Crown Roast Of Pork W/Cherry-Pine Nut Dressing

• 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

1. For the roast:
2. 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*.
3. For the dressing:
4. 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)
5. For the sauce:
6. 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.

pork, crown roast, kosher salt, fresh ground pepper, olive oil, t, t, t, t, celery, shallots, t, cherries, nuts, bread crumbs, eggs, chicken, port wine, veal stock

Taken from www.epicurious.com/recipes/member/views/crown-roast-of-pork-w-cherry-pine-nut-dressing-50116101 (may not work)