Crown Roast Of Pork With Sausage Stuffing

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.

2. 2

   Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.

3. 3

   Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.

4. 4

   Boil 2 cups broth and vermouth in large saucepan until reduced by half.

5. 5

   Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

6. 6

   In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.

7. 7

   Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.

8. 8

   Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.

9. 9

   Carve pork between the bones into chops. Serve with stuffing and gravy.

* Per serving · 4 servings · Values may vary.