If you've been following our posts this week, you know that we are celebrating our millionth hit. In order to celebrate this awesome-crazy-holy cow how did we get here-when can we quit our day jobs milestone for us, I thought I'd make something really special. Sorry Caitlin, divert your vegetarian eyes.
Per our text convo:
Jaisa: I am making a very grand dish for this week - crown roast of pork with sausage and cherry stuffing.
Caitlin: That sounds very grand but like a vegetarian nightmare. It wasn't enough to use one kind of meat?
It was nice that my blogging fell on Easter weekend, because I don't know if I could justify cooking this for two people otherwise...but holiday + milestone = I can cook anything I want. My mom makes this every Christmas and I just always thought it was so grand and impressive. I can still picture her walking it over to the dinner table and watching my dad's face light up. I never dared to make it... UNTIL NOW... bom bom bommmmmm.
I bought this at our usual grocery store, but if yours doesn't typically carry this cut, you can call and order it ahead of time.
After removing those ridiculous looking gold hats, I rubbed the pork down lots of olive oil. After doing that, I generously rubbed the outside with garlic powder, sea salt, and fresh cracked black pepper.
So since I cooked it for an hour first without the stuffing, I cooked it with a glass bowl so it wouldn't collapse on itself. This was a good idea, because it was super easy to add the stuffing in later.
Here is a shot of the stuffing before adding it to the pork. THIS IS THE BEST STUFFING EVER. It has dried cherries, sausage, and is made with lots of butter and chicken stock. I'll post the full recipe later this week.
So, after cooking the pork in a 350 degree oven for an hour, I took the glass bowl out and stuffed the top of the roast with lots of stuffing. I put it back in the oven for another 45 minutes and the pork came out BEAUTIFUL. Check out this shot below:
This just came out so great. The pork was unbelievably tender and perfectly moist and was so perfectly paired with the tart cherries in the stuffing. MY OH MY. This was top five things I have ever made. I should know, because I've been eating it all day. I actually stopped halfway through this post to make myself a stuffing and pork sando. Lord help me.
Crown Roast of Pork with Sausage Stuffing
6 lbs Crown Roast of Pork
Sea or Kosher Salt
Fresh Cracked Black Pepper
Sausage Cherry Stuffing
Pre heat oven to 350 degrees. Rub pork with olive oil and generously sprinkle with garlic, sea or kosher salt, and lots of fresh cracked pepper. Place a bowl in between the bones and cook for 1 hour. Remove pork from oven and remove the bowl. Stuff the inside with lots of stuffing and place back in the oven for another 30-45 minutes or until pork's internal temp reaches 140. Rest for 5-10 minutes. Slice pork and serve with heaping spoonful of stuffing and cry tears of joy.