Crown Pork Roast With Comtomme


    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
    *The mincemeat is sold in a glass container in most grocery stores.


    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.

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