Crown Roast Of Pork

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Pork:

• 4 cloves garlic, smashed and finely chopped
• fresh rosemary finely chopped
• fresh sage finely chopped
• 1/2 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• One 16-rib pork loin already tied and ready to go!
• Kosher salt
• parsley
• Stuffing, recipe follows

Pan Sauce:

• 3 cloves garlic, smashed
• 2 ribs celery, cut into 1/4-inch dice
• 1 Spanish onion, cut into 1/4-inch dice
• 1/2 fennel bulb, cut into 1/4-inch dice
• 4 cups chicken stock
• 1 cup dry white wine

Preheat the oven to 450 degrees F.

For the pork: Put the pork in aluminum tin foil pan standing up. In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Rub it on all sides of the pork. 

Stuff the center of the pork with the stuffing. Make sure not to pat it down and push it in or else the meat will be tough. Instead stuff it to the top and bake the extra off in baking dish for 45 mins at 350.

For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine to the pan. Add salt and pepper to everything.

Roast until the pork is starting to brown, about 30 minutes than turn the oven down to 325 degrees F. 

Roast the pork for 2 1/2 more hours,  rotate the pork a couple of times during the cooking time. 

When it is cooked to your liking take it out and put it on a cutting board. Loosely cover it with tin foil and let it rest for 25 mins. Boil the pan juices getting the little brown bits on the side (flavor!) Add a little more wine and chicken stock and add a slurry of equal parts corn starch to water to thicken it. Cut the butcher's twine on the pork and cut in between the bones top with sauce and add to the platter.

Pear Stuffing:

• Extra-virgin olive oil
• Hot or sweet fennel Italian sausage
• 4 ribs celery, cut into 1/4-inch dice
• 1 onions
• 1/2 fennel bulb, cut into 1/4-inch dice
• Kosher salt
• rosemary finely chopped
• 2 cloves garlic, smashed and finely chopped
• 3/4 cup dried cranberries
• 3 pears, peeled and cut into 1/2-inch dice
• 2 cup dry white wine
• 12 cups cubed stale sourdough bread
• 3 cups chicken stock more if needed so it is saturated
• parsley

Heat up a pan and add olive oil and the sausage. As it cooking 

Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft about 10 minutes. Add the rosemary, parsley and garlic and cook for 1 to 2 minutes more.

Toss in the cranberries and pears, and stir. Add the wine and let it reduce.

Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.

                                                          Happy Eatings!