Crown Roast of Pork stuffed with Apple and Bacon

By á-47

Ingredients

• 6-8 lb. crown roast of pork, made with two loins of pork, ribs attached
• salt to taste
• pepper to taste
• 1 clove garlic, crushed
• STUFFING
• 1 lb. ground pork
• 3 cups cornbread stuffing mix
• 2 Granny Smith apples, peeled, cored and diced
• 6 slices bacon, cooked until crisp and crumbed
• 1 cup fresh or canned corn kernels, drained
• 1 cup chopped celery
• 1/2 cup apple juice
• 1/2 cup melted butter

Preparation

Step 1

Preheat oven to 350 degrees. Line a shallow roasting pan with foil and set aside.


Rinse the roast and pat dry. Season with salt, pepper and rub with garlic. Transfer to the prepared roasting pan.

Stuffing: place all of the ingredients in a large bowl, and mix until well blended. Pack the stuffing into the center of the roast. Then wrap the rib tips with foil and place a sheet of foil over the stuffing.

Cook for 2 to 2 1/2 hours or until thermometer registers 165 degrees. To promote browning, uncover the stuffing for the last 30 minutes of cooking.