Recipe: Italian-Herbed Crown Roast of Pork with Sausage Dressing

ITALIAN-HERBED CROWN ROAST OF PORK WITH SAUSAGE AND PARMESAN DRESSING

FOR THE PORK:
1 (16 rib) pork rib crown roast (about 8 pounds) (Crown Roast Guide - pdf)
2 tablespoons dried Italian herb blend
Salt and pepper, to taste

FOR THE SAUSAGE AND PARMESAN DRESSING:
1 1/2 pounds sweet Italian sausage, casings removed
4 tablespoons unsalted butter, divided use
2 red bell peppers, cored, seeded, and cut into 1/2-inch dice**
2 onions, cut into 1/2-inch dice**
1 pound crusty Italian or French bread, with crusts, cut or torn into 3/4-inch pieces (about 16 cups)
1 cup shredded Parmesan cheese***
2 tablespoons dried Italian herb blend
1 1/2 cups chicken broth
Salt and pepper, to taste

FOR THE PAN SAUCE:
3 cups chicken broth
1 cup dry red wine, preferably Italian*
4 tablespoons unsalted butter, cut into 4 to 6 pieces
2 tablespoons cornstarch dissolved in 2 tablespoons cold water

TO PREPARE THE ROAST:
Preheat oven to 350 degrees F.

Place the pork in a shallow roasting pan. Sprinkle with 2 tablespoons of the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

WHILE THE PORK IS ROASTING, MAKE THE DRESSING:
In a very large skillet over medium heat, cook the sausage, stirring occasionally and breaking up the pieces, until browned and cooked through, 8 to 10 minutes. Use a slotted spoon to transfer the sausage to a large bowl.

Add 2 tablespoons of butter to the skillet and melt over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until very tender, 10 to 12 minutes. Transfer the mixture to the bowl with the sausage. Add the bread, cheese, and 2 tablespoons of herb blend to the bowl. Add the 1 1/2 cups broth, gently stirring to evenly moisten. Season with salt and pepper.

Spoon the dressing into a buttered 2 1/2-quart casserole dish. Cut 2 tablespoons of butter into pea-sized pieces and dot them over the top.

ABOUT 30 MINUTES BEFORE THE PORK IS DONE:
Cover the dressing with foil. Add it to the oven and bake 30 minutes.

WHEN THE PORK IS DONE:
Transfer it to a cutting board, and let rest 20 minutes. Remove the foil from the dressing and continue to cook dressing until heated through and top is crisp and golden, about 20 minutes.

MEANWHILE, TO MAKE THE PAN SAUCE:
Drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add 3 cups broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add 4 tablespoons butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

TO SERVE:
Slice the roast. Serve with the dressing and pan sauce on the side.

*Change up the pan sauce by using white wine instead of red.

**Feel free to change or add to the vegetables in the dressing - diced fennel or chopped tomatoes would fit nicely with the Italian theme.

***You can also substitute 6 ounces (about 1 1/2 cups) crumbled gorgonzola for the Parmesan cheese.

Makes 16 servings
Source: the National Pork Board