Serves: 5
Total Calories: 1,212

6 to 8 pounds crown pork roast made with two loins of pork, ribs attached
salt to taste
freshly ground black pepper to taste
1 clove garlic crushed
STUFFING
1 pound ground pork
3 cups cornbread stuffing mix
2 Granny Smith apples peeld, cored, and diced
6 slices bacon cooked until crisp and crumbled
1 cup fresh or canned corn kernals, drained
1 cup chopped celery
1/2 cup apple juice or apple cider
1/2 cup melted butter or margarine

1. Preheat the oven to 350°F. Line a shallow roasting pan with aluminum foil and set aside.

2. Rinse the roast and pat it dry. Season the roast with salt and pepper to taste, and rub with the garlic. Transfer the roast to the prepared roasting pan.

3. To make the stuffing, place all of the stuffing ingredients in a large bowl, and mix until well blended. Pack the stuffing mixture into the center of the roast. Then wrap the rib tips with aluminum foil and place a sheet of aluminum foil over the stuffing.

4. Cook for 2 to 21/2 hours, or until a thermometer inserted in the stuffing reads 165°F. To promote browning, uncover the stuffing for the last 30 minutes of cooking.

Nutritional Facts:

Serves: 5
Total Calories: 1,212
Calories from Fat: 619

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Meat
Italian Sausage and Fennel Stuffing
Bacon and Scallion Stuffing
Barbecued Beef Stuffing
Minted Pineapple Stuffing with Ground Lamb
Fig-Stuffed Baked Pork Chops
Apple-and-Bacon-Stuffed-Crown Roast Of Pork
Stuffed Whole Ham with Apricot Glaze
Pork Chop and Pear Casserole
Stuffed Flank Steak Florentine
Beef and Broccoli Cornbread Bake
Corned Beef Hash with Creamed Vegetables
Herb Stuffed Leg of Lamb with Minted Apples
Bacon-Topped Stuffed Lamb Chops