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Italian Herbed Crown Roast of Pork with Italian Sausage and Parmesan Dressing - 10837
Holiday

Italian Herbed Crown Roast of Pork with Italian Sausage and Parmesan Dressing

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Prep time: 50 minutes
Cook time: About 2 3/4 hours
Yield: 16 servings

  • 1 16-rib pork rib crown roast (about 8 pounds)
  • 4 tablespoons dried Italian herb blend, divided
  • Salt and pepper
  • 1 1/2 pounds sweet Italian sausage, casings removed
  • 8 tablespoons unsalted butter, divided, plus more for casserole dish
  • 2 red bell peppers, cored, seeded, cut into 1/2-inch dice
  • 2 onions, cut into 1/2-inch dice
  • 1 pound crusty Italian bread, cut into 3/4-inch pieces
  • 1 cup shredded Parmesan cheese
  • 4 1/2 cups chicken broth, divided
  • 1 cup dry red wine, preferably Italian
  • 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
  1. Preheat oven to 350°F.
  2. Place pork in shallow roasting pan. Sprinkle with 2 tablespoons herb blend; season with salt and pepper. Roast until temperature towards interior of crown reaches 145°F, about 2 1/4 hours.
  3. While pork is roasting, make dressing: In large skillet over medium heat, cook sausage, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Use slotted spoon to transfer sausage to large bowl.
  4. Add 2 tablespoons butter to skillet; melt over medium heat. Add bell pepper and onion. Cook, until very tender, 10 to 12 minutes. Transfer mixture to bowl with sausage. Add bread, cheese and remaining 2 tablespoons herb blend to bowl. Add 1 1/2 cups broth, stirring to evenly moisten. Season with salt and pepper. Spoon mixture into buttered 2 1/2-quart casserole dish. Cut 2 tablespoons remaining butter into pea-sized pieces; dot them over the top.
  5. About 30 minutes before pork is done, cover dressing with foil and bake 30 minutes.
  6. When pork is done, transfer to cutting board; rest 20 minutes. Remove foil from dressing; continue cooking until top is crisp and golden, about 20 minutes.
  7. Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add wine and remaining 3 cups broth. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add remaining 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.
  8. Slice roast. Serve with dressing and pan sauce.

Source: National Pork Board