Stuffed Crown Pork Roast

• 10 pounds Stemmler’s Frenched Crown Pork Roast (Special Order)  
• 1 pound Stemmler’s Ground Pork 
• 1 tablespoon butter 
• 1 tablespoon olive oil 
• I leek, white part only, finely chopped  
• 2 cloves garlic, minced  
• 1 crispy apple, peeled and chopped 
• 1 teaspoon each of salt and pepper, divided 
• 1 teaspoon Montreal steak spice, divided 
• 1 tablespoon fresh sage, chopped 
• 1 tablespoon fresh parsley, chopped 
• 1 tablespoon fresh thyme, chopped 
• 3/4 cup white wine 
• 2 cups chicken stock 
• ½ cup kale, chopped 
• ¼ cup Stemmler’s Smokin Good Sauce  

Preheat oven to 300F. 

Remove crown roast from fridge and let sit at room temperature for an hour. While the meat is sitting, sauté the leeks in the olive oil and melted butter. Let them become soft then add the garlic, apple and ½ teaspoon of each spice. Cook for 2 minutes on medium heat. Add ¼ cup of the wine and let reduce for another 2 minutes. Set aside to let cool. 

Open the crown roast and make some slits along the meat near the bones to spread the rack open a bit more. Mix ½ teaspoon of each spice plus half of the fresh herbs and olive oil. Rub the outside and inside of the roast. This will be now be used to hold the stuffing. In a separate bowl mix the ground pork, Stemmler’s Smokin Good Sauce, the remainder of the fresh herbs, kale, and cooled leek/apple mixture. Mix well and lay between the bones and on top of the roast. Cover the ends of the bones with foil only to prevent them from burning. Place on a wire rack inside the roasting pan and pour in 1 cup of chicken stock. Place in preheated 300F oven. 

While this is roasting prepare your side dishes. After 90 minutes, use a probe thermometer and please make sure it reads an internal temperature of 150F. When that temperature registers, remove from oven, remove from pan, cover with foil and let rest for 10 minutes. 

Pour the liquid from the pan into a measuring cup. Skim the fat. With the roasting pan on the stove top, turn on high and then add the remainder of the wine. Let reduce for a couple minutes then add the pan juices plus 1 cup of chicken stock. Thicken with a little cornstarch (2 tablespoons plus 2 tablespoons water). Let simmer and thicken. 

Carve the roast. Serve with side dishes and pan gravy. Enjoy!