Party Worthy! – Low FODMAP Crown Roast of Pork
This is a dish to make when you want to impress your guests and feed a crowd. With this Low FODMAP Crown Roast of Pork with Sourdough Apple & Sausage Stuffing in the center of the table or on the buffet, you might actually get a standing ovation and a round of applause.
The Butcher is Your Friend
Most likely you will have to order the pork ahead. Tell the butcher that you are making a crown roast of pork, that you want about a 9-pound (4 kg) total and that you want the bones “Frenched”.
That means they will trim the meat so that you have the exposed bones, which visually create the “crown”. All the work will be done for you. The racks of ribs (that’s what this is) will come tied together in a round shape.
Does stuffing make your think “holiday”? It does for me. Some sort of stuffing (or two) will typically show up on my Thanksgiving and Christmas tables and once I started following the low FODMAP diet, I wasn’t going to give that up.
We have a few recipes for you at FODMAP Everyday, including a more straightforward Simple Sourdough Stuffing, but the inspiration for this Sourdough Apple & Sausage Stuffing came from the August 2018 Monash University Low FODMAP Diet Smartphone Diet update, which told us that we could have up to 20 g of Lady Smith or Granny Smith apples!
One of my all-time favorite stuffings combined savory sausage and sweet, juicy apple and now I could create a low FODMAP version and it just so happens to complement this Crown Roast Of Pork perfectly.
This stuffing also works on its own, which you can see in this image here below, so you could also serve it with turkey, roast goose or prime rib of beef.
Or even with a simpler pork dish like our Bacon Wrapped Pork Loin.
But back to our featured dish…just take a look at this beauty! You are going to love it!
And those green beans? Check out our recipe for Low FODMAP Triple “Onion” Green Beans. Missing onion flavor? This recipe features Fody Shallot-Infused Olive Oil and tons of low FODMAP leek and scallion greens.
Recipe Sponsored By Fody Foods
Low FODMAP Crown Roast of Pork with Sourdough Apple & Sausage Stuffing
Make our Low FODMAP Crown Roast of Pork with Sourdough Apple & Sausage Stuffing when you need a showstopper of a dish, that everyone will love.
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) of the prepared stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons unsalted butter
For the Crown Roast: Position rack in lower third of oven. Preheat oven to 350°F/180°C. Place the crown roast in a roasting pan that is just large enough to hold the crown roast, but is not too voluminous. Set aside.
Whisk the water and Fody Chicken Soup Base together in a small saucepan and bring to a boil. Give a quick whisking to make sure base is dissolved; remove from heat and set aside.
In a small bowl stir together the salt, sage, thyme and pepper. Use your hands to rub the Fody Shallot-Infused Olive Oil all over the crown roast, inside and out. Then rub the salt/herb/pepper mix all over as well. Place about 2 cups of the prepared stuffing in the center of the crown roast. Make sure it is lightly piled in there; it will expand. Pour 1 ½ cups (360 ml) of the prepared chicken stock in bottom of pan.
Place crown roast in oven and cook for 30 minutes, then cover the stuffing and the exposed bones with a piece of aluminum foil and continue roasting until meat registers 145°F/63°C on an instant read thermometer. The total roasting time will be about 2 hours to 2 ½ hours. Add more chicken stock to pan, if it evaporates during roasting time.
To test doneness accurately, make sure to insert thermometer in-between the bones (not touching them) and just into the meat for an accurate reading. Use a very sturdy, broad spatula to aid in transferring the crown roast to a serving platter or cutting board to rest for at least 20 minutes, very lightly covered with foil.
For the Pan Gravy: Meanwhile, pour the pan drippings into a fat separator, discard the fat and pour the drippings back into the roasting pan. Place pan over one or two burners and bring to a simmer over medium heat. Add white wine and stir around as you scrape up the bits on the bottom of the pan. Add the stock as well and bring to a simmer. Meanwhile stir the cornstarch and water together in a small bowl, then pour into pan. Simmer the gravy, whisking well for a minute or two until thickened. Whisk in butter until it melts and combines with gravy. Strain into a gravy boat and you are ready to serve!
- I find it very convenient to keep low FODMAP dry soup bases in my pantry as so many prepared stocks and broths are high FODMAP. Order some today so that you have them around when you need them.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.