PORK ROAST WITH STUFFING RECIPES

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CROWN ROAST OF PORK WITH ONION AND BREAD-CRUMB STUFFING ...



Crown Roast of Pork with Onion and Bread-Crumb Stuffing ... image

Nothing is more majestic than this regal cut of meat — and nothing makes your house smell better while it roasts. Here, pork's natural sweetness is coaxed forward by the herbs and onions in the stuffing. And the crispy, savory bones are a delightful bonus. You will have to special-order this cut of meat (the rib portions of the loins are joined to form a circle) from your butcher.

Provided by EPICURIOUS.COM

Total Time 4 1/4 hr

Cook Time 1 1/2 hr

Yield Makes 10 to 12 servings

Number Of Ingredients 22

2 lb onions, finely chopped (6 cups)
2 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
3/4 lb ground pork (usually comes with crown roast, see below)
1 cup finely chopped celery
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or thyme
2 teaspoons salt
1/2 teaspoon black pepper
1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
1 1/2 cups water
1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter
an instant-read thermometer

Steps:

  • Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
  • Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
  • Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
  • Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
  • Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
  • Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
  • Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
  • Transfer pork to a platter and let stand 30 minutes.
  • Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
  • Carve pork and serve with stuffing and sauce.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY ...



Roast loin of pork with sage & onion stuffing & gravy ... image

Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

Provided by Lucy Netherton

Categories     Lunch, Main course

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 12

Number Of Ingredients 9

1 tbsp olive oil
1 onion, finely chopped
few sage leaves, shredded
25g fresh breadcrumbs
4 good quality sausages, skinned
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider

Steps:

  • Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
  • Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
  • Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
  • Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Nutrition Facts : Calories 572 calories, FatContent 36 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 52 grams protein, SodiumContent 0.99 milligram of sodium

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This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
    4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
    5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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CROWN ROAST OF PORK WITH APPLE STUFFING RECIPE | EPICURIOUS
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Reviews 3.7
Total Time 3 1/2 hr
  • Remove all foil from roast and carve into chops by cutting between ribs.
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ROAST RACK OF PORK WITH WILD GARLIC STUFFING RECIPE | BBC ...
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Total Time 3 hours
Category Dinner, Main course
Cuisine British
Calories 637 calories per serving
  • Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.
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This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies.
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Total Time 4 hours 40 minutes
Cuisine british
Calories 486 calories per serving
    1. Preheat the oven to full whack.
    2. Score the pork leg with a sharp knife in a zig-zag pattern.
    3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
    4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
    5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
    6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
    7. When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
    8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
    9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
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PORK WITH APPLE AND HERB STUFFING | PORK RECIPES | JAMIE ...
An easy one-pan dish that makes an impressive Sunday roast.
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Total Time 2 hours
Calories 470 calories per serving
    1. Preheat the oven to 200°C/425°F/gas 7. Put the currants in a bowl, cover with warm water and leave to soak.
    2. Melt the butter and 1 tablespoon of oil in a saucepan over a medium heat. Peel and finely chop the onion and garlic, then add to the pan and sauté for 8 to 10 minutes, or until softened. Meanwhile, peel core and dice the apples, then remove the crusts from the bread and blitz to breadcrumbs.
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