Ingredients
For the pork roast:
1 crown roast of pork
kosher salt
fresh ground pepper
1/2 c olive oil
2 T minced garlic
2 T chopped FRESH oregano
2 T chopped FRESH thyme
For the dressing:
4 T butter
4 ribs celery, diced
4 lg shallots, diced
4 T FRESH oregano
1 c dried (tart) cherries
1/2 c toasted pine nuts
2 c very fine bread crumbs
2 eggs, beaten
1 c chicken or veal stock
For the sauce:
1 liter port wine
2 c veal stock or beef bullion
Preparation
For the roast: Rub inside and out with liberal amt of s&p. Drizzle with oil, inside and out. Rub with garlic and herbs and set aside. Preheat oven to 450*.
For the dressing: In a skillet, melt butter over med heat and saute celery and onion until onion is translucent. Add bread crumbs. Cook until slightly crispy. Add oregano, cherries, and pine nuts. Remove from heat; add eggs and stock. Stuff inside of crown roast with dressing. Cover with foil, also covering bone ends. (Remainder can be baked in small dish 350* 40 min) Place stuffed roast in large roasting pan and place in hot oven. Cook 15 min, then reduce heat to 325*. Cook for about 15 min/lb or 2 hours for an 8 lb rack. Insert a thermometer into thickest part of meat–should be 150*. Remove from pan and allow meat to rest for at least 20 min (about time to make sauce)
For the sauce: Por off fat from roasting pan and place on stove over med-high heat. Add port and stock to pan and bring to a boil. Scrape up brown bits on bottom of pan. Boil until sauce is reduced by more than 3/4 and is the consistency of light syrup. Carve the meat by slicing vertically between bones. Scoop some stuffing onto plate with meat and serve sauce over both.
