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Cornbread Stuffed Crown Roast Of Pork


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3 tablespoons olive oil

4 cloves garlic, chopped

2 tablespoons chopped fresh sage

1 1/2 teaspoons salt

1 teaspoon pepper

1 (5-pound) crown of pork, rib ends frenched

4 tablespoons (1/2 stick) butter

1 large green bell pepper, seeded and diced

1 medium white onion, diced

1 stalk celery, diced

1 clove garlic, minced

6 cups crumbled cornbread

2 eggs, lightly beaten

2 cups chicken broth

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh cilantro

1 teaspoon hot sauce (recommended: Paula Deen's Hot Sauce)

1/2 teaspoon salt

1/4 teaspoon pepper

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