How many servings does this recipe make?

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

Is Stuffed Crown Roast of Pork suitable as meat & poultry?

Yes, Stuffed Crown Roast of Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Stuffed Crown Roast of Pork?

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

Stuffed Crown Roast of Pork Recipe

Name: Stuffed Crown Roast of Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons finely minced garlic; 2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork; 2 tablespoons Dijon mustard; 2 tablespoons extra-virgin olive oil; One 12-bone pork rack, chine bone removed; Fresh sage sprigs, for roasting the pork; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 1 cup ground sweet Italian sausage; 1/2 cup finely chopped carrots; 1/2 cup finely chopped celery; 1/2 cup finely chopped onions; Kosher salt and freshly ground black pepper; 1/2 teaspoon grated nutmeg; 1/4 teaspoon allspice; 3 cups diced cornbread (1/2-inch pieces); 1/2 cup finely chopped scallions; 1/2 cup finely chopped apples; 1/2 cup currants; 2 tablespoons finely minced fresh sage; 2 cups chicken stock (less or more depending on your preference), hot; 6 cups heavy cream; 1/2 cup finely minced apples; 1/4 cup Dijon mustard; 1 sprig fresh sage, minced; Kosher salt and freshly ground black pepper

2 tablespoons finely minced garlic

2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork

2 tablespoons Dijon mustard

2 tablespoons extra-virgin olive oil

One 12-bone pork rack, chine bone removed

Fresh sage sprigs, for roasting the pork

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 cup ground sweet Italian sausage

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped onions

Kosher salt and freshly ground black pepper

1/2 teaspoon grated nutmeg

1/4 teaspoon allspice

3 cups diced cornbread (1/2-inch pieces)

1/2 cup finely chopped scallions

1/2 cup finely chopped apples

1/2 cup currants

2 tablespoons finely minced fresh sage

2 cups chicken stock (less or more depending on your preference), hot

6 cups heavy cream

1/2 cup finely minced apples

1/4 cup Dijon mustard

1 sprig fresh sage, minced

Kosher salt and freshly ground black pepper

Stuffed Crown Roast of Pork

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