Roast Crown of Pork with Prune Stuffing Recipe

DIRECTIONS

1. For pork: Preheat oven to 375°F.
2. Rub pork with olive oil and sprinkle evenly with salt and pepper. Wrap tips of ribs with aluminum foil to prevent burning. Place pork in a roasting pan and roast until a meat thermometer registers 160°F, about 2 hours.
3. Meanwhile prepare stuffing: Melt butter in a large pot over medium heat. Dice the celery and white onion then add them to the pot; sauté until tender, about 5 minutes.
4. Add 1/2 lb sausage, breaking it up into small pieces with a wooden spoon; sauté until browned, about 10 minutes. Add diced prunes and 1/4 cup of the Armagnac; cook until liquid is almost evaporated, about 2 minutes.
5. Turn off heat; add 1 1/2 cups of the broth and bread cubes. Mix until ingredients are evenly combined.
6. Transfer stuffing to a greased 9 x 13 baking dish. Twenty minutes before pork is finished cooking, place stuffing in oven.
7. When pork is done, transfer to a cutting board and let stand 10 minutes before carving. Pour pan drippings into a measuring cup and skim off the fat.
8. Place roasting pan on stovetop over medium-high heat. Pour remaining stock into pan, along with degreased pan drippings. Scrape up browned bits off bottom of the pan with a wooden spoon. Add remaining Armagnac; reduce heat, and simmer until half the liquid has evaporated, about 5 minutes.
9. Pour into gravy boat and serve over pork and stuffing.