Stuffed Pork Crown Roast Recipe

This Wild Mushroom Stuffed Pork Crown Roast Recipe is the ultimate dish to serve over the holidays.  To be honest you could serve it for any big party, but it’s pretty traditional to serve for Christmas.  The wild mushroom and sourdough stuffing is ridiculously delicious and it looks so cool stuffed in between the crown of the pork.  I rubbed the pork with mustard and herbs and it is really tasty.  A few things to remember is that this thing needs to be really heavily seasoned because it is so big.  With any big roasts the seasonings on the outside will determine how flavorful it is on the inside and this is no different.  So remember season heavy with salt and pepper.  Also to keep the bones safe from turning black in the oven, you can wrap each one in aluminum foil and then simply remove it before serving.  This Stuffed Pork Crown Roast Recipe is something different than the norm, it looks great, it tastes great and it’s a heck of a lot cheaper than a Prime Rib or beef tenderloin.  So if you are a little stuck this year on what to make for Christmas, then for sure make this Stuffed Pork Crown Roast Recipe.  Enjoy!

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Stuffed Pork Crown Roast Recipe
 
Wow your guests for the holidays with this Wild Mushroom Stuffed Pork Crown Roast Recipe!
Ingredients
For the Pork:
  • One 8 to 9 pound Pork Crown
  • 5 to 7 tablespoons of finely minced garlic
  • 5 to 7 tablespoons of finely minced fresh rosemary
  • 4 to 6 tablespoons of grainy mustard
  • 2 to 3 ounces of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Stuffing:
  • 1 cup yellow onion, small dice
  • 1 cup carrots, small dice
  • 1 cup celery, small dice
  • 1 tablespoon of unsalted butter
  • 3 Italian sausage links, casing removed
  • 3 ounces sliced shitake mushrooms
  • 3 ounces sliced oyster mushrooms
  • 3 ounces sliced cremini mushrooms
  • 4 cups of toasted sourdough cubes
  • 2 tablespoons of finely minced fresh sage
  • 1 cup of chicken stock
  • 2 eggs thoroughly whisked
  • Kosher salt and fresh cracked black pepper
Instructions
  1. For the Pork: Place the pork crown in a large bowl and rub it down completely with the garlic, rosemary, mustard, olive oil, salt and pepper.
  2. Place it on a large sheet pan lined with parchment paper and put in the cooler to keep cold.
  3. For the stuffing: In a large skillet on medium heat with butter sweat the onion, celery and carrots for 6 to 8 minutes.
  4. In the mean time place the sausage in a large skillet on medium-high heat and cook it completely through.
  5. Once the sausage is done add it to the onion, celery and carrots pan and place the sliced wild mushrooms in the empty sausage pan and return it to the burner on high heat and caramelize.
  6. Once the mushrooms are brown add them to the sausage and veggies pan and add them to a bowl along with the sourdough cubes, chicken stock, sage, eggs, salt and pepper.
  7. Once the stuffing is combined add it to the center portion of the pork crown and form it around the bones, taking care to keep it inside the bones.
  8. Place pork crown in the oven on 375° for 90 to 120 minutes or until pork is done.

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