Pork Crown Roast with Cranberry Stuffing
Serves: 12 Servings
  • ¼ cup unsalted butter
  • 2 medium shallots, finely chopped (about ⅓ cup)
  • 8 ounces sourdough bread, cut into ½-inch cubes (about 6½ cups)
  • ½ cup fresh or thawed frozen cranberries
  • ¼ cup chopped pecans
  • 1 large egg, lightly beaten
  • 1 tablespoon plus 2 teaspoons finely chopped fresh thyme, divided
  • 4 teaspoons finely chopped fresh sage, divided
  • 2¼ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 1 (9- to 10-pound) 12-bone pork crown roast
  • 1 tablespoon canola oil
  1. Preheat oven to 400°.
  2. In a medium cast-iron skillet, heat butter over medium-low heat. Add shallot; cook until fragrant and softened, about 7 minutes. Transfer to a large bowl; stir in bread, cranberries, pecans, egg, 1 tablespoon thyme, 2 teaspoons sage, ¾ teaspoon salt, and ½ teaspoon pepper.
  3. In a small bowl, stir together remaining 2 teaspoons thyme, remaining 2 teaspoons sage, remaining 1½ teaspoons salt, and remaining 1 teaspoon pepper. Season pork all over with herb mixture. Add oil to an enamel coated cast iron braiser; place roast in pan. Stuff center of roast with bread mixture. Place small pieces of foil over each bone to prevent burning.
  4. Bake for 35 to 40 minutes. Reduce oven temperature to 325°, and bake until a meat thermometer inserted in thickest portion registers 145°, about 1½ hours more, covering with foil after 1 hour to prevent excess browning, if necessary. Let stand for 20 minutes before removing foil and slicing.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/pork-crown-roast-with-cranberry-stuffing/