Title: Crown Pork Roast with Apple-Walnut Stuffing
Categories: Pork, Dressings, Fruits, Holidays, Main dish
Yield: 12 Servings

------------------------------PATTI - VDRJ67A------------------------------
7 lb Crown pork roast (12 rib)
Salt & pepper to taste
-----APPLE WALNUT
-STUFFING-----
1/3 c Butter or margarine
1 lg Onion; finely chopped
2 Celery stalks; fine chopped
1 c Red cooking apple; chopped
1 c Green cooking apple; chopped
2 c White bread cubes; toasted
1 c Walnuts; chopped
2 tb Dried whole leaf sage
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 lg Egg; beaten
1/2 c Milk
1/2 ts Salt
1/4 ts Pepper

ROAST: Make sure roast is well trimmed; season with salt & pepper. Fold a
piece of aluminum foil into an 8" square; place on rack in roasting pan.
Place roast, bone ends up, on foil-lined rack. Bake at 325~ for 1 hour. Cut
a piece of foil long enough to fir around ribs. Wrap foil around ribs and
fold over tips of ribs. Spoon stuffing into center of roaste; cover with
additional foil. Insert meat thermometer into roast without touching fat or
bone. Bake at 325~ for 1-1/2 hours or until meat thermometer reaches 160~.
Remove foil from roast; let stand 15 minutes before serving.

STUFFING: Melt butter in a small skillet over medium-high heat; add onion
and celery and cook, stirring constantly, until tender. Combine apples,
bread cubes, walnuts and seasonings in a large bowl; stir in vegetable
mixture, egg and remaining ingredients.

NOTE: Stuffing can be made separately. Spoon into a lightly greased 11x7"
baking dish. Bake at 350~ for 30 minutes.

SOURCE: Southern Living Magazine, Fall 1995.
Posted to MC-Recipe Digest V1 #813 by Nancy Berry on
Sep 28, 1997