Stuffed Crown Roast Of Pork Recipe
Ingredients
| 1 pork crown roast (16 ribs and about 8 pounds) | ||
| Bulk italian sausage | 1/4 Pound | |
| Onions | 3 Cup (16 tbs), finley chopped | |
| Carrots | 2 Cup (16 tbs), finely chopped | |
| Celery | 2 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 4 cups diced cooked peeled potatoes | ||
| Minced parsley | 1/3 Cup (16 tbs) | |
| Fennel seed | 1 Teaspoon, crushed | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan.
Cover rib ends -with aluminum foil.
Bake, uncovered, at 325° for 1-3/4 hours.
For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender.
Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage.
Carefully spoon into center of roast.
Bake 1 hour longer or until a meat thermometer reads 160° and meat juices run clear.
Replace foil with decorative frills if desired.
Remove stuffing to a serving bowl; slice roast between ribs.
Cover rib ends -with aluminum foil.
Bake, uncovered, at 325° for 1-3/4 hours.
For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender.
Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage.
Carefully spoon into center of roast.
Bake 1 hour longer or until a meat thermometer reads 160° and meat juices run clear.
Replace foil with decorative frills if desired.
Remove stuffing to a serving bowl; slice roast between ribs.
Chef
