Slow Roast Crown of Pork with Fig, Cranberry Stuffing

Temps des Fêtes 2006
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food and drink

BY: Lucy Waverman

Crown roast of pork is a spectacular holiday meal. The roast is about a 12- to 16-rib piece of meat because you need 2 ribs, tied end-to-end, to produce the crown. A butcher will do this for you. Pork can be dry so slow-roast the meat to keep it tender and juicy. Cook the stuffing separately because a stuffed roast takes longer to cook and the meat and the stuffing both suffer. Make sure the butcher frenches the bones for you (cuts away the meat and fat on the bones to make them clean). Serve with a potato gratin, Swiss chard and roasted cauliflower.

1 crown roast of pork
1 tbsp (15 mL) chopped fresh sage
1 tbsp (15 mL) chopped fresh tarragon
1 tbsp (15 mL) cracked fennel seeds
1 tbsp (15 mL) cracked pepper
1 tbsp (15 mL) cracked coriander seeds

Stuffing
2 tbsp (25 mL) butter
1 cup (250 mL) chopped onions
6 cups (1.5 L) cubed bread
½ cup (125 mL) dried cranberries
1 cup (250 mL) chopped dried figs
2 tbsp (25 mL) chopped fresh sage
2 tbsp (25 mL) chopped fresh tarragon
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) grated ginger
1 egg, beaten
½ to ¾ cup (125 to 175 mL) chicken stock
Salt and freshly ground pepper

1. Preheat oven to 450ºF (230ºC).

2. Stand pork on rack in a roasting pan. Combine sage, tarragon, fennel seeds, pepper and coriander seeds and rub all over pork. Bake for 30 minutes. Reduce heat to 350ºF (180ºC) and roast 1¾ hours to 2 hours or until just pink or a thermometer reads 160ºF (70ºC).

3. Meanwhile, heat butter in a skillet, add onions and sauté until softened, about 2 minutes. Add bread and remove from heat. Stir in cranberries, figs, sage, tarragon, ginger, orange rind, beaten egg and enough stock to bind. Season well with salt and pepper.

4. Grease a 6-cup (1.5-L) heatproof bowl, pack with stuffing mixture, cover with a greased piece of aluminium foil. Bake for 30 minutes, remove foil and bake for 15 minutes longer or until stuffing is browned.

5. Slice pork into chops and serve with some stuffing.

Serves 10

What to Serve