Stuffed Crown Roast of Pork

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 crown roast of pork (about 8 pounds)
• 1 pound ground pork
• 1/2 pound bulk pork sausage
• 3/4 cup finely chopped onion
• 3 tablespoons butter
• 1/2 cup diced peeled apple
• 1/4 cup finely chopped celery

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[ingredients-right]

• 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 rubbed sage
• Spiced crab apples (optional)

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve. Serves: 16-20.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest