Rania’s Recipes: Crown Roast Of Pork, Cornbread Stuffing & More
If you’re looking for some new recipes to ring in the new year, check out these two from Rania Harris!
Crown Roast of Pork with Cornbread Stuffing
- 1 – 8# crown roast of pork (16 chops)
- Coarse salt to taste
- Freshly cracked black pepper to taste
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ cup molasses
- ¼ cup soy sauce
- 2 medium onions – peeled and sliced
- 2 large carrots – peeled and sliced
- 3 tablespoons unsalted butter
- 4 tablespoons (1/2 stick) butter
- 1 large red pepper, seeded and diced
- 1 medium Vidalia onion, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 6 cups crumbled cornbread
- 2 eggs, lightly beaten
- 2 cups chicken broth
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- Sea salt and freshly ground black pepper to taste
- Garnishes: Winter kale / walnuts / fresh cranberries / dried apricots
Position rack in center of oven and preheat to 350 degrees.
Season the pork crown inside and out with salt and pepper. Rub with sage and thyme. Place roast on rack set in large roasting pan. Mix molasses and soy sauce in small bowl. Brush some of the mixture over the roast. Scatter the sliced onions and carrots around the roast and dot the vegetables with butter. Roast, basting occasionally with the remaining molasses-soy mixture until a meat thermometer reads 150 – 160 degrees when inserted in the thickest part of the chop; about 2 hours. (15 to 18 minutes per pound).
For the stuffing:
Melt the butter in a large skillet over medium-high heat. Add the red pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes. In a large bowl, combine the vegetable mixture with the crumbled cornbread. Add the eggs, broth, rosemary, parsley, salt, and pepper to taste and stir to combine. Slowly stir in more broth, if needed, until the stuffing is moistened. Transfer the stuffing into a 2-quart greased casserole.
Thirty minutes before removing the roast, place the stuffing in the oven. Bake until golden, about 45 minutes.
When the roast is done, remove it from the oven, tent with foil, and let stand for at least 15 minutes. Flip the roast upright on top of the stuffing. Fill the center of the roast with the remaining stuffing.
Transfer pork crown to a platter and tent with foil. Allow the pork to rest for 15 minutes. Discard vegetables. Remove string from the roast. Fill the center of the crown with enough of the hot cornbread stuffing, to mound. Serve remaining stuffing in a covered casserole along side of the pork. Garnish the crown roast of pork with suggested garnishes.
Serves: 8 – 12
New Year’s Day Cocktail
- 2 cups Prosecco, chilled
- 4 ounces Aperol (or to taste)
- 2 cups freshly squeezed orange juice, chilled
- 2 cups pomegranate juice, chilled
- Orange slices, for garnish
Combine the Prosecco, Aperol, orange juice, and pomegranate juice in a pitcher and pour into 6 Champagne glasses.
Garnish with orange slices and serve.