Stuffed Crown Roast Of Pork
|Porkcrown roast||8 Pound (1 Whole With 16 Ribs)|
|Bulk italian sausage||1 1⁄4 Pound|
|Finely chopped onion||3 Cup (48 tbs)|
|Finely chopped carrots||2 Cup (32 tbs)|
|Finely chopped celery||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooked peeled diced potatoes||4 Cup (64 tbs)|
|Minced fresh parsley||1⁄3 Cup (5.33 tbs)|
|Fennel seed||1 Teaspoon, crushed|
Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan.
Cover rib ends -with aluminum foil.
Bake, uncovered, at 325° for 1-3/4 hours.
For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender.
Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage.
Carefully spoon into center of roast.
Bake 1 hour longer or until a meat thermometer reads 160° and meat juices run clear.
Replace foil with decorative frills if desired.
Remove stuffing to a serving bowl; slice roast between ribs.