recipes

Holiday 19 January 2017

Italian Herbed Crown Roast of Pork with Italian Sausage and Parmesan Dressing

Prep time: 50 minutes
Cook time: About 2 3/4 hours
Yield: 16 servings

  • 1 16-rib pork rib crown roast (about 8 pounds)
  • 4 tablespoons dried Italian herb blend, divided
  • Salt and pepper
  • 1 1/2 pounds sweet Italian sausage, casings removed
  • 8 tablespoons unsalted butter, divided, plus more for casserole dish
  • 2 red bell peppers, cored, seeded, cut into 1/2-inch dice
  • 2 onions, cut into 1/2-inch dice
  • 1 pound crusty Italian bread, cut into 3/4-inch pieces
  • 1 cup shredded Parmesan cheese
  • 4 1/2 cups chicken broth, divided
  • 1 cup dry red wine, preferably Italian
  • 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
  1. Preheat oven to 350°F.
  2. Place pork in shallow roasting pan. Sprinkle with 2 tablespoons herb blend; season with salt and pepper. Roast until temperature towards interior of crown reaches 145°F, about 2 1/4 hours.
  3. While pork is roasting, make dressing: In large skillet over medium heat, cook sausage, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Use slotted spoon to transfer sausage to large bowl.
  4. Add 2 tablespoons butter to skillet; melt over medium heat. Add bell pepper and onion. Cook, until very tender, 10 to 12 minutes. Transfer mixture to bowl with sausage. Add bread, cheese and remaining 2 tablespoons herb blend to bowl. Add 1 1/2 cups broth, stirring to evenly moisten. Season with salt and pepper. Spoon mixture into buttered 2 1/2-quart casserole dish. Cut 2 tablespoons remaining butter into pea-sized pieces; dot them over the top.
  5. About 30 minutes before pork is done, cover dressing with foil and bake 30 minutes.
  6. When pork is done, transfer to cutting board; rest 20 minutes. Remove foil from dressing; continue cooking until top is crisp and golden, about 20 minutes.
  7. Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add wine and remaining 3 cups broth. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add remaining 4 tablespoons butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
  8. Slice roast. Serve with dressing and pan sauce.

Source: National Pork Board

Poultry 11 August 2015

Parmesan Crusted Chicken

Ingredients
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
  • 4 teaspoons Italian seasoned dry bread crumbs
Preparation
  1. Preheat oven to 425°F.
  2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
  3. Bake 20 minutes or until chicken is thoroughly cooked.
Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 370 | Total Fat: 23g
Cholesterol: 100mg | Protein: 35g
Carbohydrates: 2g | Sodium: 390mg

Serves

4 servings

Notes, Tips & Suggestions

Cost per recipe: $7.16
Cost per serving: $1.79
Based on average retail prices at national supermarkets.

Source: Hellmann's

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.