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.
Ingredients:
Crown Roast:
- 9- pound (4 kg ) crown roast of pork, bones “Frenched”, at room temperature
- 5 cups (1.2 L) water
- 1 tablespoon Fody Chicken Soup Base
- 2 teaspoons kosher salt
- 1 teaspoon dried ground sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 tablespoons Fody Shallot-Infused Olive Oil
Pan Gravy:
- 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
Preparation:
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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.
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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.
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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 1/2 cups (360 ml) of the prepared chicken stock in bottom of pan.
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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 1/2 hours. Add more chicken stock to pan, if it evaporates during roasting time.
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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.
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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!
Notes:
Tips
- 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.