christmas dinner

i am planning to make Christmas dinner at my house and have the kids over. Am planning on a cornbread stuffed crown roast of pork. i have one recipe and am polling the forum on your favorite recipe for a crown roast. Pork!, it's what for dinner!

Wild rice pilaf.....hat I did for the only crown roast of pork I've ever made. Don't know why I haven't done it again. It was very nice.

[Jenise]

I've only done one once, too, Christina. Love the presentation, but somehow it's never on my radar. Probably, in some ways, because I don't have a good local butcher to prep the loin right for me.

Ok, so I wound up in roasting one side of the crown, but it was really good with the Dijon and herbs from the Laura Calder post by Ted Richards. this was terrific with the pork too. I cooked the loin plus a spiral cut ham and baked potatoes all on the grill. did a broccoli casserole, and a carrots with ginger, garlic and a hit of tarragon vinegar near the end of cooking. Over all I would say that everyone was pleased, and overstuffed.

Ok, so I wound up in roasting one side of the crown, but it was really good with the Dijon and herbs from the Laura Calder post by Ted Richards. this was terrific with the pork too. I cooked the loin plus a spiral cut ham and baked potatoes all on the grill. did a broccoli casserole, and a carrots with ginger, garlic and a hit of tarragon vinegar near the end of cooking. Over all I would say that everyone was pleased, and overstuffed.

I would love to have that recipe, Bob.

I would love to have that recipe, Bob.

Tim, the recipe was original in Ted's post here: viewtopic.php?f=5&t=42279. I changed it by omitting the bread crumbs, and the Parmesan cheese. As for the herbs I used dried, and the dijon mustard was a brand called Maille from Canada. I am sure that the Grey Poupon would work as well. The herbs I wound up using (because I had them on hand) and they worked well. They were basil, thyme, savory, rosemary, and parsley. I will do this again whether the pork is bone on, or boneless. I can even see using this along with some baby spinach and butterflying the boneless pork loin.