 |
|||||
| CROWN ROAST WITH SAGE & ONION STUFFING | |||||
|
|
|||||
| rack of pork
olive oil 1 loaf white bread 2 eggs 2 stalks celery 1 medium yellow onion diced 1/4 pound butter (cut into small cubes) 1 teaspoon ground sage 1/4 teaspoon ground cumin 1/4 teaspoon ground thyme 1/4 teaspoon ground rosemary 1 cup chicken stock salt and pepper Preheat the oven to 400 degrees. French the bones from the saddle rack. Using butcher's twine, tie the rack into a crown roast. Season the roast with olive oil. In a sauce pan, sauté the celery and onion until clear. In a large mixing bowl, break the bread into small pieces. Add the sautéed mixture, eggs, spices, and stock and mix thoroughly until the entire mixture is combined. Fill the center of the roast with the mixture and place the butter on the top. Place the roast on a roasting pan and place in the oven. Roast for 25-30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter being careful not to lose the stuffing. |
|||||
|
|
|||||
|
|
|||||
| E-Mail Me At
:
[email protected]
|
|||||