Tired of the same old dinner routine? Craving a show-stopping meal that's surprisingly easy to make? Then look no further! This stuffed crown pork roast recipe is the perfect answer. It’s elegant enough for a special occasion, yet straightforward enough for a busy weeknight. Prepare to impress your family and friends with this juicy, flavorful, and incredibly satisfying dish. It's a fantastic example of homemade cooking at its finest, combining delicious dishes with ease and efficiency.
Ingredients:
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For the Pork Crown Roast:
- 3-4 lb boneless pork crown roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
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For the Stuffing:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, sliced
- 1 cup dried bread crumbs
- ½ cup chopped fresh parsley
- ½ cup chopped fresh sage
- ¼ cup chicken broth
- Salt and pepper to taste
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For Serving (optional):
- Gravy (made from pan drippings)
- Roasted vegetables (e.g., potatoes, carrots, Brussels sprouts)
Instructions:
Preparing the Stuffing:
- Heat olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
- Add mushrooms and cook until tender, about 5 minutes more.
- Stir in bread crumbs, parsley, sage, and chicken broth. Season with salt and pepper to taste. Cook until the mixture is heated through and the bread crumbs are moistened. Set aside to cool.
Stuffing and Roasting the Pork:
- Preheat oven to 350°F (175°C).
- Pat the pork crown roast dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
- Carefully loosen the bones of the pork crown roast slightly to create a pocket for the stuffing. (A butter knife can help with this).
- Fill the pocket with the cooled stuffing mixture. Don't overstuff.
- Tie the roast with kitchen twine to secure the stuffing and maintain its shape.
- Rub the outside of the roast with olive oil.
- Place the roast in a roasting pan and roast for 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium. Cooking time will depend on the size of your roast.
- Let the roast rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Making Gravy (Optional):
- While the roast rests, make gravy from the pan drippings. Pour off excess fat from the roasting pan.
- Place the pan over medium heat and add ½ cup of chicken broth or water to deglaze the pan, scraping up any browned bits from the bottom.
- Bring to a simmer and thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) if desired. Season to taste.
Tips for Success:
- For extra flavor, marinate the pork roast overnight in a mixture of olive oil, garlic, herbs, and spices.
- Don’t overcrowd the pan. Give the roast enough space to brown evenly.
- Use a meat thermometer to ensure the pork is cooked to the correct internal temperature. This is crucial for food safety.
- If you prefer a crispier exterior, increase the oven temperature to 400°F (200°C) during the last 15-20 minutes of cooking.
Variations:
- Apple and Cranberry Stuffing: Replace the mushroom stuffing with a mixture of chopped apples, cranberries, bread crumbs, and herbs.
- Sausage Stuffing: Add cooked Italian sausage to the stuffing for extra richness and flavor.
- Herbs de Provence: Experiment with different herbs and spices. Herbs de Provence would add a lovely French flair.
Nutritional Information (Approximate, per serving):
This will vary based on the size of your roast and the ingredients used. For a more precise calculation, use an online nutritional calculator.
- Calories: Approximately 400-500 calories
- Protein: Approximately 40-50g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 15-20g
This stuffed crown pork roast is a fantastic recipe for any occasion. It’s a truly delicious dish that's sure to become a family favorite. Enjoy!