Stuffed Crown Roast Of Pork

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   Heat oven to 325u00b0. Season meat with salt and pepper. Place meat, bone ends up, in open shallow roasting pan; wrap bone ends in aluminum foil to prevent excessive browning. To hold shape of roast, place a small ovenproof bowl or cup in crown. Insert meat thermometer so tip is in thickest part of meat and does not rest on fat or bone. Do not add water. Do not cover. Roast 30 to 35 minutes per pound or until meat thermometer registers 170u00b0. One hour before meat is done, remove bowl from center of crown, fill crown with stuffing (8 cups for 8 pounds). Cover stuffing with foil during first 30 minutes. When roast is done, remove foil from bone ends and replace with crab apples or paper frills.

* Per serving · 4 servings · Values may vary.

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