Stuffed Crown Roast Of Pork Recipe
Ingredients
1 (16-rib) crown roast of pork (about 8 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound bulk pork sausage
1 (20-ounce) can apple slices, undrained and chopped
9 slices dry raisin bread, cut into 1/2-inch cubes
1/4 cup apple juice
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
Apple wedges (optional)
Watercress (optional)
Directions
Sprinkle roast on all sides with 1/2 teaspoon salt and 1/8 teaspoon pepper, place roast, bone ends up, in a shallow roasting pan.
Cook sausage in a skillet until browned, stirring to crumble, drain well.
Combine sausage and next 7 ingredients, stir to moisten bread.
Fill center of roast with sausage mixture, cover with aluminum foil.
Punch a hole in foil, insert meat thermometer into roast, making sure it does not touch foil, bone, or fat.
Bake at 325° for 3 to 3 1/2 hours or until meat thermometer registers 160°.
Garnish with apple wedges and watercress, if desired.
Cook sausage in a skillet until browned, stirring to crumble, drain well.
Combine sausage and next 7 ingredients, stir to moisten bread.
Fill center of roast with sausage mixture, cover with aluminum foil.
Punch a hole in foil, insert meat thermometer into roast, making sure it does not touch foil, bone, or fat.
Bake at 325° for 3 to 3 1/2 hours or until meat thermometer registers 160°.
Garnish with apple wedges and watercress, if desired.
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