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