Name: Crown Roast of Pork with Corn Bread-Poblano Stuffing
Yield: Makes about 10 servings
Ingredients: 2 to 3 tablespoons extra-virgin olive oil; 4 cloves garlic, chopped; 1 shallot, chopped; 2 tablespoons fresh sage, chopped; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 (10-pound) crown roast of pork, rib ends frenched; 1/4 cup (1/2 stick) unsalted butter; 4 large poblano chiles, seeded and diced; 1 medium yellow onion, diced; 1 stalk celery, diced; 1 clove garlic, minced; 6 cups corn bread for stuffing (1 1/2 recipes) or packaged corn bread stuffing; 2 large eggs, lightly beaten; 1/4 to 1/2 cup chicken stock or low-sodium chicken broth; 1 cup fresh cilantro leaves, chopped; 1 teaspoon hot sauce such as Tabasco; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Crown Roast of Pork with Corn Bread-Poblano StuffingDeborah Ory; food styling: Elizabeth Duffy

This succulent cut, made from two pork loins bound together, makes a princely vessel for spicy corn bread poblano stuffing. To prevent your pork from cooking unevenly, cook the stuffing separately, and fill the crown just before serving.

Recipe notes

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