CROWN ROAST OF PORK WITH CORN STUFFING
- 1 crown roast of pork
- 3 onions, diced
- 1/4 c. chopped parsley
- 1 c. chopped celery
- 1/2 c. butter
- 12 slices day old bread, cubed
- 1 beaten egg
- 8 3/4 oz. can whole kernel corn, drained
- 8 3/4 oz. can creamed corn
- Salt & pepper to taste
Allow 2 ribs per person. Cover ends of bones with foil. Salt and pepper the meat. Place in a preheated 450 degree oven, reduce heat to 350 degrees and roast 35 to 40 minutes a pound.
Saute onions, parsley and celery in butter for 8 minutes and place in mixing bowl. Add cubed bread, beaten egg, corn, salt and pepper. Toss together and mound in the center of the crown roast for the last 1 1/2 hours of its cooking time, covering loosely with foil until the last 30 minutes. To serve, add frills to the pork bone ends. Make pan gravy if desired.