Stuffed Crown Roast of Pork

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3 tablespoons vegetable oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

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 325F 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 or roast.

Bake 1 hour longer or until a meat thermometer reads 160F and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs. 

Source:  Taste of Home

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