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Stuffed Crown Roast Of Pork |
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Serves: 16
Print this Recipe
Marianne Severson, West Allis, Wisconsin
1 crown pork roast (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onions
3 tablespoons butter or margarine
1/2 cup diced peeled apples
1/4 cup finely chopped celery
1-1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
Spiced crab apple, optional
Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert meat thermometer. Roast at 350° for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until browned; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well. Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve.
© Copyright Reiman Publications, 1993-1997
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