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Crown roast of pork

Explore 3 recipes, 1 gallery, and more

Crown Roast of Pork with Chestnut-Rye Stuffing

Time:3 hours 15 mins
Ingredients
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter, plus more for baking dish
  • 2 8-chop racks of pork (about 4 pounds each)
  • Coarse salt and freshly ground pepper
  • 1 small onion, chopped (about 1 cup)
  • 1 1/2 cups low-sodium chicken broth
  • 2 stalks celery, chopped (about 1/2 cup)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced garlic
  • 1 teaspoon coarse salt
  • 2 tablespoons lightly packed finely chopped fresh sage, plus sprigs for garnish
  • 2 tablespoons unsalted butter
  • 1 tablespoon lightly packed finely chopped fresh sage
  • Grated zest of 1 orange (about 1 tablespoon), juice reserved
  • 1/2 cup dry white wine
  • 1 tablespoon extra-virgin olive oil
  • Kumquats or other small citrus fruits, halved, for garnish (optional)
  • 1 loaf rye bread (preferably seeded), sliced, lightly toasted, and torn into 1-inch pieces (about 12 cups)
  • 1 cup jarred roasted chestnuts, coarsely chopped
  • 1/3 cup lightly packed chopped fresh parsley leaves
  • 2/3 cup low-sodium chicken broth
  • Reserved juice of 1 orange (about 1/3 cup)
  • 2 large eggs, lightly beaten
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Crown Roast

Other Ideas:
Main course
Ingredients
  • 1 eight-to-nine-pound crown roast of pork
  • Salt and freshly ground pepper
  • 5 1/2 tablespoons olive oil
  • Grated zest of 1 orange
  • 4 large cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • Wild Rice Dressing
  • 3/4 cup dry white wine
  • 1/2 cup fresh apple cider
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon unsalted butter, room temperature
  • 2 tablespoons all-purpose flour
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Crown Roast of Pork with Chestnut and Fruit Stuffing with Patti LaBelle

Other Ideas:
Main course, Stuffings
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