Crown pork roast
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I usually stuff mostly for presentation purposes. Do another pan with stuffing on the side. You can do unstuffed then upon presentation spoon stuffing from the pan into the center
Thanks. I wasnt sure. Can you share any good recipes
I too cook unstuffed so the pork will crisp on the outside and inside. Also, it cooks faster. The stuffing can be made a day ahead, reheat by steaming, and put in the middle at the last couple minutes under the broiler so the top crisps. Put the balance of stuffing in a serving dish - and crisp it too under the broiler so it looks delicious.Also, it's nice to "French" the bone ends, cover with a piece of foil when you see the desired look (so they done burn).
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a fresh, spring-y take on cabbage rolls.
A Crazy Cabbage Hack
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom