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Crown Roast of Pork with Wild-Mushroom Stuffing
MARTHA STEWART18Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. mixed vegetables (such as leeks, carrots, onions, and parsnips, cut into large pieces)
- 5 cups water
- 1 crown roast of pork (about 10 pounds, frenched)
- coarse salt
- freshly ground pepper
- stuffing (Wild-Mushroom)
- 3/4 cup marsala wine (sweet)
- 1 cup low sodium store bought chicken stock (or homemade, plus more as needed)
- 2 Tbsp. demi-glace (optional)
- coarse salt
- freshly ground pepper
- 2 Tbsp. all purpose flour
- 1 1/2 Tbsp. unsalted butter (room temperature)
- 2 Tbsp. unsalted butter
- 8 pears (small, halved lengthwise)
- 24 kumquats (about 2 cups, halved)
- 1 Tbsp. honey
- kumquats (leaves, optional)
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