- 2.5 kg (5.5 lbs) crown pork roast (about 12 ribs)
- 450 g (1 lb) ground meat (pork, veal and/or beef)
- 1 shallot, finely chopped
- 125 ml (1/2 cup) store-bought mincemeat*
- 125 ml (1/2 cup) bread crumbs
- 1 garlic clove, finely chopped
- 1 egg
- 250 ml (1 cup) Comtomme, diced
- Salt and freshly ground pepper, to taste
- 30 ml (2 tbsp.) Dijon mustard
- 15 ml (1 tbsp.) fresh rosemary, chopped
- 250 ml (1 cup) beef stock or veal base
- Preheat oven to 450° F (230° C).
- Place the crown pork roast, ribs facing up, on a roasting pan. Set aside.
- In a bowl, mix the ground meat, the shallot, the mincemeat, the bread crumbs, the garlic, the egg and the cheese. Add salt and pepper.
- Fill the cavity of the crown roast with the stuffing.
- Brush the outside of the crown roast with Dijon mustard. Rub the roast with fresh rosemary. Pour the beef stock in the roasting pan.
- Place the pan in the oven. Sear for 10 minutes, then lower the oven’s temperature to 325° F (165° C).
- Cook for 60 to 75 minutes, or until cooked as desired.
- Baste the roast regularly with the cooking juices.
- Remove the roast from the oven, and wrap in aluminum foil. Let stand for 15 minutes.
- Meanwhile, pour the cooking juices into a small saucepan, reduce the sauce, and transfer into a sauceboat. Serve immediately with vegetables.
- You can also use Aged Cheddar From Here to make this recipe.
- * The mincemeat is sold in a glass container in most grocery stores.
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