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Crown Roast of Pork with Stuffing

 Crown Roast of Pork with Stuffing
I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! —Martha Forte, East Setauket, New York
12-16 ServingsPrep: 10 min. Bake: 2-3/4 hours

Ingredients

  • 3 tablespoons canola oil, divided
  • 1 pork crown roast (16 ribs and about 8 pounds)
  • 1-1/4 pounds Johnsonville® Mild Ground Italian Sausage
  • 3 cups finely chopped onions
  • 2 cups finely chopped carrots
  • 2 cups finely chopped celery
  • 2 garlic cloves, minced
  • 4 cups diced cooked peeled potatoes
  • 1/3 cup minced fresh parsley
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Decorative foil or paper frills, optional

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.

2 of 2

Crown Roast of Pork with Stuffing (continued)

Directions (continued)

  • Stir in the potatoes, parsley, fennel, salt, pepper and reserved
  • sausage. Carefully spoon into center or 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. Yield: 12-16 servings.
Nutritional Facts: 1 serving (10 ounces) equals 357 calories, 19 g fat (6 g saturated fat), 85 mg cholesterol, 384 mg sodium, 12 g carbohydrate, 2 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.