Pork Roast with Corn Bread-Apple Dressing
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
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:
- Instant-read thermometer
- Roasting pan
- Butcher's twine
- Apple corer
- Oven
- Stove
- Skillet
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Aluminum foil
Ingredients
- 4 oz. slab bacon, finely diced
- 2 tbsp. butter
- 1 small yellow onion, peeled and chopped
- 1 rib celery, trimmed and chopped
- 1 fuji or other crisp, juicy apple, peeled, cored, and chopped
- 1⁄4 cup shelled pecans, toasted and chopped
- Leaves from 4 sprigs thyme, chopped
- Leaves from 1 sprig sage, chopped
- 2 cups crumbled corn bread
- 1⁄4 tsp. cayenne
- 1⁄3 cup chicken stock
- Salt
- freshly ground black pepper
- 1 (4-lb.) pork loin rib roast, chine bones cracked, rib bones frenched
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