A cast-iron braiser catches all the tasty drippings as this pork roasts while also showing off the gorgeous finished product.
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
- Preheat oven to 400°.
- 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.
- 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 coatedcast iron braiser; place roast in pan. Stuff center of roast with bread mixture. Place small pieces of foil over each bone to prevent burning.
- 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.