Crown Roast of Pork With Corn and Apple Stuffing Recipe
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and it’s very easy to carve.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Kettle
- Colander
- Oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Roasting pan
- Aluminum foil
- Baking dish
- Instant-read thermometer
- Spoon
- Kitchen towel
Ingredients
- 7½ oz. dried toasted sweet corn
- 5–6 cups coarse sourdough breadcrumbs
- 4 Tbsp. unsalted butter
- 4 celery stalks, finely chopped
- 1 large onion, finely chopped
- ½ cup finely chopped parsley leaves
- 2 Tbsp. finely chopped sage leaves
- 2 Granny Smith apples, peeled and finely chopped
- Kosher salt
- freshly ground black pepper
- 1 cup chicken stock
- 1 large egg, lightly beaten
- One 12–16-rib crown roast of pork
- 1 Tbsp. extra-virgin olive oil
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