Crown Roast Of Pork
|Pork rib||12 , cut into a crown|
|Pork rib loin||12 , cut into a crown|
|For apple stuffing|
|Ground pork||1⁄2 Pound|
|Ground veal||1⁄4 Pound|
|Poultry stuffing mix||1⁄4 Cup (4 tbs) (Prepared)|
|Scallion||1 Tablespoon, finely chopped|
|Parsley||3 Tablespoon, chopped|
|Apple||1 Cup (16 tbs), peeled and diced|
|Salt||To Taste, mixed with pepper and flour|
|Pepper||To Taste, mixed with salt and flour|
|Flour||1 Cup (16 tbs), mixed with salt and pepper|
Cover tip of each rib bone with aluminum foil to prevent burning while roasting.
Wrap strips of bacon around lower part of crown.
Rub meat with salt, pepper and flour.
Prepare the stuffing:
Mix all together.
Fill center of crown with apple stuffing.
Top with 2 strips of bacon.
Cover with aluminum foil for the first hour.
Roast in moderate oven 30 to 35 minutes per pound.
Remove aluminum foil from bones before serving.
Replace with paper frills.