Ingredients

For the marinade:

• 2/3 cup Dijon mustard
• 1/3 cup olive oil
• 1/4 cup finely chopped fresh Italian parsley leaves
• 2 tablespoons finely chopped fresh rosemary leaves
• 2 tablespoons packed, finely chopped fresh sage leaves
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 (16-rib) pork crown roast (11 to 13 pounds)

For roasting:

• 1/2 cup olive oil
• 1 cup dry white wine
• 1 bay leaf
• 1 fresh rosemary sprig
• 16 medium shallots, roots trimmed, peeled, and halved through the root
• Salt
• Freshly ground black pepper

For the sauce:

• 1/2 cup dry sherry
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth
• Salt
• Freshly ground black pepper
• Sausage-Currant Stuffing (optional), warmed

Description

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