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Crown Pork Roast With Comtomme

Crown Pork Roast With Comtomme

10 to 12 portions


  • 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


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  • 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.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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