Aunt Millie's Crown Roast Of Pork With Apple-Cranberry Stuffing

Name: Aunt Millie's Crown Roast of Pork with Apple-Cranberry Stuffing (Elevated)
Total time: 5 h
Yield: 8
Cuisine: Holiday
Ingredients: 4 lbs Heritage Breed Pork Loin Roast; 2 tbsp Duck Fat; 1 tbsp Fresh Rosemary-chopped; 1 tbsp Fresh Thyme-chopped; 2 cloves Garlic-minced; 1 tsp Fleur de Sel; 1/2 tsp Black Pepper-freshly ground; 3 tbsp Butter; 1 cup Shallots-diced; 1 cup Cremini Mushrooms-sliced; 1 cup Wild Rice-cooked; 1 cup Apple-diced; 1/2 cup Dried Cranberries; 1/2 cup Roasted Chestnuts-chopped; 1/4 cup Dry Sherry; 1 tsp Sage-chopped; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 cup Port Wine; 1 cup Beef Broth; 1 tbsp Butter-cold

⏱5h

👥8

🔥600 cal

Hard

🍽️Holiday

An exquisite crown roast featuring heritage breed pork, a complex stuffing with wild rice and chestnuts, and a port wine reduction sauce.

4 lbs Heritage Breed Pork Loin Roast

2 tbsp Duck Fat

1 tbsp Fresh Rosemary-chopped

1 tbsp Fresh Thyme-chopped

2 cloves Garlic-minced

See all 21 ingredients ↓

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⏱5h

👥8

🔥600 cal

Hard

🍽️Holiday

An exquisite crown roast featuring heritage breed pork, a complex stuffing with wild rice and chestnuts, and a port wine reduction sauce.

#Pork #Holiday #Stuffing #Roast #Port Wine #Chestnuts

Instructions

Preheat oven to 325°F (160°C).
Prepare the Pork Roast: Rub the Pork Roast with Duck Fat, Rosemary, Thyme, Garlic, Fleur de Sel, and Black Pepper.
Prepare the Stuffing: Melt Butter in a large skillet over medium heat. Add Shallots and Mushrooms and cook until softened, about 5-7 minutes.
Add Apple and Dried Cranberries to the skillet and cook for another 3 minutes.
In a large bowl, combine the cooked vegetables and fruit with Wild Rice, Chestnuts, Sherry, Sage, Salt, and Pepper. Mix well.
Cut a pocket into the Pork Roast lengthwise, being careful not to cut all the way through.
Stuff the Pork Roast with the prepared Stuffing.
Form the Pork Roast into a crown shape, tying it securely with kitchen twine.
Place the crown roast in a roasting pan and bake for 180-210 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Prepare the Port Wine Reduction: While the pork is resting, combine Port Wine and Beef Broth in a saucepan and simmer until reduced by half.
Whisk in cold Butter until emulsified.
Let rest for 10 minutes before carving and serving with the Port Wine Reduction.

Ingredients

4 lbs 1.8 kg Heritage Breed Pork Loin Roast
2 tbsp 30 mL Duck Fat
1 tbsp 15 mL Fresh Rosemary-chopped
1 tbsp 15 mL Fresh Thyme-chopped
2 cloves 6 g Garlic-minced
1 tsp 5 mL Fleur de Sel
1/2 tsp 2.5 mL Black Pepper-freshly ground
3 tbsp 45 mL Butter
1 cup 140 g Shallots-diced
1 cup 140 g Cremini Mushrooms-sliced
1 cup 100 g Wild Rice-cooked
1 cup 150 g Apple-diced
1/2 cup 120 g Dried Cranberries
1/2 cup 75 g Roasted Chestnuts-chopped
1/4 cup 60 mL Dry Sherry
1 tsp 5 mL Sage-chopped
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1 cup 240 mL Port Wine
1 cup 240 mL Beef Broth
1 tbsp 15 mL Butter-cold

Equipment

Roasting Pan
Large Skillet
Large Bowl
Kitchen Twine
Meat Thermometer
Saucepan

Instructions

Preheat oven to 325°F (160°C).
Prepare the Pork Roast: Rub the Pork Roast with Duck Fat, Rosemary, Thyme, Garlic, Fleur de Sel, and Black Pepper.
Prepare the Stuffing: Melt Butter in a large skillet over medium heat. Add Shallots and Mushrooms and cook until softened, about 5-7 minutes.
Add Apple and Dried Cranberries to the skillet and cook for another 3 minutes.
In a large bowl, combine the cooked vegetables and fruit with Wild Rice, Chestnuts, Sherry, Sage, Salt, and Pepper. Mix well.
Cut a pocket into the Pork Roast lengthwise, being careful not to cut all the way through.
Stuff the Pork Roast with the prepared Stuffing.
Form the Pork Roast into a crown shape, tying it securely with kitchen twine.
Place the crown roast in a roasting pan and bake for 180-210 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Prepare the Port Wine Reduction: While the pork is resting, combine Port Wine and Beef Broth in a saucepan and simmer until reduced by half.
Whisk in cold Butter until emulsified.
Let rest for 10 minutes before carving and serving with the Port Wine Reduction.