Roast pork “Crown” with minced meat and gray bread – detailed cooking recipe. Share with friends: 
Time: 3 hours. 50 minutes Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pork stew
- Pork loin crown on bone (3 – 3.5 kg.)
- 5 tbsp. l Worcestershire sauce
- 1 sachet (46 g.) Dry marinade with green pepper peas
- 1 sachet (46 g.) Seasoning with zest, herbs and garlic
Sausage and gray bread filling
- 4 raw spicy Italian sausages for frying, shell take off
- 1 bag for making mushroom soup with onions
- 450 gr lightly salted chicken stock
- 1 (300 gr.) Can of canned mushroom soup
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1/3 Art. fresh chopped parsley leaves
- 6 tbsp. sourdough bread toast
- Salt and ground black pepper
Recipes with similar ingredients: pork, kupat (sausages for frying), thyme, marjoram, parsley, croutons
Recipe preparation:
- Preheat the oven to 170 ° C. Cook the pork roast loin: Combine sauce in a shallow baking dish Worcestershire, dry marinade and seasoning. Put the crown of the ribs in shape, stripped bones up. Wrap the ends of the bones with foil, so that they do not burn. Using a cooking brush or spoon, apply the mixture over the entire surface of the meat. Put the mold in the oven and bake for 20-25 minutes for every 0.5 kg. meat, about 2.5 – 3.5 hours.
- Sourdough filling of gray bread: In a large stewpan, brown the minced meat for 5 minutes. Add onion and mushroom soup mix, chicken broth and mushroom soup. Mix with thyme, marjoram, parsley and croutons. Season salt and pepper.
- Remove the crown from the oven 45 minutes before completion cooking. Fill the cavity with the bread filling remaining bake separately. Return the roast to the oven and cook for remaining 45 minutes. Transfer the crown to the dish and remove foil.
