PORK INGREDIENTS

8-10 lb. crown roast of pork*

Salt and freshly ground black pepper to taste

PORK INSTRUCTIONS 

Preheat the oven to 350°F.

Generously salt and pepper roast, and place on a rack in a shallow roasting pan, and place in the oven.

Approximately 1 hour before the roast is due to be done, remove from oven, and fill the crown with the stuffing.

After filling with stuffing, return to oven and roast until the meat reaches the internal temperature of 145-160°F, approximately 14-18 minutes per lb., and stuffing reaches 165F (145°F is considered the safe internal temperature as recommended by the USDA). The meat will be slightly pink in the center at 145°F, but if you prefer your pork more well done and fully white, then roast to 160°F. (Using a meat thermometer is the best way to test for doneness).

Cover the roast and allow it to rest 30 minutes before carving between the rib bones. Serve with a Riesling, Burgundy Chardonnay or a Malbec. 

STUFFING INGREDIENTS

1 lb. bulk pork sausage, cooked crumbled

¼ cup (½ stick) butter

½ cup chopped onions

¼ cup chopped fresh parsley

1 cup reduced sodium chicken broth

2 cups unseasoned bread cubes 

½-1 tsp. poultry seasoning

STUFFING INSTRUCTIONS

Melt butter in a large skillet.

Add onions and celery and sauté until onions and celery are soft. Add parsley.

In a large bowl, moisten bread cubes with chicken broth. Add sausage and bread cubes to onions, celery and parsley. Add poultry seasoning to taste, and combine well.

Fill the crown with this stuffing and follow instructions above or spoon into a baking dish sprayed with non-stick cooking spray, and place in the oven approximately 1 hour before roast is due to be done. Stuffing is done when it reaches a safe internal temperature of 165°F. 

*Cook the stuffing separately If you plan to cook your pork roast to less than 155-160°F (medium-well). By the time the stuffing reaches the safe internal temperature, your meat may be overdone if you want it cooked to medium-rare (145-150°F) or medium (150-155°F).