Title: Crown Roast of Pork with Grain-Mustard Jus
Categories: Pork, Sausage, Stuffing
Yield: 10 Servings
8 lb Crown roast of pork (20
-chops) prepared from
-2 center rib roasts, tied to
-form a circle
Salt & pepper
2 tb Butter
1 md Onion; diced
1 1/2 lb Italian hot sausage meat
1 c Bread crumbs
4 tb Italian parsley; chopped
4 tb Fennel seeds
5 tb Orange zest; grated
1 1/2 tb Kosher salt
2 tb Cracked black pepper
3 cl Garlic; minced
Place the roast, bone end up, in a large roasting pan. Season with
salt and pepper, then set aside.
In a small skillet, melt the butter and add onion. Wilt 3 minutes.
Combine in a large mixing bowl with sausage meat, bread crumbs,
and parsley.
Pack 1/4 of the sausage mixture around the base of the roast and
the remaining into the center.
Oven at 375 F.
Combine remaining ingredients; spread around the top of stuffing
inside the roast and over the interior of the chops. Cover the tip
of each bone with foil, and cover the sausage at the base of the
roast with a band of foil.
Roast 2-1/2 hours. Once the crust browns, cover it with foil for
remainder of baking time. Remove from oven, and allow to rest for
10 minutes. Place on platter. Serve two chops per person, with
stuffing and jus.
