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Ingredients
- 1 x crown roast of pork - (11-rib) abt 5 1/2 lbs Sausage Stuffing (see recipe)
- 2 c. canned low-salt chicken broth
- 1 1/2 c. dry vermouth or possibly white wine
- 3 Tbsp. butter room temperature
- 1 1/2 Tbsp. all-purpose flour
- 3 x bacon slices cooked, crumbled Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat oven to 350 degrees. Place rack in roasting pan. Cover rack with foil. Place pork atop rack. Roast pork uncovered 1 hour.
- Butter 8- by 8- by 2-inch glass baking dish. Remove pork from oven; fill cavity with 1 1/2 c. stuffing, mounding in center. Transfer remaining stuffing to prepared baking dish. Cover with aluminum foil. Moisten pork roast and stuffing in dish with total of 1/4 c. broth. Cover stuffing in pork cavity with foil.
- Return pork to oven. Place stuffing in dish in oven. Roast pork and stuffing in dish till thermometer inserted into center of pork registers 155 degrees, basting roast occasionally with drippings, about 45 min for stuffing in dish and 55 min for roast. Transfer pork to platter and cover; let stand while preparing gravy.
- Boil 1 3/4 c. broth and vermouth in large saucepan till reduced by half, about 15 min. Mix 3 Tbsp. butter and flour in small bowl. Whisk into broth mix. Boil till slightly thickened, about 5 min. Fold in bacon. Season with salt and pepper. Carve pork between bones into chops. Pass gravy separately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 186 | |
| Calories from Fat 114 | 61% |
| Total Fat 12.79g | 16% |
| Saturated Fat 5.97g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 189mg | 8% |
| Potassium 161mg | 5% |
| Total Carbs 4.16g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.58g | 0% |
| Protein 3.59g | 6% |
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