Crown Pork Roast with Apple-Walnut Stuffing
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Ingredients
| 7 lbs. | crown pork roast | | Salt and pepper, to taste |
Apple-Walnut Stuffing
| 1/3 cup | butter | | 1 | lg. onion, finely chopped | | 2 stalks | celery, finely chopped | | 1 cup | red cooking apple, chopped | | 1 cup | green cooking apple, chopped | | 2 cups | white bread cubes, toasted | | 1 cup | walnuts, chopped | | 2 tbsp. | dried whole leaf sage | | 1/2 tsp. | dried rosemary | | 1/2 tsp. | dried thyme | | 1 | lg. egg, beaten | | 1/2 cup | milk | | 1/2 tsp. | salt | | 1/4 tsp. | Pepper |
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Instructions
Trim fat off roast and season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325°F for 1 hour.
Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil.
Insert meat thermometer into roast without touching fat or bone. Bake at 325°F for 1-1/2 hours or until meat thermometer reaches 160°F. Remove foil from roast; let stand 15 minutes before serving.
Stuffing:
Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.
Author's Comments
Stuffing can be made separately. Spoon into a lightly greased 11x7-inch baking dish. Bake at 350°F for 30 minutes.
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