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Crown Roast of Pork with Corn Bread-Poblano Stuffing
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  • Recipe byEpicurious
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    Thanksgiving

notes:

Crown Roast of Pork with Corn Bread-Poblano Stuffing

This succulent cut, made from two pork loins bound together, makes a princely vessel for spicy corn bread poblano stuffing. To prevent your pork from cooking unevenly, cook the stuffing separately, and fill the crown just before serving.

For roast:

2 to 3 tbsp extra-virgin olive oil
4 cloves garlic, chopped
1 shallot, chopped
2 tbsp fresh sage, chopped
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 (10-pound) crown roast of pork, rib ends frenched

For stuffing:

¼ C (½ stick) unsalted butter
4 large poblano chiles, seeded and diced
1 medium yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced
6 C corn bread for stuffing (1½ recipes) or packaged corn bread stuffing
2 large eggs, lightly beaten
¼ to ½ C chicken stock or low-sodium chicken broth
1 C fresh cilantro leaves, chopped
1 tsp hot sauce such as Tabasco
½ tsp salt
¼ tsp freshly ground black pepper

View full recipe on Epicurious
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