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1
Place pork roast in roasting pan, resting on bone tips (like a rack).
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2
Insert a meat thermometer into the thickest part of the meat.
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3
Roast, uncovered, at 325u00b0F for 1 1/2 hours.
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4
In a medium skillet, heat vegetable oil.
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5
Saute onions and celery until onions are golden.
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6
Transfer to a large bowl.
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7
Add remaining ingredients and toss well.
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8
Remove roast from oven; drain off excess fat.
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9
Turn roast right side up (bones facing up), and replace in pan.
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10
Fill cavity with stuffing.
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11
Spoon the rest of the stuffing into a greased baking dish.
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12
Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160u00b0F.
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13
Let roast stand 15 minutes, prior to slicing.
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14
Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
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15
Using slotted spoon, transfer sausage to large bowl.
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16
Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
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17
Add apples; saute until apples are tender but still hold shape, about 10 minutes.
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18
Add sage, thyme and allspice; saute for another minute.
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19
Add to sausage.
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20
Stir in stuffing mix.
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21
Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
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22
Fill center of crown roast of pork with stuffing (following above directions).
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23
Transfer remaining stuffing to prepared dish.
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24
Cover with foil and bake until heated through, about 40 minutes.
