", "Cook until the vegetables are very soft, give off their liquid and begin to caramelize, about 25 minutes.", "Add the cubed mirlitons and cook, stirring frequently, until they give off their liquid and soften, 15 to 20 minutes.", "Transfer to a large bowl and cool slightly before adding the crawfish, butter, green onions, parsley, thyme, 1 cup bread crumbs, and eggs.", "Stir well to combine.", "Preheat the oven to 350 degrees F.", "Lightly grease an 8-cup casserole dish.", "Transfer the stuffing to the casserole and sprinkle the top with the remaining 1/4 cup bread crumbs and cheese.", "Drizzle with the remaining 1 1/2 tablespoons of the olive oil, then bake until golden brown, 40 to 45 minutes.", "Remove from the oven and serve.", "Spoon baked stuffing into center of Crown Roast before serving, if desired", "Yield: 8 to 10 servings", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 45 ingredients. The key ingredients include: 1 (6 to 10-pound) crown roast of pork (to serve 6 to 10) (5-pound roast is about 10 to 12 chops, serving 6), 2 tablespoons olive oil, 2 tablespoons minced garlic, Salt and freshly ground black pepper, and more.

Yes, Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions