Crown Roast Of Pork With Onion And Bread-Crumb Stuffing

Crown Roast Of Pork With Onion And Bread-Crumb Stuffing
21 Ingredients
  • 2 lb onions, finely chopped (6 cups)
  • 2 1/2 teaspoons salt
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon black pepper
  • 1 1/2 tablespoons cider vinegar
  • 1/2 cup dry white wine
  • 1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
  • 3/4 lb ground pork (usually comes with crown roast, see below)
  • 1 cup finely chopped celery
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh marjoram or thyme
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
  • 1 1/2 cups water
  • 1 1/2 cups reduced-sodium chicken broth
  • 2 teaspoons cornstarch, dissolved in 2 tablespoons water
  • 2 tablespoons cold unsalted butter
  • Special equipment: an instant-read thermometer
Nutrition
1268
63% daily value
10 servings
                                       
                                            low-​carb
     

Fat

122% 79

Saturated

161% 32

Trans

- 1

Monounsaturated

- 32

Polyunsaturated

- 8

Carbs

11% 34

Carbs (net)

- 29

Fiber

18% 5

Sugars

- 7

Sugars, added

- 0

Protein

195% 98

Cholesterol

113% 339

Sodium

67% 1611

Calcium

22% 217

Magnesium

33% 140

Potassium

42% 1953

Iron

36% 6

Zinc

83% 9

Phosphorus

146% 1023

Vitamin A

17% 154

Vitamin C

12% 11

Thiamin (B1)

365% 4

Riboflavin (B2)

101% 1

Niacin (B3)

152% 24

Vitamin B6

185% 2

Folate equivalent (total)

20% 80

Folate (food)

- 65

Folic acid

- 9

Vitamin B12

107% 3

Vitamin D

683% 102

Vitamin E

11% 2

Vitamin K

34% 41
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